Garganelli pasta: Maccheroni al Pettine

Making garganelli with pettine
Making garganelli with pettine
 Garganelli - Maccheroni al Pettine Emilia Romagna is the home of world famous sfoglia, rich fresh egg pasta rolled paper thin.  One of my favorite pasta shapes is made from this glorious dough - garganelli.  They are formed from a square of pasta rolled around a bastoncino (stick), and passed over a ridged tool known as a pettine. The story goes that in 1725 the cook of Cardinal Cornelio Bentivoglio d’Aragona ran out of filling for her cappelletti.  ...

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