Time
64 minutes
Servings
4
Calories
529
Traditional Sardinian pasta shape that's perfect for beginners. No special equipment needed - just roll and shape by hand for a fun cooking project.
529
cal
18.7g
protein
107.1g
carbs
1.6g
fat
| Done | Ingredient | Qty | Cal | P | C | F | Source | |
|---|---|---|---|---|---|---|---|---|
| fine semolina flour | 3.5 cups | 529 | 19g | 107g | 2g | |||
| water | 0.85 cup | 0 | 0g | 0g | 0g |
| Done | Ingredient | Qty | Cal | P | C | F | Source | |
|---|---|---|---|---|---|---|---|---|
| fine semolina flour | 3.5 cups | 529 | 19g | 107g | 2g | |||
| water | 0.85 cup | 0 | 0g | 0g | 0g |
Step 1
Add semolina flour and water to a food processor. Pulse until mixture becomes shaggy and even.
Step 2
Remove from processor and squeeze mixture into a ball. Knead for 3-4 minutes.
Step 3
Wrap dough in cling film and rest for 10 minutes.
Step 4
Unwrap and knead again for 2-3 minutes. Wrap and rest for final 30 minutes.
Step 5
Slice dough and roll into ropes about the width of a finger.
Step 6
Cut ropes into 2cm pieces.
Step 7
Roll each piece down a gnocchi board or textured surface to create ridges.
Step 8
Boil pasta for 3-4 minutes until cooked. Add to your favorite sauce and serve.
Try a remix
Chefle