Troccoli with Ragù, topped with pecorino Romano (info in comments)
Troccoli with Ragù, topped with pecorino Romano (info in comments)
by Sfoglia_dreams
1 Comment
Sfoglia_dreams
Dough: 00 flour, semolina flour, egg whites, and water
Ragù is Marcella Hazan recipe from Essentials of Classic Italian Cooking
This shape is found in Lazio, Abruzzo, Puglia, and Basilicata. Traditionally it’s served with Ragù and pecorino. The grooved rolling pin that I used to make this shape is called u ‘ntrucele. This utensil for making this shape is quite old in Italy. In the 16th century Scappi calls it “Ferro da maccaroni” because in his day it was made from iron, now it’s usually made out of wood. This was my first try at making this shape and it was a lot of fun, but using the u ‘ntrucele was a bit challenging when it came to cutting the dough. You have to use a heavy amount of flour to make a clean cut if not, than the dough will either stick to the rolling pin or the noodles stick to each other. Treat it like using a Chitarra, more flour you use, the easier it is to cut the dough.
Source: Encyclopedia of Pasta by Oretta Zanini De Vita
1 Comment
Dough: 00 flour, semolina flour, egg whites, and water
Ragù is Marcella Hazan recipe from Essentials of Classic Italian Cooking
This shape is found in Lazio, Abruzzo, Puglia, and Basilicata. Traditionally it’s served with Ragù and pecorino.
The grooved rolling pin that I used to make this shape is called
u ‘ntrucele. This utensil for making this shape is quite old in Italy. In the 16th century Scappi calls it “Ferro da maccaroni” because in his day it was made from iron, now it’s usually made out of wood.
This was my first try at making this shape and it was a lot of fun, but using the
u ‘ntrucele was a bit challenging when it came to cutting the dough. You have to use a heavy amount of flour to make a clean cut if not, than the dough will either stick to the rolling pin or the noodles stick to each other. Treat it like using a Chitarra, more flour you use, the easier it is to cut the dough.
Source: Encyclopedia of Pasta by Oretta Zanini De Vita