TThere were two bags of flour in the middle of the table. Laura, who was teaching me how to shape pasta Lagging behind He opened the top of the bag, which sent white puffs into the air. She then suggested that I put my right hand in one bag and my left hand in the other. Enjoying the lucky drowning approach, I placed one hand almost in silkiness. That was it Wheat, Or soft wheat flour, Laura told us by pouring tea. My other hand, meanwhile, found something completely different, grainy and sandy – durum wheat, Hard or durum wheat flour, she noted as I pulled my hand out of the bag. I was familiar with both, but never studied together. Two wheat, one soft, one hard; One dusty white and smooth, the other ugly and sandy yellow. I put both hands on my apron.
The word “pasta” comes from Latin, which is derived from Greek Paste (Paste), or a mixture of liquid and flour. Any flour! The universe of pasta includes shapes made from chestnut, acorn, rice, broad bean, gram, barley, grain and corn flour. Most shapes, however, are made from two wheat flours: Grano Tenero, Which is In Italy it is often mixed with a good “00”, and what you need to make fresh egg pasta like tagliatelle, lasagne and ravioli; Or Grano Duro, The second most cultivated variety and the hardest variety, Muhammad Ali of wheat. Yellow color, hardness of durum wheat means it is shattered when mixed. Broadly ground, it produces semolina for couscous, soups, breads and puddings. Twice the urine becomes flour, Reconciled semolina In Italian, durum wheat semolina flour in the UK, legally prescribed flour for all dried pasta shapes. Look for any pasta packets in your closet, and the ingredients will be two: durum wheat semolina and water. This is also the bag you want to stick your hands on to make pasta and water pasta at home.
That was years ago now, but Laura’s two bags are still my starting point for pasta flour, at least not because a playful approach to pasta making isn’t a bad idea, and the childish instructions are the most concise. On your largest surface – wood is ideal, but not necessary – make a hill out of 400 grams of durum wheat semolina flour. Next, use your fist to turn the mountain into a wide, volcanic crater (Caldera Blanca in Lanzarote is a good visual aid here). The ratios are about 2: 1, so measure 200ml of hot water and pour it into the crater. All at once (in which case, get ready for pinching chess) or by bit. In any case, the gathering will look hopeless; Too dry or too wet. Believe it and keep pinching, squeezing and gathering the pieces until the semolina-scented lumps come out. Italian cuisine rarely recommends kneeling Hard and good work (“Firm and good work”). This is not a bad thing at all. Possibilities you didn’t think, or worry about; You squeeze the smooth knot with your warm hand, bend the knee and pummel until it is smooth and flexible enough to mold.
What did the pile of plasticine do? Insects (vermicelli)? Mouse tail (Code de Topo)? The bell (Annely)? Did you press the dough with a play-duff riser to make a string (spaghetti) or willy? Or roll a knot against a rough surface (gnocchi)? Make a fingerprint canvas (strascinati) or indent force with your finger (cavatelli), or pull the ear (orecchiette)? Even if you were a young Peter lord and sculpting monsters, there is a good chance you made at least four shapes in the process, all the preparation for making pasta.
Another preparation is to make ropes. Cut the dough into quarters, place under three inverted bowls so that they do not dry out, and then, using the hollow of your palm, make a quarter on a rope about 12 mm thick. Now cut a 1 cm lump, press your finger in the middle and pull it towards you, the idea is that it bends or flips, and you have it. Came out, That means You have begged and made a knot cavatello. Another way to make a cavity is to cover or cover something – a butter paddle, a grate or a knot in a basket.
To make an orchestra, which means small ear, use a knife. Pull the knife in a circle that rotates sideways, then turn it backwards, so that it looks like an ear or a small cup. Have some music, pour yourself a glass of wine or a cup of tea, and make another, and another, and another.
Of course, flour and water can be rolled through a pasta pasta machine, and cut into clean ribbons or badly cut lozenges (maltagliati). It is also a convincing idea that Cavetli, Orechiet and Lasagne leaves can also be purchased by drying them to break them into Maltagliati. Cavatelli is great with fresh or fried, orchestrated tomatoes, anchovies and breadcrumbs, lamb and saffron ragweed, while maltagliati with rocket and pea pesto makes for a great meal.
Orecchiette with tomatoes, anchovies, rockets and potatoes
This is a variation on a recipe from Foggia in Puglia. It is clever that the potatoes and rocket cooked with pasta, bring flavor, then wrap around the pasta enough fall and, in the case of potatoes, starch provides tenderness. All is then mixed with garlic, anchovies and tomatoes.
Preparation 10 minutes
Cook 15 minutes
Serves 4
1 garlic clove, Peeled and beaten, but left completely
1 pinch red chilli flakes
6 tsp extra virgin olive oil
12-15 cherry tomatoesCut in half
3-6 anchovy filletsExit, to taste
Salt
1 large potato (About 250 g), peeled and cut into 1 cm cubes
500 g fresh or 400 g dried oregano (Or cavatelli, fusilli or linguine)
150 g rocketHard stalks were discarded
Toasted breadcrumbsTo serve (optional)
In a frying pan over low heat, fry the garlic and chilli in oil for a few minutes. Increase the heat, add the tomatoes and cook for 10 minutes, pressing them behind the spoon, until they are sauce. In the last two minutes, add the anchovies and press with a spoon until they break.
In the middle, bring a large pan of water to a boil. Add salt, then potatoes. If using dried pasta, add it two minutes after the potatoes and six minutes after roasting; If fresh, add the potatoes with the rocket after six minutes.
When pasta and potatoes are cooked, drain, then add the sauce to the frying pan and toss. If you want, serve on top with a scattering of breadcrumbs.
Casarecce with lamb and saffron rag
Inspired by the recipe of Aquila, the capital city of the Abruzzo region, this lamb stew Empty (White as opposed to red with tomatoes) Also includes saffron for a deep, warm flavor. Keep an eye on consistency, add more liquid, or cook away any excess liquid if necessary; The end result is a soft stew with a little rich liquid, and the meat is very tender, it crumbles slowly. Pecorino previously tossed with pasta is functional, helping to stick to the meat sauce. A traditional shape is cecatelli (small and canoe-like), but I also like it with cavatelli, casarecce, fusilli or tagliatelle.
Preparation 15 minutes
Cook 1 hour 30 minutes
Serves 4
1 onionPeeled and finely chopped
1 small carrotPeeled and finely chopped
1 stick celeryFinely chopped
2 bay leaves
1 small dried red pepperFinely chopped
6 tsp olive oil
700 g boneless stewing sheepCut into 2 cm cubes
Up to 750ml white wine
1 large pinch of saffronSoak in 200ml hot water, lamb or light vegetable stock
500 g fresh or 400 g dried casseroles, cavetli or sekateli (Or fusilli or tagliatelle)
Grated Pecorino
Place the onion, carrot, celery, bay, chilli, oil and a pinch of salt in a large, heavy-based pan and stir frequently over low heat for seven minutes until soft.
Heat a little, add the mutton and cook, stirring, until browned on all sides. Add another pinch of salt, add another slice of hot water, then add alcohol and let it bubble for two minutes. Add the saffron and its soaking liquid, cover and simmer for an hour and a quarter, stirring occasionally and adding more wine if the mixture looks dry. If there is too much liquid at the end, to reduce, cook uncooked for the last few minutes. Adjust the taste and spice.
Towards the end of the cooking time, boil the pasta in boiling, salted water, then drain, add to the bowl and sprinkle with a handful of pecorino. Drizzle over the sauce, toss well and serve with extra pecorino on the side.
Maltagliati with rocket, basil and pea pesto
Inspired by the classic Pesto sauce, This pesto (meaning “pounded sauce”) is delicious. Rocket and basil bring herbal warmth, while peas add sweetness. I have given the quantity, but it is really a recipe that invites improvement according to taste. As always, a bit of pasta cooking water helps to slow down the pasta, so it coats the pasta, while adding a little milk to the ricotta softens the top.
Preparation 10 minutes
Cook 10 minutes
Serves 4
1 large handful of basilExtra to finish
1 bunch rocketOnly the leaves, hard stems were removed
100 grams of peasBoiled salt is boiled briefly in water
20 grams of almonds or pine nuts
1 garlic clove
Salt
120-150ml olive oil
50 g ParmesanGrated
200 g ricotaTo make it soft and fluffy, mix it with half a parmesan and a little milk
500 gms fresh maltagliatiOr fresh lasagne sheets, or 450 g dry linguine or tagliatelle.
In a food processor or blender, paste the basil, rocket, peas, nuts, garlic, fine pinch of salt and about 60 ml of oil into a smooth but uniform paste. Slowly mix in half the parmesan and the rest of the oil, as you may not need it all – until the pesto is your favorite consistency, then place half of it in a large, hot bowl.
Meanwhile, cook the pasta in well-salted water until al dente. Using a slotted spoon, take the pasta into a pesto bowl – the water in it will help loosen the pesto. Place the remaining pesto on top, then toss and divide into four bowls. Serve each with ricotta blobs and some basil leaves.