87. Maccheroni alla Bolognese

For this dish, the Bolognese use medium-size “denti di cavallo” (“horse teeth”) whose shape, I would agree, is best suited to make this recipe. Make sure, however, to roll out the dough quite thick when you make this pasta, so that it will not get damaged while boiling. The Tuscans seem not to take sufficient precautions in this regard. Due to their preference for light food, they have developed varieties of pasta they call genteel, with large holes and thin walls, which hardly remai