Traditional Wooden Garganelli Pasta Comb

$70.00 Sale Save

Legend has it that the first garganelli, a ridged tube pasta, were created when a housewife improvised and rolled her pasta dough over a nearby weaving loom. Her ingenious pasta invention eventually led to the use of a pettine per la pasta, or “pasta comb.” Each one is made by hand from tiny wooden slats that are secured together between two wooden rods using twine. Each pettine comes with three rods of different diameters, suitable for rolling garganelli or the tube-shaped maccheroni al pettine, both big and small.

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Al Marangoun

8.5 × 4 × 5 in. Dimensions vary slightly from board to board.

Wood (spruce or elm) supports, bamboo slats, hemp twine, water-based glue.

Use a soft, natural toothbrush to gently clean the slats of the pettine. If needed, wet the toothbrush in a mixture of water and bleach or water and baking soda. Allow to dry in a cool, ventilated area.

About the Maker

For almost 30 years, Marco Galavotti, has been crafting artisanal tools for the kitchen in his workshop in Modena Italy. He works under the pseudo name, Al Marangoun, meaning “carpenter” or “ax man” in Modenese dialect. And indeed, the tools he creates, mostly made of wood, are reminiscent of a carpenter’s work. Every week, he sells his tools at various markets in small towns scattered throughout Emilia-Romagna.

The story of each pasta comb is completely unique. Marco’s pettini are restored from the textile combs of one Ninfo Duri, a craftsman who worked in Reggio-Emilia over 100 years ago. Duri made his combs from “materiale povero”: bamboo, hemp twine, and local wood from elm and fir trees. These combs were then sold to local textile workers who would use them to beat the warp on large manual looms. Every single pettine has over 100 years of life and use between its delicate slats.

How to Use

Use this pasta comb to make traditional garganelli, or any shape with ridges. To make garganelli, cut out 1.25-inch pasta squares. Take a single square and wrap it diagonally around the wooden rod. Place the wooden rod on your pasta comb, making sure the pasta is centered, and roll across to form ridges crosswise. Gently remove the now formed garganelli from the rod and place on a pasta rack or lined baking sheet.