Cecamariti is a traditional pasta that hails from Lazio in central Italy. “Cecare” is a dialectal form of the verb “accecare,” meaning to blind, while “mariti” is the plural of “marito,” meaning husband. “Blind husbands,” perhaps a playful nod to the idea that this pasta dish was so delicious, it could make husbands oblivious to their surroundings.
The intriguing name caught my attention, and I recalled seeing an entry for cecamariti in the Encyclopedia of Pasta by Oretta Zanini De Vita. It was time to delve deeper and learn more about this pasta.
While there are a couple of different versions of pasta called cecamariti, the unique characteristic of the version discussed here is that it is made with bread dough. This makes perfect sense, especially in a historical context where women baked bread at home. Naturally, they would use a piece of the dough to make pasta, ensuring nothing went to waste. 
Finding a precise recipe was a bit challenging. Many Italian recipes simply instruct you to use “500 g of bread dough,” without further detail.
The method I used to shape cecamariti ended up being a personal one, inspired by Zanini De Vita’s description and the accompanying drawing in her book. This hands-on approach brings a traditional feel to the process, connecting me to the generations of women who made this pasta before me.
For beginners, I recommend starting with a small amount of dough (impasto). This allows you to learn the hand movements without the pressure of processing a large quantity of dough. This way, you can focus on mastering the technique, ensuring each piece of pasta is shaped perfectly before moving on to the next.
How to Make Cecamariti – Bread Dough Pasta from Lazio
Making the Pasta Dough
- Mix the Dough:
- In a small bowl, combine the instant yeast with water and whisk lightly.
- Add the stone-ground whole-wheat flour, all-purpose flour, and sea salt. Stir to make a shaggy dough. Cover and let rest for 5-10 minutes.
- Knead the Dough:
- Empty the bowl onto a lightly floured kneading board. Knead until the dough is smooth and supple.
- Clean and oil the bowl. Letter fold the dough and place it back in the bowl. Cover tightly and let rise in a draft-free place for 1.5 hours until doubled in size.
Shaping the Cecamariti
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- Prepare the Dough for Shaping:
- The dough is ready when a dimple made with your fingertip persists. Lightly flour your working surface and a wooden board for the shaped cecamariti.
- Shape the Cecamariti:
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- Roll the dough into a thick salami shape and cut it into 2 pieces. Keep one piece covered while shaping the other.
- Roll each piece into a snake about 1/2 inch thick. Cut into 1/2 inch long pieces.
- Place a small piece of dough under your index and middle finger. Roll gently to form a cylinder, then taper the ends by separating your fingers. Shape each piece into a spindle about 2.5-3 inches long. Transfer to the floured board, ensuring they don’t touch each other.
-
- Prepare the Dough for Shaping:
Cooking the Cecamariti
- Cook the Pasta:
- Bring a small pot of water to a rolling boil. Add coarse salt to the boiling water. Slide the cecamariti into the water gently but quickly. They cook quickly and will float to the top when done (about 1 minute). Taste for doneness.
- Dress the Pasta:
- Drain the pasta using a slotted spoon and place it in a bowl. Serve with tomato sauce and freshly grated Parmigiano-Reggiano and toss to combine.
Recipe Notes
- Timing: The dough will rise in about 1.5 hours. Plan accordingly to ensure the pasta is ready for your meal.
- Shaping: Handle the dough gently to maintain its delicate texture.
- Cooking: The pasta cooks quickly, so be ready to drain and dress it immediately.
- Serving: Serve with simple tomato sauce, and top with a heap of grated parmesan cheese.
How to Make Cecamariti – Italian Bread Dough Pasta
- Total Time: 21 minutes
- Yield: Serves 2
- Diet: Gluten-Free
Description
Handmade pasta from Lazio, Italy. A unique twist on traditional pasta, using simple ingredients and a fun shaping technique.
Ingredients
- 1/2 teaspoon instant yeast
- 2 ounces (56 ml) water at room temperature
- 1/2 ounce (14 g) stone-ground whole-wheat flour
- 3 ounces (85 g) King Arthur Flour all-purpose flour
- 1/2 gram sea salt
Instructions
- Making the Pasta Dough
- In a small bowl, combine the instant yeast with water and whisk lightly.
- Add the stone-ground whole-wheat flour, all-purpose flour, and sea salt. Stir to make a shaggy dough. Cover and let rest for 5-10 minutes.
- Knead the Dough
- Empty the bowl onto a lightly floured kneading board. Knead until the dough is smooth and supple.
- Clean and oil the bowl. Letter fold the dough and place it back in the bowl. Cover tightly and let rise in a draft-free place for 1.5 hours until doubled in size.
- Shaping the Cecamariti
- Prepare the Dough for Shaping
- The dough is ready when a dimple made with your fingertip persists. Lightly flour your working surface and a wooden board for the shaped cecamariti.
- Shape the Cecamariti
- Roll the dough into a thick salami shape and cut it into 2 pieces. Keep one piece covered while shaping the other.
- Roll each piece into a snake about 1/2 inch thick. Cut into 1/2 inch long pieces.
- Place a small piece of dough under your index and middle finger. Roll gently to form a cylinder, then taper the ends by separating your fingers. Shape each piece into a spindle about 2.5-3 inches long. Transfer to the floured board, ensuring they don’t touch each other.
- Cooking the Cecamariti
- Cook the Pasta
- Bring a small pot of water to a rolling boil. Add coarse salt to the boiling water. Slide the cecamariti into the water gently but quickly. They cook quickly and will float to the top when done (about 1 minute). Taste for doneness.
Notes
- For a chewier pasta, use 100% whole wheat flour.
- To prevent sticking, dust the shaped cecamariti generously with flour before cooking.
- Leftover cecamariti can be stored in the refrigerator for up to 2 days; refresh by sautéing in butter or olive oil.
- Prep Time: 20 minutes
- Rising Time: 90 mins
- Cook Time: 1 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 2
- Sodium: 200
- Fat: 5
- Saturated Fat: 2
- Unsaturated Fat: 3
- Trans Fat: 0g
- Carbohydrates: 35
- Fiber: 3
- Protein: 5
- Cholesterol: 10mg
Frequently Asked Questions
What type of bread dough should I use for cecamariti?
You can use any basic bread dough, but ensure it is well-kneaded and has risen properly to achieve the right texture for shaping.
How do I shape the cecamariti pasta from the bread dough?
To shape cecamariti, take small pieces of the dough and roll them into long, thin strands, then twist them into small loops to resemble the traditional form.
Is there a recommended technique for beginners when making cecamariti?
I recommend starting with a small amount of dough to practice the hand movements, which will help you gain confidence before working with larger portions.
Any idea if this would be able to be run through a pasta machine? I’d like to make ravioli with this dough (long story) and while I could hand roll it out, the machine definitely can get a much thinner consistency.
Hi there!
That’s a really creative idea, using the dough for ravioli with a pasta machine. Cecamariti pasta, though, is made from a yeasted bread dough so it may not work well with a machine. The dough is soft, springy, and a bit wetter than traditional egg pasta, which could make it tricky to feed through rollers or to shape into ravioli. Although, I haven’t tried it so it may just work!!
Let me know how it turns out—sounds like a fun experiment.
Mama mia, this recipe took me straight back to my nonna’s kitchen… minus the arguing!
As an Italian, I can tell you that this is a PERFECT recipe. My mother used to make these, she used sourdough, but this actually tastes almost exactly like I remember it. Fantastic!
This was my first time making homemade pasta, and it was a success! The pasta turned out perfect.
Cecamariti pasta reminded me of home. The dough was simple to make, and the end result was delicious. Grazie!
Absolutely loved this recipe! Quick and easy. The pasta had a perfect bite.
I tried this recipe and the pasta turned out beautifully! Thank you, I never heard of bread dough pasta before.
Legit delish, fun to make, and easier to succeed with than “non-bread-dough” pastas. I loved this!
Thank you for sharing your experience, Phillip! It is indeed amazing what we can do by combining flour and water :)
I make bread using Jim Lahey’s recipe for his no-knead bread. I tried using the fermented dough both rolled heavily and thinned and just tearing off pieces of the dough from the mass and dropping them into chicken stock, like a dumpling in Chicken and dumplings. I preferred the heavily rolled type better because of the chew.
Isn’t it amazing what flour and some wet will do?