I was fortunate enough to get a tour of the the Dough Room, (envision Willy Wonka's inventing room of pasta) by the chef of Flour + Water, Thomas McNaughton. While looking around I noticed a piece of equipment, really a tool I had never worked with or seen before. It turns out it is a traditional garganelli comb. The design allows for finer ridges to be made in the noodle which adds a great amount of refinement to this hand rolled noodle. Unfortunately these combs are near impossible to come by and Thomas has his held together with hope and promise. Now begins my quest to find a traditional garganelli comb. The limitation of availability triggers the question what else we could use that is finely ridged? A fine toothed comb.