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Garganelli – Maccheroni al Pettine
Emilia-Romagna is the home of world famous sfoglia, rich fresh egg pasta rolled paper thin. From that divine pasta comes garganelli.
Ridged tubes of pasta formed from a square of pasta rolled around a bastoncino (stick), and passed over a ridged tool known as a comb or pettine (PEH-tee-nay), garganelli are one of my favorites, both to eat and to make. Read the remainder of this entry »