Homemade Stracci di Antrodoco

Ingredients

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 cup (125g) semolina flour 1 cup (125g) semolina flour
• 3 large eggs 3 large eggs
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1/2 teaspoon salt 1/2 teaspoon salt
• Water, as needed Water, as needed

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 4g, 1g
• Carbohydrates (total, sugars): 68g, 2g
• Protein: 12g
• Fiber: 3g
• Salt: 0.5g

Preparation

1. 1.
   In a large mixing bowl, combine the all-purpose flour and semolina flour.
2. 2.
   Create a well in the center of the flour mixture and crack the eggs into it.
3. 3.
   Add the olive oil and salt to the well.
4. 4.
   Using a fork, gradually incorporate the flour into the eggs until a dough forms.
5. 5.
   Knead the dough on a lightly floured surface for about 10 minutes, until smooth and elastic.
6. 6.
   Divide the dough into small portions and cover with a damp cloth. Let it rest for 30 minutes.
7. 7.
   Roll out each portion of dough into a thin sheet using a rolling pin or pasta machine.
8. 8.
   Cut the sheets into irregularly shaped ribbons, resembling torn fabric.
9. 9.
   Bring a large pot of salted water to a boil and cook the pasta ribbons for 2-3 minutes, or until al dente.
10. 10.
    Drain the pasta and serve with your favorite tomato-based sauce.

Treat your ingredients with care...

• Eggs — Make sure the eggs are at room temperature before incorporating them into the dough to ensure proper binding and elasticity.

Tips & Tricks

• For a twist, add finely chopped fresh herbs like basil, parsley, or oregano to the pasta dough for an extra burst of flavor.
• Experiment with different tomato-based sauces, such as arrabbiata or marinara, to find your favorite pairing.
• Dust the pasta ribbons with semolina flour to prevent them from sticking together while resting.
• If you prefer a thinner pasta, roll out the dough into a thinner sheet before cutting the ribbons.
• Serve the Stracci di Antrodoco with a sprinkle of freshly grated Parmesan cheese for an added touch of richness.

Serving advice

Serve the Stracci di Antrodoco hot, topped with a generous ladle of tomato-based sauce. Garnish with fresh basil leaves and a sprinkle of grated Parmesan cheese for an authentic Italian touch.

Presentation advice

Arrange the pasta ribbons on a large serving platter, allowing their irregular shapes to create an enticing visual display. Drizzle some extra sauce over the top and garnish with a sprig of fresh basil for an appetizing presentation.