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fabrizio’s hand-rolled pasta strands recipe from tuscany by katie & giancarlo caldesi | cookedfacebooktwitteremailprintfacebooktwitteremailprintfacebooktwitteremailprint
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Servings: 8


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Put the flour in a large bowl and add the salt and oil. Add a little cold water, a splash at a time (you may not need all of it), and mix it into the flour with a wooden spoon. When the dough starts to come together and the spoon is rendered useless, put the dough onto a large wooden board and knead it with your hands. Put the crumbs into a bowl and add a splash more water. Bring that amount into a dough with your hands and then mix the two together. Add a little more flour as necessary and knead for a good 10 minutes until the ball is smooth. Wrap in cling film (plastic wrap) and leave to rest for 30 minutes. (In summer I put it in the fridge but you can leave it out in winter.) Keep the bulk of the dough wrapped in cling film so that it doesn’t dry out. Cut a palm-sized piece off and put it onto the table, then roll it out with a rolling pin to a thickness of 3 mm. They should be like thick lengths of spaghetti. Use a pizza cutter to cut the piece into 5 mm- wide strips. Use your hands to roll the strips into long strands, stretching them as you roll by spreading your fingers out. Leave them separated from one another on a floured board. They can rest here for a few hours or overnight before cooking. To cook, bring a pan of salted water to the boil and cook for 8–10 minutes.