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Garganelli per il mio figlio

My son loves pasta, and, homemade, hand-rolled pasta is no exception.  There are times where his preference for the more labour intensive version is not ideal given all the other things I/we have to do in a day but at the same time, I'm glad for that because it's something that we can do together. He likes to lend a hand and eating the final product makes us both happy.  I'm happier still that he has continued to be adventurous in trying new foods. We were a bit worried that he'd eventually become a fussy eater like his Canadian cousins but so far that hasn't happened. Yet.

So, a few years ago, to add variety and maintain some traditions, I started making pasta with a vengeance.  And while we love filej here at la tavola, I was looking for a shape that could be made with egg pasta and was at least partially hand rolled.  Farfalle filled that void for years and still does.  Then, I saw these in La Cucina Italiana circa 2012 and decided to add them to the repertoire. …

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