Ingredients (for 4 people):

400g dough rolled out by hand and rather thick,
70g diced sweet ham,
70g water-boiled peas with a pinch of sodium bicarbonate and immediately put in cold water,
3 peeled and diced sweet red peppers,
¼ l of milk cream, 
30g cream butter,
100g grated Parmigiano Reggiano cheese.

Preparation (difficult - 1h 30 min):
Cut the dough into squares 3x3cm, roll them (starting from an end) around a wooden stick with a diameter of a pencil passing over a small comb. After preparing garganelli, which will be similar to “small penne with horizontal ridges”, allow them to dry for a few hours. Brown the ham with the butter for a few seconds over medium-low heat in a shallow frying pan. Add the milk cream, peas, peppers and cook over medium-low heat until boiling. Remove from the heat and cover with a lid to keep the sauce hot. Cook the garganelli “al dente” in plenty of salted boiling water, drain and pour them over the sauce prepared in advance, mix everything sprinkling with grated Parmigiano. Place garganelli into pre-heated individual soup-plates. Serve immediately (from “A tavola al San Domenico” by Gianluigi Morini, Ed. Rizzoli, 1982).

Utensils:

Rolling pin, pasta cutter, utensils for making garganelli (“comb” and wooden stick), pot, chopping board, frying pan, wooden spoon, knife.