Ingredients with Measurements:
- 500g durum wheat flour
- 250ml warm water
- 1 tsp salt
- 1 tbsp olive oil
Special equipment needed:
- Rolling pin
- Pasta cutter or knife
Step-by-step instructions:
1. In a large mixing bowl, combine the flour and salt.
2. Make a well in the center of the flour mixture and add the warm water and olive oil.
3. Mix the ingredients together until a dough forms.
4. Knead the dough for 10-15 minutes until it becomes smooth and elastic.
5. Cover the dough with a damp cloth and let it rest for 30 minutes.
6. Divide the dough into small portions and roll each one out into a thin sheet.
7. Cut the sheets into long strips about 1cm wide.
8. Roll each strip around a thin wooden stick or skewer to create a spiral shape.
9. Remove the stick and place the spirals on a floured surface to dry for at least an hour.
10. Bring a large pot of salted water to a boil.
11. Add the sagne 'ncannulate to the boiling water and cook for 8-10 minutes or until al dente.
12. Drain the pasta and serve hot with your favorite sauce.
Time:
Preparation time: 1 hour 30 minutes
Cooking time: 10 minutes
Temperature:
Boiling water
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 300
Fat: 2g
Carbohydrates: 60g
Protein: 10g
Substitutions for ingredients:
- All-purpose flour can be used instead of durum wheat flour.
- Vegetable oil can be used instead of olive oil.
Variations:
- Add chopped herbs or spices to the dough for added flavor.
- Serve with a tomato-based sauce or a creamy cheese sauce.
Tips and tricks:
- Be sure to let the pasta dry for at least an hour before cooking to prevent it from sticking together.
- Use a pasta cutter or knife to cut the strips evenly.
- Add a pinch of baking soda to the boiling water to help the pasta cook evenly.
Storage instructions:
Store the dried pasta in an airtight container in a cool, dry place for up to 2 weeks.
Reheating instructions:
Reheat the cooked pasta in a microwave or on the stovetop with your desired sauce.
Presentation ideas:
Serve the sagne 'ncannulate in a large bowl with the sauce drizzled on top.
Garnishes:
Garnish with fresh herbs or grated cheese.
Pairings:
Pair with a crisp green salad and a glass of red wine.
Suggested side dishes:
Serve with garlic bread or roasted vegetables.
Troubleshooting advice:
- If the dough is too dry, add a little more water.
- If the pasta sticks together while drying, dust with more flour.
Food safety advice:
- Be sure to cook the pasta until it is fully cooked to avoid any risk of foodborne illness.
- Store the pasta in an airtight container to prevent contamination.
Food history:
Sagne 'ncannulate is a traditional pasta dish from the region of Basilicata in Southern Italy.
Flavor profiles:
Sagne 'ncannulate has a mild, nutty flavor and a slightly chewy texture.
Serving suggestions:
Serve as a main course or as a side dish.
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Region: Italian