Pasta alla Mugnaia is an amazing fresh pasta best served with a rich vegetarian sauce.
Total Time
55min
0.0
0 Ratings
Author: Vincenzo's Plate
Servings:
4
Ingredients
•
3
cups
Semolina Flour
•
1 1/4
cups
Water
•
1
Tbsp
Rock Salt
•
to taste
Tomato Sauce
•
to taste
Pecorino Romano Cheese
•
to taste
Ricotta Salata Cheese
Cooking Instructions
1.
Place the Semolina Flour (3 cups) on a flat surface and make a well in the center of the flour.
2.
Add the Water (1 1/4 cups) a little bit at a time and knead as you add the water.
3.
Keep kneading until you have a firm dough. Let the dough rest for about 30 minutes.
4.
Split the dough in half and using your hands mold the dough and make a hole in the middle. Press and stretch the dough out. Roll the dough out and make the pasta a little thinner. If the dough breaks, stick it back together and keep rolling it out and until you achieve the desired thickness.
5.
In a large pot of boiling water add Rock Salt (1 Tbsp). Place the pasta in and let it cook for 20 minutes.
6.
To serve the pasta, place a spoonful of Tomato Sauce (to taste) in a bowl, add the pasta on top followed with Pecorino Romano Cheese (to taste). Repeat and mix thoroughly. Serve with Ricotta Salata Cheese (to taste) and enjoy!
Nutrition Per Serving
CALORIES
446
FAT
1.5 g
PROTEIN
14.9 g
CARBS
92.3 g
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