We use this recipe in my Handmade Pasta 201 class, where we learn to create stuffed pasta like this ravioli.
This basic recipe is used in my Handmade Pasta 201 class at The Culinarium Cupboard Cooking School. We use guanciale as it is a wonderful yet little known ingredient outside of Italy. You can substitute pancette if desired, but make sure to add 1 Tbsp of fresh ground black pepper if you do. Continue reading “Recipe: Garganelli al Gaunciale”