Category: Pasta -

Strozzapreti Pasta and Red Wine Sauce     

Ingredients:
Pasta:
300 g fine semolina flour
150 ml water
5 ml olive oil

Red Wine Sauce:
80 g butter, divided
200 g pancetta, diced
115 g swiss chard
225 ml red wine
170 g Parmigiano-Reggiano

Preparation:
Pasta:
On a clean surface, dump the flour in a pile and make a well. Add water and olive oil into center. With a fork slowly incorporate the flour into water and oil, making a shaggy dough. Once slightly incorporated, knead dough with your hands until smooth. Wrap and let rest for 20 minutes.

Divide into 4 balls. Cover extra balls of dough while you work with one. Start pasta roller on widest setting. Press dough through, fold in half, and press again. Repeat 3 times. Then roll through on successively thinner settings until #5. If dough is sticking dust both sides with additional flour.

Lightly dust both sides with flour. Loosely fold onto itself 3-4 times. Cut 1/2" strips, using forward motion with knife. Roll end of ribbon on heel of hand, pinch off where twist ends and repeat. Toss pasta in a bowl with a little more flour, remove to sheet pan in one layer.

When all pasta is formed, cook in salted boiling water until it floats.

Sauce:
Heat 20 g butter in a pan over low heat and saute pancetta until done but not crispy. Strip chard from stems and chop. Add chard and wine to pancetta. Continue cooking until wine is reduced. Stir in the rest of the butter and pasta with a scoop of pasta water, heat through.

Sprinkle with Parmigiano-Reggiano and serve.

Date added: 2024-09-12
Number of visits: 450