On a clean surface, make a well in the center of the flour. Crack the eggs into the well and add 3 yolks. Gradually incorporate the flour into the eggs using a fork, blending until combined. If dry, add a 4th yolk.

Divide the dough into four pieces. Roll each piece into a thin sheet with a pasta machine or a rolling pin. Cut the sheets into 2-inch squares.

Place a square on a garganelli board or a ridged surface. Place a dowel at one end of the square and roll tightly to form a tube, pressing to seal the edges.

Bring a large pot of salted water to a boil. Cook the garganelli for 3 minutes or until al dente, depending on its thickness. Drain and serve with your favorite sauce.