Sagne
Sagne ‘ncannulate is a little-known pasta from Salento, in Puglia, made only with durum wheat flour and water. Formed into thick, twisted noodles, it takes its name from their shape and is traditionally served with tomato sauce. Find it online and in specialty Italian food stores or make your own.
Ingredients
- 3 cups semolina flour
- 1/2 (or more) lukewarm water
- Pinch salt
Directions
- Combine ingredients to make a dough; knead for several minutes until smooth and uniform and let it rest covered 30 minutes.
- Roll out the dough with a rolling pin to a thickness of about 1/4 inch thick. Cut the sheet of pasta into strips 3/4 inch wide and 10 inches long.
- Grab one end of a strip against the board with one hand, and with your other hand, lift and roll the opposite end so the ribbon twists tightly onto itself.
- Fold the twisted ribbon slightly or shape it into a loose horseshoe or curl.
- Place the shaped pasta on a flour-dusted tray and let it air-dry for 2 hours.
- Cook in boiling salted water until al dente, drain and toss with tomato sauce.
Comments
No comments on this recipe.