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Recipes with italian 00 flour

7 recipes that use italian 00 flour, with photos, step-by-step instructions and cook times. The quickest, Strangozzi al tartufo nero, takes 60 minutes. It is most often cooked with parmigiano reggiano, butter and egg.

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Strangozzi al tartufo nero

Strangozzi are the rough-cut strips of flour-and-water pasta made around Spoleto and Norcia, in Umbria; the name is said to echo the leather laces once used to tie shoes, or, in a darker story, to strangle papal tax collectors. Norcia is famous for its black winter truffles, and here the dressing is nothing more than olive oil gently warmed with garlic and plenty of grated truffle, a dish served from December to March. The pasta is chewy and square-edged, and the sauce earthy and perfumed. Chef's tip: grate the truffle into warm, not hot, oil; truffle aroma fades fast with heat.

60 minItalianPasta & NoodlesVegan
by KrazyBadal 0 views

Garganelli con piselli e panna

Garganelli come from the farmhouses between Imola and Lugo in Romagna, where egg-pasta squares are rolled around a thin stick on a little comb called a pettine, leaving ridged quills with a seam down one side. Their ridges grip sauce well, and the classic spring dressing is sweet peas in cream; the trattoria version adds prosciutto, which this one leaves out, with a little shallot and Parmigiano instead. The dish is silky and mild, a Sunday-lunch first course. Chef's tip: a clean gnocchi board and a pencil-thin wooden dowel make perfectly good garganelli if you don't own a pettine.

60 minItalianPasta & Noodles
by KrazyBadal 0 views

Tortelli di erbetta

On the night of 23 June, the feast of San Giovanni, Parma eats tortelli d'erbetta outdoors, at long tables in courtyards and on terraces, and the custom says the evening dew blesses the meal. The filling is the young chard the city calls erbetta, mixed with ricotta and a lot of Parmigiano; the pasta is egg-rich and thin, and the only sauce is melted butter and more cheese. Each one is soft, creamy and gently green. Chef's tip: cut the tortelli as large rectangles, about 6 × 8 cm, as they do in Parma; bigger parcels hold more filling and cook evenly.

85 minItalianPasta & Noodles
by KrazyBadal 0 views

Corzetti con maggiorana e pinoli

On the Riviera di Levante, from the Fontanabuona valley down towards Chiavari, corzetti are pressed between two carved wooden stamps, so each thin disc carries a pattern on both faces: a family crest, a flower, a ship. Noble families once had their arms carved into them for festive tables. The ridges are there to hold a light sauce, and the simplest is melted butter with toasted pine nuts and fresh marjoram, the herb Ligurians reach for before basil. They have a firm, slightly chewy bite. Chef's tip: no stamp? Cut the discs with a 6 cm glass and press each with the bottom of a patterned glass or a carved wooden butter mould; any relief gives the sauce something to cling to.

60 minItalianPasta & Noodles
by KrazyBadal 0 views

Pansoti con salsa di noci

In Genoa and the hills behind it, pansoti are the pasta of the spring greens: plump triangles stuffed with a bundle of wild and garden leaves the Ligurians call preboggion, bound with soft cheese. Instead of pesto they wear salsa di noci, a pale, nutty sauce pounded from walnuts, garlic and milk-soaked bread. The dough is lean, just flour and water, often with a splash of white wine; this version gives a water-only option for an alcohol-free plate. Expect a soft bite, a grassy filling and a sauce that tastes of autumn. Chef's tip: blanch the walnuts for a minute and rub off the papery skins; the sauce turns sweeter and stays cream-coloured instead of grey.

90 minItalianPasta & Noodles
by KrazyBadal 0 views

Tajarin al burro e salvia

In the hill villages around Alba, in Piedmont's Langhe, tajarin are the pasta of Sunday lunch: hair-thin strands made with so many egg yolks that the dough turns deep orange. Through October and November, when the white truffle fair fills Alba, restaurants toss them in plain butter and shave truffle over the top at the table. The rest of the year sage butter does the job, and the pasta stays the star: silky, rich and springy against the teeth. Chef's tip: cut the strands by hand from a loosely rolled sheet rather than through a machine cutter; slightly uneven tajarin hold the butter better.

60 minItalianPasta & Noodles
by KrazyBadal 0 views

Pumpkin tortelli

Tortelli di zucca are the Christmas Eve dish of Mantua, in Lombardy, where the dense orange pumpkins of the Po plain are roasted and mashed with crushed amaretti biscuits, spicy fruit mostarda and hard cheese. The filling is sweet, salty and a little hot all at once, a taste that goes back to the Renaissance Gonzaga court. They are served simply, with melted butter, sage and more cheese. Chef's tip: roast the pumpkin rather than boil it, and make the filling the day before; a dry, rested filling is easy to pipe and the flavours blend.

120 minItalianPasta & Noodles
by KrazyBadal 0 views

Goes well with italian 00 flour