Silvia Collocaʼs Handmade Pasta recipe tastes incredible. See ingredients & method below.
Ingredients
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To make the pasta dough
Put the flour and salt in a large mixing bowl, make a well in the centre, and slowly pour in the water, mixing as you go to incorporate the flour. Don’t add all the water at once as you may not need it all.
Tip it onto a floured surface, oil your hands, and knead for 3–4 minutes or until it comes together in a smooth ball. Add a little extra flour if it feels a bit wet.
Wrap it in plastic film and let it rest in the fridge for 30 minutes.
To make Gnocchetti Sardi (malloreddus):
Divide the dough in 8 to 10 balls. Roll each ball of dough into ropes about 1 inch thick . Then cut each rope into 3/4 inch pieces and roll them on the ribs of a fork or a wooden board with ridges. Dust with flour and set aside.
To make Pici:
Pinch small pieces of dough (about the size of a small walnut), roll it with your hands to about 1/2 cm (0.2 inches). Repeat with the remaining dough , dust with flour and set aside.
Thank you. Your feedback has been sent successfully.
Have you tried this recipe?
We’d love to hear what you think
Silvia Collocaʼs Handmade Pasta recipe tastes incredible. See ingredients & method below.
Ingredients
To make the pasta dough
Put the flour and salt in a large mixing bowl, make a well in the centre, and slowly pour in the water, mixing as you go to incorporate the flour. Don’t add all the water at once as you may not need it all.
Tip it onto a floured surface, oil your hands, and knead for 3–4 minutes or until it comes together in a smooth ball. Add a little extra flour if it feels a bit wet.
Wrap it in plastic film and let it rest in the fridge for 30 minutes.
To make Gnocchetti Sardi (malloreddus):
Divide the dough in 8 to 10 balls. Roll each ball of dough into ropes about 1 inch thick . Then cut each rope into 3/4 inch pieces and roll them on the ribs of a fork or a wooden board with ridges. Dust with flour and set aside.
To make Pici:
Pinch small pieces of dough (about the size of a small walnut), roll it with your hands to about 1/2 cm (0.2 inches). Repeat with the remaining dough , dust with flour and set aside.
