10 hours ago, Thanks for the Crepes said:Please let us know if you can get more success cooking this lovely shape than I have been able to achieve.
I've had the same problem with pastas. There was one where the ruffly edge was thinner than the flat part of the noodle and broke off into tiny half-moon shapes before the rest of the noodle was done.
I decided I should check these out before cooking up new recipes so I cooked up a serving. Happily, this particular gigli seems to be OK. They are a fairly small shape, smaller than others that have given me that problem:
They retained their shape well after cooking:
And on the plate with a mushroom sauce:
