Placing all of the ingredients into a food processor, pulse the ingredients until it becomes a small granular looking mixture. When the mixture is squeezed between two fingers, it sticks together. If it doesn't, simply scrape down the sides, loosen the mixture with a fork, and run the machine again. It takes just a few minutes and turns the dough into a deep rich yellow color.
Transfer the dough mixture to a lightly floured board or flat work surface. Squeeze the dough into a dough ball. Then with the heel of your palm, press the dough into a disc. Wrap in plastic wrap, and allow to sit out on the counter for 30-minutes to rest.
Unwrap, and roll out the dough into a long strip. Try to get it to about quarter of an inch. The thinner the better however the pasta roller will do the rest of the work.
With the pasta roller set on the largest opening, roll the dough through. Change the pasta roller setting down one, and roll through again. Change it again to a smaller opening, and roll the dough through until you have a long thin strip of dough.
With a knife, pizza cutter or pastry cutter, cut the dough into 2-inch squares. Place the pasta square onto the garganelli board and with the small wooden dowel or handle of a wooden spoon, roll the square into a cylinder shape, and slide off from the stick. Do the same with all the pasta squares.
Leave the pasta to sit out on a sheet of parchment paper for a few hours to dry the pasta.
When ready to cook, bring about 6 quarts of salted water to a bowl over medium heat. Place the dry pasta into the water and cook until it feels tender; 2-3 minutes if the garganelli is very thin, 7-8 minutes if it is thicker.