Lacciada alla Toscana

Ingredients

• 250g (8.8 oz) all-purpose flour 250g (8.8 oz) all-purpose flour
• 2 large eggs 2 large eggs
• 1/2 teaspoon salt 1/2 teaspoon salt
• 100g (3.5 oz) sun-dried tomatoes, chopped 100g (3.5 oz) sun-dried tomatoes, chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 3 tablespoons olive oil 3 tablespoons olive oil
• 1/4 teaspoon chili flakes 1/4 teaspoon chili flakes
• 50g (1.8 oz) grated Pecorino cheese 50g (1.8 oz) grated Pecorino cheese
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 14g, 4g
• Carbohydrates (total, sugars): 50g, 4g
• Protein: 12g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt. Make a well in the center and crack the eggs into it.
2. 2.
   Gradually incorporate the flour into the eggs until a dough forms. Knead the dough for about 5 minutes until smooth and elastic.
3. 3.
   Divide the dough into small portions and roll each portion into a thin sheet using a pasta machine or a rolling pin.
4. 4.
   Cut the rolled dough into thin strips resembling shoelaces.
5. 5.
   Bring a large pot of salted water to a boil and cook the pasta until al dente, about 2-3 minutes.
6. 6.
   In a separate pan, heat the olive oil over medium heat. Add the minced garlic and chili flakes, and sauté until fragrant.
7. 7.
   Add the sun-dried tomatoes to the pan and cook for a few minutes until softened.
8. 8.
   Drain the cooked pasta and add it to the pan with the sun-dried tomatoes. Toss well to coat the pasta with the sauce.
9. 9.
   Season with salt and pepper to taste.
10. 10.
    Serve the Lacciada pasta hot, sprinkled with grated Pecorino cheese.

Treat your ingredients with care...

• Sun-dried tomatoes — If using sun-dried tomatoes packed in oil, make sure to drain them well before chopping. If using dry sun-dried tomatoes, rehydrate them in warm water for about 10 minutes before chopping.

Tips & Tricks

• For a spicier kick, increase the amount of chili flakes according to your preference.
• If you prefer a milder flavor, you can substitute the Pecorino cheese with Parmesan cheese.
• To save time, you can use store-bought dried pasta instead of making your own.
• Add a handful of fresh basil leaves to the sauce for a burst of freshness.
• Serve the Lacciada pasta with a drizzle of extra virgin olive oil for added richness.

Serving advice

Serve the Lacciada alla Toscana as a main course accompanied by a fresh green salad and crusty Italian bread.

Presentation advice

Garnish the pasta with a sprinkle of freshly chopped parsley and an extra grating of Pecorino cheese for an appetizing presentation.