Ferrazzuoli

Ingredients for 1 servings:

• 300 g flour, durum wheat flour or alternatively 2/3 405 and 1/3 durum wheat semolina
• 3 eggs
• 1 tbsp olive oil
• ½ tsp salt

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Pasta specialty from Basilicata

Knead the flour, salt, olive oil, and eggs into pasta dough, wrap in cling film, and let it rest for at least 30 minutes. Shape the dough into a long, narrow, flat roll about 7-8 cm wide and 2-3 cm thick. Cut off slices about 1 cm wide and shape them into rolls about 5 mm in diameter, wrap them around a thin skewer, and roll them out again. Strip the ferrazzuoli from the skewer and set aside on a floured board until ready to cook. Ferrazzuoli are traditionally served with breadcrumbs toasted in butter, seasoned with salt and paprika. They are equally delicious with rich tomato sauces.