Thursday, 8 August 2019

Strozzapreti Rigati

I used a basic dough for ricotta gnocchi, but with a touch more flour to make a harder dough and easier to shape.  You can prepare these in advance and freeze uncooked. Recipe is enough for 4 generous main portions or 7-8 starters.

For the Dough

500g ricotta cheese
2 eggs
1 tsp fresh thyme
grated nutmeg
250g Semola flour
250g Plain Flour
1/2 tsp salt

For the Sauce 

3 San Marzano Tomatoes
Fresh Basil
Olive oil
Salt and pepper
Grated Pecorino or Parmeggiano Cheese

  1. Process ricotta, eggs, thyme and salt in a food processor till creamy
  2. Add mixture to a large bowl and add flours
  3. Knead flour till dough ball forms. (as not all flours absorb the same, quantity may vary a little.
  4. Divide dough into ten pieces
  5. Roll each piece to long rope approximately 1cm thick
  6. Cut each roll into small 1cm pieces, as you do for gnocchi
  7. Take each piece and roll it under your palm on top of flat surface or else on a gnocchi board to have the 'Rigate' effect
  8. Place each strozzapreti on a floured tray 

Bring a large pan of water to boil, add  1 tsp sea salt  and boil strozzapreti for just 4 minutes, till just al dente. (fresh pasta takes much less to cook and normally floats when about to be ready)

Meanwhile, heat olive oil in a large pan, add chopped tomatoes, season well and cook for just 2 minutes.  Using a slotted spoon lift strozzapreti from boiling water and add directly to sauce.  Add basil leaves, toss and serve.  Sprinkle pecorino or parmeggiano.

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