Garganelli alla boscaiola

Garganelli are a pasta shape originally from Romagna. In that region garganelli are often still made at home with an egg and flour dough flavoured with grated Parmesan and/or grated nutmeg. The dough is rolled out thinly and cut into small squares, which are rolled around a smooth stick; the stick is then pressed over a comb-like wooden tool which creates grooves to hold the rich sauce with which they are traditionally dressed. Garganelli are also available dried.

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