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Fusi Istriani with Simple Pomodoro

For the dough...

Make your usual egg pasta dough, allow to rest, and roll into a thin sheet. I used setting 5 on my pasta roller so it was a little thicker than a stuffed pasta and had more of a bite. Make sure your dough is well-hydrated!


An important note...

Take the time to measure 2" triangles with a ruler, or use a triangular cookie cutter. It makes a big difference!


Time to shape...

1. Place a wooden dowel in the center of the triangle.

2. Fold the bottom points upward at a diagonal and press to seal on the dowel.

3. Fold the third point over the top of the dowel and press to seal in the center.

4. Remove dowel and repeat!

Fusi istriani made with varying degrees of rye flour.

For the sauce...

Saute 3 cloves of minced garlic over medium heat in 2 tablespoons of the butter until fragrant and beginning to brown. Deglaze the pan with 1/3 cup of white wine and simmer until reduced by about half. Add 12 ounces of tomato passata and simmer briefly to meld flavors. Finish with two additional tablespoons of butter and a touch of pasta water, if needed. Season with salt and pepper to taste.


Finishing touches...

Cook the pasta in well-salted water until al dente, about 3 minutes. Toss with sauce and top with cheese and herbs, if desired. Serve and enjoy!


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