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    • Product Little emmer "farricello" 500 gr. successfully added to compare list
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Spelt pasta "tagliatelle"

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  • Spelt pasta "tagliatelle"

Emmer pasta "tagliatelle" 500gr.

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Availability: In stock.

€ 4,50
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Quick Overview

Emmer "tagliatelle" are a speciality that add to the "tagliatelle" taste nutritive value and emmer benefit.
Tagliatelle (literally "noodles" in Italian) is a type of pasta very popular in Italy, especially in Emilia Romagna. It is a flat, thick noodle made of egg and flour, similar to what is called "fettuccine" in Abruzzo. Emmer "tagliatelle" are a speciality that add to the "tagliatelle" taste nutritive value and emmer benefit.
Weight 0.6000
product weight 0,500
Made in Guardiagrele
Province CH

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SAGNE E CECI


Emmer Wheat/ Spelt Pasta soup with chick peas and rosemary
( for 4 people)


PASTA DOUGH:



Ingredients:
* 1 kg Plain Flour/mixed with emmer wheat/spelt flour
* 2 eggs
* 1 small glass of water
* pinch of salt

Preparation:

* Sift flour on the table and make a well in the centre.
* Crack eggs in the centre and with a fork, blend the egg into the flour.
* Knead until dough is smooth and soft.
* Rest the dough for half hour – cover with teatowel/ bowl.
* Pasta Machine: cut a small piece of dough and start putting it through the pasta machine.
* Start on a wide setting eg no 1 and repeat several times, every couple of times reducing the width of the rollers to thin the pasta out.
* Do not go to the very last setting eg No 5 as it will be too thin to handle.
* Cut pasta sheets into suitable lengths and then cut into small strips with a knife.
* Place each lot of cut pasta on a floured board and separate strands to avoid sticking.

SAUCE



* Fry olive oil and 1 onion, add 100 gr pancetta
* Brown the meat and season with salt and pepper
* Add sprig of rosemary.

Preparation:

* Boil pot of salted water.
* Add pasta.
* When the pasta starts to rise after several mins and come to the surface several times ( can taste the pasta to see it cooked), then add the can of drained chick peas to the pasta pot to warm through.
* Drain the pasta ( retain some of the pasta water for the soup).
* Add the pasta and chick peas to the pancetta and onion in a pot and then add back the necessary pasta water to make a soup consistency.
* Season with salt, pepper and chilli (optional).

These information come from AbsolutelyAbruzzo.com
.