|Copyright 2011 LtDan'sKitchen blogs|
The pasta recipe was a bit dry so I had to add more liquid to it to keep the dough together. I also had problems rolling it after drying the pasta for about 10 minutes so I had to cut them as sheets instead of rolls which meant that the pasta was a bit wider than it should be. I've seen on television how strangozzi is made traditionally so I might go hunt down an alternative recipe. As it is right now, I'll post the pasta dough recipe and include the changes I've made to it. If pasta making is not your thing, go with a thin fetuccini or even spaghetti noodles to save you some time.
*Strangozzi alla Spoletina - Adapted
3 2/3 cups all purpose flour
2 tsp salt
5 large eggs, beaten
5 tbsp olive oil
3 tbsp olive oil
2 garlic cloves, minced
1/2 tsp red pepper flakes
35 oz peeled, whole tomatoes (canned)
salt and pepper
1/2 cup chopped parsley
1. To make the dough, combine the flour and salt in a bowl. With the dough
hook at low speed, add the eggs until moist crumbs form. Add the oil
and continue to process until the oil is incorporated.
2. Turn the dough into a lightly floured surface and form into a disc.
Wrap in clingfilm and let it rest for an hour.
3. To make the sauce, heat the olive oil in a large pot over low heat. Add
the garlic and pepper flakes until the garlic turns golden brown. And
the tomatoes and their juices (crushed by hand) and simmer over
moderately low heat for about 30 minutes.
4. Season with salt and a generous amount of black pepper. Keep warm.
5. Once the dough is ready, cut into six portions and roll each portion using a
pasta machine from the thickest setting to the next to the thinnest
setting. If the pasta get a bit too long to handle, cut in half.
6. Let the pasta sheets dry for about 2 minutes and roll into a log . Slice
crosswise into 1/4 inch strands and unfurl. Arrange them loosely on a lined
7. Boil a large pot of water and season with salt. Add the pasta and cook for
about 2 minutes and transfer the cooked noodles into the tomato sauce
that has been simmering over low heat. Toss and add the parsley.
8. Serve immediately and pass the cheese (Pecorino or Grana Padano) at the
table if preferred.
*Food and Wine, October 2000, page 218