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Italian cuisine
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Photographed recipe: Garganelli, Italian traditional recipe

Back to the ingredients table

PREPARATION: "school of cuisine"

in a bowl (or directly on the counter) prepare the "fontana" sewing the flour for controlling it is free from bugs and for softening. Keep a little apart for flouring 
make a hole in the center and spread into the broken eggs
mix the dough until a homogeneous compound, without lumps
roll into a wet towel and let it in stand by for a little

flour the rolling pin and the counter for avoiding to stick

with the rolling pin or the pasta machine roll the dough not too thin about 0,07 in (2 mm)
now cut to long strips and then cut the strips to small quadrates 1,2X1,2 in (cm 3X3) 
Spread on the smooth side of the quadrate top a little of the beated egg and roll, on the bias, around a wooden spoon grip, making a small cylinder 


Lay on the "pettine" (comb) the traditional tool easily available ( Italy, you ca use some similar tool for stripping), then roll gently on: in this manner you will have a stripped part that will retain better the sauce


let them dry a little (at least 1 hour) before cooking, or they will squash