Description
Handmade pasta from Lazio, Italy. A unique twist on traditional pasta, using simple ingredients and a fun shaping technique.
Ingredients
Units
Scale
- 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