Corteccia (meaning tree bark) is also known as cavatelli (little hollows). This is a pasta that my family love, very similar to pljukanci that I already make, just the shape changes.
We have truly loved our Eating Around the World Adventure in Italy. This is my kind of food, I love this far more than any fine dining experience.
I love making pasta, I love eating homemade pasta, I love that I am cooking things that when I speak to my mother she says she ate as a young girl in Croatia. Pasta there was made with flour and water, as is this.
I use 00 tipo pasta flour for this or a strong bread flour, but you can use plain flour also. My tip with the pasta dough is after I have added the water, if it feels dry, add more water, and I like to add just a little too much water where it is sticky, as then when I add flour again, I just add enough where it is no longer sticky, then I can know when the ratio between flour and water is right.
You can make the dough in a mixer, but I quite like making it by hand, it's fun and makes me remember how pasta was traditionally made.
The sauce I served it with pictured below is a short rib ragu, but you can serve this with a pesto or a simple neapolitan sauce.
This is something to try on a Sunday when you have one of those days where you want to try something new and you enjoy the day with your family. I get my kids to help with the rolling.
We have truly loved our Eating Around the World Adventure in Italy. This is my kind of food, I love this far more than any fine dining experience.
I love making pasta, I love eating homemade pasta, I love that I am cooking things that when I speak to my mother she says she ate as a young girl in Croatia. Pasta there was made with flour and water, as is this.
I use 00 tipo pasta flour for this or a strong bread flour, but you can use plain flour also. My tip with the pasta dough is after I have added the water, if it feels dry, add more water, and I like to add just a little too much water where it is sticky, as then when I add flour again, I just add enough where it is no longer sticky, then I can know when the ratio between flour and water is right.
You can make the dough in a mixer, but I quite like making it by hand, it's fun and makes me remember how pasta was traditionally made.
The sauce I served it with pictured below is a short rib ragu, but you can serve this with a pesto or a simple neapolitan sauce.
This is something to try on a Sunday when you have one of those days where you want to try something new and you enjoy the day with your family. I get my kids to help with the rolling.
Recipe
Recipe adapted from Jamie Oliver's cookbook 'Jamie Cooks Italy'
Serves 4
400g durum wheat flour or fine semolina flour, plus extra for dusting
1 teaspoon salt
200ml warm water
Pile the flour and salt on to a clean surface and make a well in the middle. Gradually add 200ml of warm water, using a fork to bring the flour in from the outside until it forms a dough. Knead on a flour-dusted surface, switching between fast and slow kneading, for 10 minutes. You know you’re done when you end up with a clean surface and clean hands and a smooth dough. Rest for 30 minutes.
To shape your corteccia, one by one break marble-sized pieces off the dough and roll them into small, thin sausage shapes.
Serves 4
400g durum wheat flour or fine semolina flour, plus extra for dusting
1 teaspoon salt
200ml warm water
Pile the flour and salt on to a clean surface and make a well in the middle. Gradually add 200ml of warm water, using a fork to bring the flour in from the outside until it forms a dough. Knead on a flour-dusted surface, switching between fast and slow kneading, for 10 minutes. You know you’re done when you end up with a clean surface and clean hands and a smooth dough. Rest for 30 minutes.
To shape your corteccia, one by one break marble-sized pieces off the dough and roll them into small, thin sausage shapes.
This is the shape you roll them to, we call this Pljukanci, and the pasta can be left like this or as you shape each one, continue with the recipe.
One at a time, lay your fingers on top, then press down and drag the pasta back towards you to curl and create your shape, gently flicking the pasta pieces off your fingers so you don't squash them.
As you are making your cavatelli, place them on a baking sheet which has been dusted with flour in a single layer. The dough is soft and they will stick together if they are not separated, so make sure they don’t touch each other.
Continue until all the dough has been formed into cavatelli. Allow to air dry for at least 30 minutes.
Cook the pasta in a pan of boiling salted water for 4 minutes, or until al dente. Retaining a little cooking water to emulsify your chosen sauce, if needed. Drain the pasta, return to the pan, toss in your chosen sauce.
As you are making your cavatelli, place them on a baking sheet which has been dusted with flour in a single layer. The dough is soft and they will stick together if they are not separated, so make sure they don’t touch each other.
Continue until all the dough has been formed into cavatelli. Allow to air dry for at least 30 minutes.
Cook the pasta in a pan of boiling salted water for 4 minutes, or until al dente. Retaining a little cooking water to emulsify your chosen sauce, if needed. Drain the pasta, return to the pan, toss in your chosen sauce.
Enjoy!
To save the recipe to your favourites go www.whatscookingella.com/corteccia.html
Pin it: www.pinterest.com.au/pin/399413060705852849
Pin it: www.pinterest.com.au/pin/399413060705852849
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