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Ingredients (makes 4 servings):
FOR THE HAND MADE PASTA
- 2 3/4 cups unbleached all-purpose
flour, plus reserve if pasta is
too moist
- 1/2 teaspoon salt
- 1/2 cup plus a few tablespoons
of water at room temperature
- 1/2 cup semolina flour (to keep
the picci separate while they are
drying)
FOR THE SAUCE
- 4 tablespoon Extra Virgin Olive
Oil
- 2 cloves garlic (to taste) (cut
in half)
- ¼ - ½ red pepper
or ¼ - ½ t red pepper
flakes
- 1 can plum tomatoes
- Salt
- Chopped parsley as garnish
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Strangozzi
Preparation
Pour the flour on a counter and form a well in
the center. Add 1/2 cup plus 2 tablespoons of
water and the salt to the well, gather the flour
into the center while not letting the water escape;
work together until smooth and homogenous; you
might need to add a little flour if the dough
is too moist, or a little water if it is too dry.
Wrap in a cloth and let rest for about an 1 hour
on a wooden board.
Roll the dough out on a lightly floured counter
until it is 1/16 " thick. Dust with semolina.
Fold the dough over itself; cut into 1/8"-wide
pieces, making long strands. Untangle the strands;
dust with semolina to prevent them from sticking.
PREPARATION
OF THE SAUCE
In a frying pan large enough to hold the sauce
and the cooked pasta (wok type is good), heat
the oil on medium heat.
Add the garlic and hot pepper and gently brown
to light golden color.
Add the can of tomatoes, with the juice. Add salt
to taste.
Cook uncovered over low heat, stirring occasionally,
until sauce becomes less liquid - the tomatoes
are still separate entities, but soft, about ½
hour.
Bring 6 quarts
of salted water to boil in a large pan, put the
strangozzi - fresh pasta cook quickly will take
about 4 minutes so test often
to make sure that it is 'al dente'.
Cook, uncovered, stirring occasionally.
Drain the pasta; when well drained pour into the
pan holding your sauce. Mix well, serve in cooking
vessel or pour out into heated serving bowl.
Garnish with parsley and serve.
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