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garganelli

intricate ridged pasta tubes

making green garganelli

A very refined sort of pasta tube, made by cutting little squares of very thin pasta, rolling it around a dowel diagonal-wise, and then rolling it over a tool called a pettina to make the ridges that hold the sauce. A speciality of Bologna, where it's often made with a duck sauce.

Also called pettine.

Text © Dana Facaros and Michael Pauls

Images by: Fugzu