Discovering Spaghetti with a Hole in the Middle: Bucatini and Traditional Pasta

Famous worldwide for being paired with some of the most appreciated dishes of Roman tradition, such as carbonara, Bucatini are a long pasta shape characterized by a central hole, making them very versatile and light. Di Martino's Bucatini is a top-quality product made with 100% premium Italian wheat.

Thanks to careful selection of raw materials and decades of experience in pasta-making, these bucatini stand out for their consistency, fragrance, and unique, unmistakable taste. The bucatini shape is the classic one, with a hollow cylindrical section in the center, ideal for holding the sauce and savoring every bite. From a nutritional standpoint, Di Martino's bucatini are a valuable source of complex carbohydrates, essential for providing energy to our bodies. It comes in 500g packages, perfect for families or special occasions.

They are amazing when prepared according to the typical Campania recipe with Ischian rabbit. During autumn or winter, they are perfect when broken and cooked directly in a comforting legume soup.

Homemade Pasta: ‘Maccarruni’ or ‘Minchiareddi’

The most important first course from Salento cuisine is homemade pasta, the ‘maccarruni’ or ‘minchiareddi’ seasoned with good tomato sauce and ‘ricotta schianta’ that has a very strong taste.

Making the Dough:

  1. Put the flour on a wooden surface.
  2. Form a hole in the center and put some water.
  3. Begin to mix adding water a little at a time until all the flour is absorbed and you have an elastic dough.

Take the dough and knead it, roll it out and shape the pieces into ‘snakes’ 0,5 cm large. Cut them into small pieces (2-3 cm long). At this point, take “lu fierru” and shape one by one the pieces of dough. Take the piece of dough, lay it flat on the work surface and place the wire on it in the same direction.

Leggi anche: Guida all'abbinamento: Spaghetti alle Vongole e vino

Pansoti: A Ligurian Delight

Simone accompanied us to Liguria and created Pansoti for us, a typical Ligurian stuffed pasta traditionally seasoned with walnut sauce.

Preparing the Pansoti:

  1. After having washed the vegetables well and removed the toughest stems, boil them in plenty of boiling water.
  2. Take a pan and add a drizzle of oil, add the clove of garlic and a pinch of salt.
  3. Then add the chard and the borage and leave to infuse for a couple of minutes.
  4. Now take back the dough that you have left to rest and place it on a floured pastry board.
  5. Then roll it out with a rolling pin to obtain a thin sheet about 3 mm.
  6. With a pasta cutter or a mold, cut out some squares with a side of about 7 cm and place a teaspoon of vegetable filling in the center of each, taking care to leave a 1 cm border to be able to close the pansoti.
  7. Close the pansoti to form a triangle. Press well to prevent them from opening during cooking).
  8. Arrange the ready pansoti on a tray covered with a lightly floured cloth.

Walnut Sauce Preparation:

  1. Blanch the walnut kernels for 5 minutes to be able to remove the skin. Drain them and let them cool.
  2. In the meantime, moisten the breadcrumbs with the milk. When the crumb is soft, drain it, squeeze it lightly and collect the excess milk.
  3. Remove the outer skin from the kernels and place them in a mixer (or mortar) with the softened bread.
  4. Add the pine nuts, the grated Parmesan, then the garlic and marjoram. While the ingredients are blending, add a little milk kept aside and some extra virgin olive oil.

Cook the pansoti in plenty of salted water, cook for 4-5 minutes.

Leggi anche: Innovativa ricetta con patate dolci

Leggi anche: Carbonara: Ricetta Italiana

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