Maccheroni col Pettine e Ragu`

(by Nives Bruschi)

This recipe was passed on to me by my mother and represents my "cavallo di battaglia" (my best recipe). However, even though it is very much appreciated by my family and friends, I must admit that it is no comparison to the one prepared by my aunt Tilde still living in Fossa (Modena). which she makes for me every time I visit her. But even that one is only second to the Tortelloni di Zucca (Squash Tortelloni) that she prepares and that I will present to all of you when zucche are in season.

Pasta al Pettine is an old traditional egg based pasta that is prepared using a tool called Pettine (Comb - see below).

This Pettine, which I inherited from my maternal grandmother, is from the 1940's and it was used  to impress on squares of pasta sheets lines so that they would absorb more of the sauce. After the lines were impressed, tha pasta was rolled diagonally... here is an example of the resulting Pasta col Pettine commercially sold today and called Garganelli.

---

Add this page to your favorite Social Bookmarking websites