This is a typical handmade egg pasta from Emilia Romagna.
It can be served with many different sauces, here I have chosen a courgette, cheese and prawn sauce.
To make this dish more colourful, I have shaped some Garganelli with green dough made with nettles.
Nettle leaves are rich in vitamins, minerals and antioxidants, so we can make a healthy pasta while keeping our garden weed free!
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