Garganelle

Preparation info

    • Difficulty

      Easy

Appears in

Alastair Little's Italian Kitchen

Alastair Little's Italian Kitchen

By Alastair Little

Published 1996

  • About

A very good if labour-intensive pasta.

Ingredients

  • Cut the pasta into 2 or 3 cm squares

Method

Make the Rich Pasta Dough and roll out. You also need a round pen and a large tooth comb.

Cut the pasta into 2 or 3 cm squares. Roll a square round the pen whilst pressing on the comb (preferably a clean one). You do this in a diamond shape i.e. – start with a point of the square rather than a straight edge. You will now have one ribbed roll of fresh pasta with nib type pointy ends. Rep