page_title: Reed (weaving)
section_title: Use in cooking
hierarchical_section_title: Reed (weaving) / Use in cooking
caption_attribution_description: QUARÀNTOLI di MIRANDOLA (MO) - La preparazione domestica dei maccheroni rigati (i makarón kol pét(ä)n) (1959 — fot. n. 8104)
context_page_description: A reed is part of a weaving loom, and resembles a comb. It is used to separate and space the warp threads, to guide the shuttle's motion across the loom, and to push the weft threads into place.
  The reed is securely held by the beater, and consists of a frame with many vertical slits. Floor looms and mechanized looms both use a beater with a reed, whereas Inkle weaving and tablet weaving do not use reeds.
context_section_description: In Emilia-Romagna, Italy wooden reeds are still used for the traditional making of garganelli and maccheroni al pèttine (macaroni on reed). A small square of egg fresh pasta is cut, rolled on a stick and pressed on a wooden reed. 
  With this culinary technique, the pasta is ridged around the circumference; extruded pasta could only have longitudinal ridges. 
  These ridges help the pasta "hold" the dressings like bolognese sauce better than it would without ridges or with longitudinal ones.
caption: Preparing of traditional maccheroni al pèttine in Emilia-Romagna, Italy
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