RECIPE
6 INGREDIENTS6 STEPS55MIN

Pasta Alla Mugnaia

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Vincenzo's Plate
Vincenzo’s Plate, a 30-something year old, food obsessed Italian living in Australia cooks traditional Italian meals with family and friends.
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Pasta alla Mugnaia is an amazing fresh pasta best served with a rich vegetarian sauce.

55MIN

Total Cooking Time

6

Ingredients
Vincenzo's Plate
Vincenzo’s Plate, a 30-something year old, food obsessed Italian living in Australia cooks traditional Italian meals with family and friends.
GO TO BLOG
Ingredients
US / METRIC
Servings:
4
Serves 4
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
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Directions

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Step 1
Place the Semolina Flour (3 cups) on a flat surface and make a well in the center of the flour.
Step 2
Add the Water (1 1/4 cups) a little bit at a time and knead as you add the water.
Step 3
Keep kneading until you have a firm dough. Let the dough rest for about 30 minutes.
Step 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.
Step 5
In a large pot of boiling water add Rock Salt (1 Tbsp) . Place the pasta in and let it cook for 20 minutes.
Step 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!

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