Pici, pinzi, umbricelli, strangozzi, lunghetti, ciriole, serpentelli: an eggless pasta from central Italy

31/03/201920/02/2023 ~ stefano arturi ~ 14 Comments

Pici, pinzi, umbricelli, strangozzi, lunghetti, ciriole, serpentelli, different names for the same pasta: very long and chubby spaghetti-like tubes of fresh pasta generally made only with flour and water, typical of Toscana, Umbria and Lazio. When cooked, they acquire that pleasant, slightly chewy and slippery texture of all “pasta povera”, that is pasta made without eggs. Continue reading “Pici, pinzi, umbricelli, strangozzi, lunghetti, ciriole, serpentelli: an eggless pasta from central Italy” →

La sfoglia con 40 tuorli – 40 yolk pasta dough (Piedmontese cooking)

13/01/2018 ~ stefano arturi ~ 14 Comments

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When making fresh egg pasta, the most common ratio is 1 egg for every 100 g flour. However, the sfoglia (that is the name of the pasta dough in Italian) can be as rich/lean as the cook wants. I was recently reminded of this whilst browsing a little book about traditional Piedmontese cooking , Ricette di Osterie di Langa, published by Slowfood few years ago. Continue reading “La sfoglia con 40 tuorli – 40 yolk pasta dough (Piedmontese cooking)” →

Casunziei ampezzani (beetroot and potato ravioli from Cortina d’Ampezzo, in the Dolomites)

17/12/201717/12/2017 ~ stefano arturi ~ 18 Comments

Winter, mountain, robust eating from the Italian Dolomites. The color of the beetroot filling is stunning too, which does help in these rather lugubrious days . Continue reading “Casunziei ampezzani (beetroot and potato ravioli from Cortina d’Ampezzo, in the Dolomites)” →

Pasta cù l’agghia (al pesto trapanese) (Pasta with garlic, almond and tomato pesto from Trapani, Sicily)

08/08/2017 ~ stefano arturi ~ 6 Comments

“Pesto alla trapanese” is a vibrant, intensely garlicky Sicilian pasta sauce made with almonds, tomatoes, garlic and basil – it is lesser know that its Ligurian basil and pine-nuts cousin, but equally glorious. It comes from Trapani, on the west coast of the island ,and it is generally eaten with busiate, a spiral-shaped, chewy, durum-wheat, egg-less fresh pasta (here, if you want to learn how to make it). Pasta con il pesto alla trapanese is also known as pasta cù l’agghia, pasta with garlic (in dialect): if you are after a delicate sauce, this is not for you. Continue reading “Pasta cù l’agghia (al pesto trapanese) (Pasta with garlic, almond and tomato pesto from Trapani, Sicily)” →

Crudaiola (a glorious raw tomato sauce for pasta)

26/05/201718/07/2023 ~ stefano arturi ~ 11 Comments

Crudaiola is one of the most delectable and simplest Summer sauces for pasta or rice. Diced fresh tomatoes, plenty of basil, a little garlic, a generous glug of olive oil and a pinch salt – a delicious no-brainer. Actually, there is one more crucial ingredient the cook must not forget: time. For the magic to happen, crudaiola must be made in advance, the early morning for lunch, for instance. During this time, the ingredients interact with each other and the sauce is transformed from good to excellent. Continue reading “Crudaiola (a glorious raw tomato sauce for pasta)” →