I maccheroni al pettine delle Valli Mirandolesi
Maccheroni al pettine from the Mirandola Valleys. A product with the Traditions and Flavors of Modena label
Dal sito web: https://www.tradizionesaporimodena.it/
The Maccheroni al pettine of the Valli Mirandesi are a type of handmade egg pasta typical of the area. They are distinguishable from garganelli by its lack of double points and cylindrical shape.
To obtain the cylindrical maccherone, which is initially smooth, the fresh pasta is cut into 5 cm squares, which are then rolled up along the side with the aid of a 1 cm diameter beech stick. When the maccherone has reached the desired shape, it is striped crosswise with a "pettine" that grooves the maccherone with 2 mm spacing and seals the overlapping edges.
Traditionally, this pasta is served with a ragù sauce made with farmyard animals and game, such as rabbit, cockerel, pigeon, hare, duck, or pork ribs.
You can enjoy these dishes in typical restaurants or at local events, the most famous of which is “Il palio del pettine” , a race in which the various districts compete for the best dish.