As today is Sunday, I was hoping to have guests to cook for and to learn more recipes from Paola. We did have two guests planned, but they called and declined around noon. Fortunately, I was able to learn a Casperian version of a pasta called Stringozzi. Using 1 kilo of semolina flour, one egg, olive oil and water, you form a mound and then a well like we were taught in school and mix in the wet ingredients. Once combined, you knead the dough for about 15 minutes and let rest covered for about a half hour. Using only olive oil, you place your thumb in a ball of dough, add and rub the oil over the dough. You make a donut and then by pulling and stretching you make the hole bigger and then double up. Continuing till you have done so 4 or 5 times. Making sure the dough has enough oil so it doesn't stick. Then you pull the dough apart in stings and roll out the strings until they are about 1/8" thick. Dredgeing in A/P flour and gathering them in circles, you place it on platers and cover with towles to dry.
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| Julie pouring olive oil into thumb hole |
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| Making a donut hole, stretching and doubling |
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| Rolling into 1/8" string |
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| Drying Stringozzi |
It didn't look like we were going to taste Stringozzi. Fortunately, 3 guests showed up a 7:00, so they ate and we got to eat the Stringozzi, cooked and sauteed in broccoli and italian sausage...and ravioli with spinach and ricotta...and cauliflower... and roast beef with gravey...and a dessert torte of orange and ricotta with whipped cream. We finished eating by 10. An early night for Gusto al Borgo.
It all tasted great!
Bunonotte,
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