I was fortunate enough to get a tour of the Dough Room, (envision Willy Wonka’s inventing room of pasta) by the chef of Flour + Water, Thomas McNaughton. While looking around, I noticed a piece of equipment, really a tool I had never worked with or seen before. It turns out it is a traditional garganelli comb. The design allows for finer ridges to be made in the noodle, which adds a great amount of refinement to this hand-rolled noodle. Unfortunately, these combs are near impossible to come by, and Thomas has his held together with hope and promise. Now begins my quest to find a traditional garganelli comb. The limitation of availability triggers the question: what else could we use that is finely ridged? A fine-toothed comb.
About the Author
