Durum wheat pasta dough

main dish
Total: 1 hr 15 min. | Active: 45 min.
vegan, lactose-free

While the north of Italy is known for egg pasta, the south is better known for producing durum wheat pasta. There are two reasons for this. The south was poorer and eggs were too expensive to use in dough. The dry, hot climate of southern Italy is also better for cultivating durum wheat, while the north tends to grow more soft wheat. This basic durum wheat pasta dough is suitable for various types of pasta, including gnocchetti sardi, cavatelli, spaghetti alla chitarra, strozzapreti and pici.

Recipe by:
Daniela Bieder – daniela CULINAIRE

Ingredients

for 4 person

Dough
400 g pasta flour
2 dl water
To cook
  salted water, boiling

How it's done

Dough

Empty the flour into a bowl and create a well in the centre. Pour the water into the well, mix, knead for approx. 10 mins. to form a smooth dough. Shape the dough into a ball, cover and leave to rest at room temperature for approx. 30 mins.

Orecchiette

Shape the dough into rolls the width of your finger, cut into approx. 1 cm pieces. Flatten the pieces of dough by dragging a butter knife over them. Pull the dough off the knife, push the dough inside out to create the orecchiette shape.

Trofie

Divide the dough into pea-sized pieces. Roll each piece from the tip of your middle finger to your wrist, then roll diagonally backwards with the outside of your hand.

To cook

Cook the pasta in boiling salted water for approx. 3 mins. until al dente, drain.

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