Recipes
Underwire fusilli
For all lovers of fresh pasta, here are the best tips for making the popular fusilli al ferretto at home.
Making fresh pasta at home – as we know – is not for everyone. However, grandmother's tradition is carried on by many cooking enthusiasts. In fact, there is no comparison between the fresh one and the one bought at the supermarket. In any case, it is also true that to dedicate yourself to this kind of thing and knead you need to have time and dedication.
If you reading this have both of these elements, you can try your hand at many particular recipes. One of these is that of the dear fusilli al ferretto. Good and beautiful to look at, thanks to their particular shape . What you need to make them at home is the appropriate iron (or melt , which is what gives the pasta shape its name) and a few ingredients: flour , water and salt . Let's put on our apron and let's get started!
Ingredients
- Remilled durum wheat semolina – 400 g
- Water – 200 ml
- Fine salt – 1 pinch
Preparation
How to prepare fusilli al ferretto with the original recipe
The first step consists in pouring the re- milled durum wheat semolina onto the work surface.
Little by little, add the water and, in the meantime, mix with your hands to mix everything together. When the dough begins to take consistency, add the salt and finish kneading.
Form a loaf and let it rest wrapped in cling film or under an inverted bowl for at least 30 minutes . In this way the gluten mesh relaxes and it will be easier to give the pasta its characteristic shape.
Remove portions of the dough and work them until you obtain a cord of approximately 5 mm in diameter . Then cut them to 8 cm in length .
Take the needle (which can also be a knitting needle or a toothpick for skewers if you can't find anything else), flour it and place the top end on the roll, placed on the bias. Twist the dough around the iron creating a spiral . Remove the underwire by placing the fusillo on a tea towel. Proceed in this way until the pasta runs out.
Cook the pasta in abundant salted water for 2-3 minutes then drain it and sauté it in the pan with the sauce.
Here is a short video that can clarify all the steps to make this pasta shape.
There is no better way to take advantage of this pasta shape, specifically designed to capture as much sauce as possible, than to prepare pan-fried fusilli .
Conservation
If you don't cook homemade fusilli with an iron straight away, you can keep them. If you choose to put the raw pasta in the fridge , keep it in a closed container for a maximum of 2 days . To freeze it , place it in a vacuum bag for 10-12 days .
Read also
Fusilli Molise style
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