Garganelli

Ingredients For homemade, wheat flour and eggs; variants may include a little parmigiano and a dash of nutmeg in the dough. For factory made, durum-wheat flour and eggs or water.

How Made The flour is sifted and kneaded long and vigorously with eggs. The dough is left to rest, then rolled out into a thin sheet, and 1¼-inch (3-cm) squares (though they may be as large as 2¾ inches/7 cm) are cut from it. These are rolled obliquely on a wooden stick, and then drawn across a special utensil to make the characteristic ridging.