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Published 1997
In Abruzzi, noodle dough is cut into ribbons on the taut steel strings of a guitar-like tool. The sheet of dough is as thick as the space between the strings is wide to produce a square noodle. In Rome, the shape is called tonnarelli It can be duplicated on a pasta machine’s narrow cutters.
© 1997 Marcella Hazan estate. All rights reserved.