Durum wheat semolina fresh pasta
Welcome back to Cucinaconoi. Today we’ll se the rpeparation of the durum wheat semolina fresh pasta, a pastry used to prepare orecchiette, strozzapreti, cavatelli pasta eccetera. Let’s see what we need to prepare a dough of about 600 grams. 400 grams of durum wheat semolina, 200 grams of hot water, 6 grams of salt. The proceeding is the same of the one for the egg pasta, so first of all dispose the flour making a well. Add the salt and start to pour the water in the center. We add it little by little and blend helping us with a fork. // At this point we can start kneading. // Blend all the flour well and knead energetically. Remember the water should be hot to hydrate the starch better. In this way you can form the gluten, with which we can obtain a smoother and more compact dough. We keep working energetically the dough for about ten minutes widening and folding it at various times. Once we get a smooth an compact dough we let it rest with a film for at least 30 minutes before working it. The rest aims to make it loose the elasticity of the working. Once the dough has rest we can create different shapes. For the orecchiette we form some sticks and cut a piece of dough, we drag it to the pastry board with a knife, we turn it on our thumb to shape it and our orecchiette are ready. / To obtain cavatelli follow the same procedure , cut some little pieces, starting always from the stick, press with your fingers and drag to the pastry board. To create some Sardinian little gnocchi let’s create the same stick, cut it in chunks / then helping you with a device to rule gnocchi like this you still drug the pasta and create your gnocchi. / To obtain a size like trofiette you should get smaller sticks that will be cut later./ then shape them dragging your fingers onto the pastry board. So with one hand you slide ahead until you get this shape. Another methods consists of dragging the stick with your hand. / and always coming back. Another size we can get from the sticks is the fusillo with needle, called like this because you have to roll the pasta up a knitting needle / and then to slip it off. / Rolling the dough up is possible to create other size of pasta. If we cut the pastry we have got in wide stripes we can obtain the agane or the strozzapreti; for the agane they are good like this, you only have to sprinkle a little of semolina not to make them attach; so we form a nest and we put them aside. In opposite for the strozzapreti you only have to take the dough stripes in your hands and roll them up and cut them in parts of about 5 centimeters. Helping you with a ruled rolling-pin like this you can obtain another size, so sprinkle a stripe of dough with abundant semolina/ and cut with the rolling-pin/. Then take off the pasta/ and use it like this or t make strozzapreti. As we’ve seen from this dough you can obtain different sizes of pasta that change depending on the Italian region, together with the tools they use to prepare it, always linked with the local traditions. As this pasta is prepared without egg it goes very well with fish sauces. Bye from Sonia, see you to the next recipe.
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