Fresh Pasta with Timilia or Tumminia Flour

Today we are offering a recipe prepared by food blogger Simona Cellauro @cucina_con_simona #cucinaconsimona

A quick and easy recipe to prepare Fresh Pasta with Timilia Flour, which is the healthiest ancient grain. It has a low gluten content and a low glycemic index, from which slightly dark flours are obtained.

Preparing fresh pasta has always intrigued me, yet at the same time intimidated me because of all the processing and the professional tools that are certainly suitable for obtaining a great result, but which, if not used regularly, would end up shut away in the back of the cupboard—yes, the very one you are looking at!

Today, however, I decided to nurture my curiosity and put myself to the test with this recipe. So here is my recipe for fresh pasta with: Tumminìa or Timilia flour!

INGREDIENTS FOR TWO PEOPLE (Approx. 100g)

100 g Antichi Granai Timilia Flour

"0" flour to taste

1 Egg

A pinch of salt

Water

EASY-TO-FIND TOOLS

Large bowl

Rolling pin

Cutting board

LET'S GET STARTED

Once the ingredients are ready, I pour the flour and salt into the bowl, mix a little, and add the egg. I knead the dough.

When the dough goes from dry and hard to soft and slightly sticky, I transfer it to the work surface and continue kneading for a few minutes, until it reaches a smooth consistency.

At this point, I put it back in the bowl and let it rest in the fridge for 30 minutes, covered with cling film.

After the half hour has passed, I take the ball back, flour the work surface, and start rolling it out with the rolling pin. It needs to be quite thin.

Then I cut it into strips with a pizza cutter!

I know I could have folded it over itself and then cut it with a knife to get even strips, but... the idea of using a pizza cutter gave it a certain something!

Once I had the strips, I brushed off the excess flour and cooked them immediately in the pot!

Dress your fresh pasta with one of the many sauces you can find on the site! The Arraggiata sauce goes perfectly with it!

Until next time!

Simona