Hand-Rolled Raschiatelli Pasta Arrabiatta
Mar 17, 2022 19:27:55 GMT -5
Post by Honoria on Mar 17, 2022 19:27:55 GMT -5
Hand-Rolled Raschiatelli Pasta Arrabiatta
Serves 2-4
30m prep time
20m cook time
FOR THE PASTA:
3 cups semolina flour
1 scant cup warm water
1/2 teaspoon salt
FOR THE ARRABIATTA:
2 teaspoons olive oil
2 garlic cloves, crushed
1/2 teaspoon crushed red pepper flakes
1 (28 oz) can whole tomatoes, crushed
3 Calabrian chiles or red chiles
1 stem basil, leaves chiffonade
Juice and zest of 1 lemon
3 tablespoons Pecorino Romano cheese, freshly grated
FOR THE PASTA:
Combine flour, salt, and water in a bowl and mix until dough comes together. On a clean work surface, knead dough 6-7 times, until dough forms a mass and becomes difficult to knead. Cover bowl with plastic wrap and let rest 30 minutes.
Once dough has rested, divide dough into 4 equal pieces. Using one piece at a time, use both hands to roll dough into a long even rope about 1-inch in diameter.
Cut 2-inch pieces from each rope, and using a wooden or metal skewer, roll each piece around the skewer until a long thin “beefaroni” noodle is formed. Place onto a sheet tray dusted with semolina and set aside to dry.
When ready to serve, bring a pot of salted water to the boil, add pasta to water, and cook until pasta floats.
FOR THE SAUCE:
For the Arrabiatta, heat a medium-sized saucepot on medium heat with olive oil, garlic, and pepper flakes until garlic starts to brown. Add in crushed tomato, chiles, and basil stem to pot and simmer on medium-low for 30 – 45 minutes. Add lemon juice and zest to tomato sauce then season to taste with salt and pepper.
When ready to serve, add cooked pasta to another clean pan with just enough tomato sauce on medium-low. Add a splash of pasta water to pan and cook pasta with sauce until the sauce is thick and the pasta is cooked through.
Finish with Pecorino Romano and enjoy!
link
Serves 2-4
30m prep time
20m cook time
FOR THE PASTA:
3 cups semolina flour
1 scant cup warm water
1/2 teaspoon salt
FOR THE ARRABIATTA:
2 teaspoons olive oil
2 garlic cloves, crushed
1/2 teaspoon crushed red pepper flakes
1 (28 oz) can whole tomatoes, crushed
3 Calabrian chiles or red chiles
1 stem basil, leaves chiffonade
Juice and zest of 1 lemon
3 tablespoons Pecorino Romano cheese, freshly grated
FOR THE PASTA:
Combine flour, salt, and water in a bowl and mix until dough comes together. On a clean work surface, knead dough 6-7 times, until dough forms a mass and becomes difficult to knead. Cover bowl with plastic wrap and let rest 30 minutes.
Once dough has rested, divide dough into 4 equal pieces. Using one piece at a time, use both hands to roll dough into a long even rope about 1-inch in diameter.
Cut 2-inch pieces from each rope, and using a wooden or metal skewer, roll each piece around the skewer until a long thin “beefaroni” noodle is formed. Place onto a sheet tray dusted with semolina and set aside to dry.
When ready to serve, bring a pot of salted water to the boil, add pasta to water, and cook until pasta floats.
FOR THE SAUCE:
For the Arrabiatta, heat a medium-sized saucepot on medium heat with olive oil, garlic, and pepper flakes until garlic starts to brown. Add in crushed tomato, chiles, and basil stem to pot and simmer on medium-low for 30 – 45 minutes. Add lemon juice and zest to tomato sauce then season to taste with salt and pepper.
When ready to serve, add cooked pasta to another clean pan with just enough tomato sauce on medium-low. Add a splash of pasta water to pan and cook pasta with sauce until the sauce is thick and the pasta is cooked through.
Finish with Pecorino Romano and enjoy!
link