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Inspired by conversations on the Food52 Hotline, we're sharing tips and tricks that make navigating all of our kitchens easier and more fun.
Today: Next up in Mario Batali's How To Tuesdays: An unexpected pasta shape that might just become your new favorite.
This is no ordinary pasta -- and that's why you should make it. Garganelli is practical like penne and rustic like tagliatelle, and since it's not a common shape, dinner guests will be floored. Don't be afraid to experiment with different sauces -- try it with Fennel and Veal Sausage, or baked into cheesy goodness wth pumpkin and pancetta. Bonus? You get to use a pencil.
Watch Chef Cruz Goler of Lupa Osteria Romana in New York City show us how it's done!
Got anything you want to learn from the Batali chefs? Let us know in the comments!
This video was made in collaboration with Mario Batali.
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