ilana freddye



mmmm garganelli. i’m obviously in the midst of a pasta kick… one of the stations made these beautiful garganelli in my last class while we were on the Italy menu. they were a pain in the ass, you have to roll out the pasta and cut them into squares and then individually roll them over a gnocchi board around a wood dowel.

can you picture that?

i really loved this shape of pasta, it held a hearty sauce really great and because there are a couple layers in the middle area it stays chewy, none of that willy nilly mushy noodle action