pasta fatta in casa .. handmade pasta
3 eggs of pasta
serves 6 or makes 1 pan of lasagna
1 cup (125 g) hard wheat flour (finely ground semolina)
1 cup plus 2 Tbs (125 g) all purpose or soft wheat flour
pinch of salt
You can make an egg dough with all soft wheat flour, it may take more flour to keep it from being sticky. You can make a dough with no eggs using 350 g semolina (hard wheat), 170g ca water, salt.
Pour the flours and salt onto a clean work surface and make a well. Break the eggs into the well and beat with a fork, slowly incorporating flour until you can work the dough with your hands. Work in all the flour and knead, sprinkling the surface as you go with semolina. The dough should be smooth and elastic, if it’s wet or sticky add some semolina; if it’s dry add a few drops of water or another egg yolk. Wrap in plastic wrap and let it rest for about 15 minutes.
Use a hand-crank pasta machine or a rolling pin to roll and stretch the dough to form sfoglia, sheets.
From this point you can make any filled pasta (ravioli, tortellini, tortelli etc.) or cut into any shape you wish (spaghetti, tagliatelle, pappardelle, farfalle, stracci etc.). Or make le lasagne layering the sfoglia with whatever fillings you choose.
chestnut flour pasta
160 g chestnut flour
240 g white flour
pinch of salt
1 Tbs extra virgin olive oil
1-2 Tbs milk
Pour the flours and salt onto a clean work surface and make a well. Break the eggs into the well, add the oil and milk and beat with a fork, slowly incorporating flour until you can work the dough with your hands. Work in all the flour and knead, sprinkling the surface with flour if necessary. The dough should be smooth and elastic, if it’s wet or sticky add some flour; if it’s dry add another egg yolk.
Wrap in plastic wrap and let it rest for about 15 minutes.
Use a rolling pin to roll and stretch the dough to form sfoglia, sheets of dough, or use a hand-crank pasta machine to make the sfoglia.
These are great with fall flavors like leeks and pumpkin or pancetta, walnuts and caramelized onions.
cicatelli / cicatille / chickadades from Foggia
1 cup (125 g) all purpose flour
1 cup + 2 Tablespoons (125 g) rimacinata (fine semolina, see below)
3/4 cups (130 g) water
1 tablespoon extra virgin olive oil
pinch of salt
Make a well with the flours and salt. Pour the liquid into the middle and slowly incorporate the flour using a fork and a pastry scraper. When you can work it with your hands continue mixing and knead until you have a soft pliable dough. Let it rest from 30 minutes to overnight and then form into cicatille / chickadades. Roll a bit of dough out into a long, thin cylinder, thinner than a pencil. Cut bits of dough that are about 1 inch long. Using three fingers press the dough down onto a wooden work surface or cutting board, use some pressure to smash the dough and drag it toward you making a curl (see above). Flick the formed chickadades onto a floured portion of the work surface. Sprinkle with flour and let them rest separated, not touching (they'll stick), so they can set.
This is an all purpose pasta, serve with any sauce you like. In the province of Foggia where cicatelle originate they are served with wild fennel fronds that have been boiled and chopped: cook chopped onions in olive oil until translucent and golden, add a few anchovies and a bit of hot red pepper, when the anchovies begin to melt add the boiled and chopped fennel fronds and more olive oil, toss the pasta with some of the pasta cooking water in the pan with the greens and serve hot.
trofie genovese .. trofie from Genoa
1 cup 3 Tablespoons (200 g) fine semolina
1/2 cup (100 g) hot water
pinch of salt
Mix the flour, water and salt to make a
smooth dough, knead until it springs back
from the touch and wrap it in plastic wrap to rest for 20-30 minutes. For trofie roll into long cylinders the size of your little finger; cut pieces about 3/4 inch long and form them like Tiziana does. For tiny trofiette break off a piece of dough the size of a pea and roll it under the side of your palm, holding your hand at an oblique angle, from the base of your wrist to the base of your little finger. Too much pressure they break in two, too little and they remain globs, with the correct amount of pressure you get twirly trofiette and it goes quickly, you can make dozens in minutes.
In Liguria trofie are often served dressed with sweet basil pesto: multiples of 1 oz sweet basil, 1 clove garlic, a pinch of big salt, 1 heaping Tablespoon of pine nuts reduced to a paste in a mortar and pestle, add 1/4 cup grated parmigiano cheese and 2 heaping Tablespoons grated pecorino romano cheese and smash until creamy, stir in 1/4 cup extra virgin olive oil ; let it rest at least a few hours before serving on trofie that have been boiled in salted water with a few pieces of potato and a few string beans; each person gets a scoop of pasta with a bit of potato and a string bean or two.