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Make Your Own Spinach Garganelli
Handmade Garganelli with Beef Ragù
The calendar says Spring is here, but the mercury remains low. I wanted some hearty food, and that means ragù around here. I felt like some handmade pasta too, so I opted for garganelli, tube shaped pasta with ridges, a perfect match for any sauce. Whether delicate or hearty, the sauce bathes these handmade beauties inside and out, coating them and clinging to the ridges, delivering maximum flavor with every mouthful. Read the remainder of this entry »
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 »