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Prep
40m
Cook
9m
Total
49m
Ingredients
Method
Turn cooking mode on
Make the dough:
1.
Place the semola in a large bowl or directly on a wooden board. Gradually add the cold water, mixing with your fingers. Knead for 8–10 minutes until smooth and firm. Cover and let rest for 20–30 minutes at room temperature.
400 g Durum wheat semola rimacinata
200 ml Cold water
Shape the pasta:
1.
Cut off a piece of dough and roll it into a rope about 1 cm thick. Cut into 2–3 cm pieces. Using a thin rod (ferretto) or skewer, roll each piece to create a hollow center. Lightly dust with semola and set aside.
Make the Sauce:
1.
Heat the olive oil in a pan over medium heat. Add the sliced red onion and cook gently until soft (about 3–4 minutes). Add the passata and the datterini tomatoes (crush them lightly with a spoon). Season with salt. Simmer for 4–5 minutes only — this is a fresh, quick sauce.
3 tbsp Extra virgin olive oil
1 small Red onion
500 ml Tomato passata
200 g Whole datterini tomatoes
Salt
Cook & Finish:
1.
Bring a large pot of salted water to a boil. Cook the pasta for 3–4 minutes, or until tender but firm. Before draining, mix 1 generous spoonful (about 2 tbsp) of ricotta with a little hot tomato sauce. Drain the pasta and toss with the sauce. Stir in the ricotta mixture.
200 g Fresh cow’s milk ricotta
For
6
M
I
For the pasta:
400
g
Durum wheat semola rimacinata, fine semolina flour
200
ml
Cold water
For the sauce
3
tbsp
Extra virgin olive oil
1
small
Red onion, thinly sliced
500
ml
Tomato passata
200
g
Whole datterini tomatoes
200
g
Fresh cow’s milk ricotta
Salt, to taste
Only visible to you
Made it?
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Marc W
3 months ago
I will try this tonoght
Like
Reply
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P
Pasta Grannies
4 days ago
let us know how it turned out?
Like
Reply
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Prep
40m
Cook
9m
Total
49m
Ingredients
Method
Turn cooking mode on
Make the dough:
1.
Place the semola in a large bowl or directly on a wooden board. Gradually add the cold water, mixing with your fingers. Knead for 8–10 minutes until smooth and firm. Cover and let rest for 20–30 minutes at room temperature.
400 g Durum wheat semola rimacinata
200 ml Cold water
Shape the pasta:
1.
Cut off a piece of dough and roll it into a rope about 1 cm thick. Cut into 2–3 cm pieces. Using a thin rod (ferretto) or skewer, roll each piece to create a hollow center. Lightly dust with semola and set aside.
Make the Sauce:
1.
Heat the olive oil in a pan over medium heat. Add the sliced red onion and cook gently until soft (about 3–4 minutes). Add the passata and the datterini tomatoes (crush them lightly with a spoon). Season with salt. Simmer for 4–5 minutes only — this is a fresh, quick sauce.
3 tbsp Extra virgin olive oil
1 small Red onion
500 ml Tomato passata
200 g Whole datterini tomatoes
Salt
Cook & Finish:
1.
Bring a large pot of salted water to a boil. Cook the pasta for 3–4 minutes, or until tender but firm. Before draining, mix 1 generous spoonful (about 2 tbsp) of ricotta with a little hot tomato sauce. Drain the pasta and toss with the sauce. Stir in the ricotta mixture.
200 g Fresh cow’s milk ricotta
For
6
M
I
For the pasta:
400
g
Durum wheat semola rimacinata, fine semolina flour
200
ml
Cold water
For the sauce
3
tbsp
Extra virgin olive oil
1
small
Red onion, thinly sliced
500
ml
Tomato passata
200
g
Whole datterini tomatoes
200
g
Fresh cow’s milk ricotta
Salt, to taste
Only visible to you
Made it?
Cancel
Marc W
3 months ago
I will try this tonoght
Like
Reply
Cancel
P
Pasta Grannies
4 days ago
let us know how it turned out?
Like
Reply
Cancel
