I’m trying to figure out why it took me so long to make garganelli. I think it was because a cookbook I have said to make it on a clean men’s hair comb, which just sounded like a bad idea. Once I found out you can easily make it with a butter board (also used for making gnocchi), I was on my way.

To make garganelli, all you have to do is make a standard pasta dough and roll it out to a slightly thick sheet, cut it into 1 ½ inch squares, grab a pencil or thick skewer and your butter board and roll, baby, roll.

Continue reading Garganelli with sausage and fennel ragù at Our Italian Table.