Homemade Rascatielli with tomato sauce – First Course
Typical homemade pasta prepared with simple ingredients flour and water, a traditional pasta that was prepared in homes on holidays, with a particular shape because it is worked with the gnocchi ruler, a shape that collects and mixes all the goodness of the sauce, it can also be seasoned with meat sauce and to make the dish even more special add a super handful of pecorino.
Ingredients for four people:
• Semolina flour / durum wheat flour 200g
• 00 flour 200g
• Warm water
• Tropea onion 1/2
• Parsley
• Olive oil 2/3 tablespoons
• Rustic tomato sauce 600/700g
• Salt 3 teaspoons
• Hot chili pepper 1
• Grated pecorino cheese about 60g
• Basil 2/3 leaves
Preparation:
• Knead the flour with warm water
• With the resulting dough, form sticks that you will reduce into 2cm long pieces. about
• Remove them with the gnocchi cutter
• Place them on a previously floured tray and let them dry
• Prepare the sauce, first slicing the onion, add the parsley
• Place the onion and parsley in a pan with a pinch of salt, a whole hot chili pepper, a drizzle of oil and fry
• As soon as the onion is wilted, dip the rustic sauce in the pan
• Cook the pasta in salted water and as soon as the gnocchi (rascatielli) rise to the surface they are ready
• Drain the pasta and mix it with the sauce
• Place the gnocchi on the plate, add two leaves of fresh basil and a good handful of pecorino
• The Rascatielli with the sauce are ready, enjoy your meal!
