Garganelli

This handmade egg pasta can be found only in Emilia-Romagna, where it was created. It is widely used there, either eaten in brodo or dressed with a light Bolognese ragù. The egg pasta dough is made in the usual way, but with the addition of grated Parmesan cheese and grated nutmeg. To make the garganelli a special gadget is needed which gives the outside of the pasta a ribbed texture. The dough is rolled out, then cut it into 4 cm (1½ inch) squares which are wrapped around a slightly conical tool like a knitting needle and pressed on to a ribbed wooden block, like a butter pat, leaving a fluted hollow pasta shape of about 5 cm (2 inches) in length and 1 cm (½ inch) in diameter and with two pointed ends, like a quill.