Traditional Rustic Pasta – “Cucina Povera”

We are keeping the Italian Traditions going – One of my mother’s absolute favorite pasta dishes – it was her Aunt’s specialty, in Sant ’Eufemia a Maiella, Abruzzo Italy. It’s rustic and considered a peasant dish from the “cucina povera” – poor kitchen. Simple to make, basic ingredients and very tasty. Enjoy

Other releated videos:
Classic Italian Tomato sauce – https://youtu.be/v163OsI4cm4
Rapini: https://youtu.be/HTXyDjEqEDo

Semola Flour
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Double Zero Flour
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“Pezzole della Maiella” Pasta (slang: piangiok)
PREP TIME: 40 min + 15 -30 min rest
COOK TIME: 3-5 minutes
Serves: 4

Ingredients:
• 300 grams (10.5 oz) double zero flour (alternate: all-purpose flour)
• 100 Grams (3.5 oz) Semola Flour
• 1 TSP salt
• 200 grams (7 oz) warm water
• 2 TSP Extra Virgin Olive Oil (EVOO)
• Serve with your favorite tomato sauce

Process
• In a bowl, add both flours and the salt – mix
• Then add the water and EVOO – mix until all ingredients are incorporated, then knead form min 5 minutes up to 10 minutes, until the dough is smooth.
• Wrap in plastic and rest at room temp for minimum 15 minutes, 30 minutes preferred
• With the dough in a tube-like shape, cut off a slice about 2.5 cm (1 inch) thick
• Pass it through the largest notch on your pasta maker machine rollers, then tighten the rollers 1 notch, and pass again. Continue to tighten and pass through the rollers and the last pass through should be the second last notch (do not pass it through the last notch as it will be too thin) (if you do not have a pasta machine, you can use a roller and roll out to about 1/16 inch (1 ½ mm) thick)
• With a knife, cut the rolled dough into about 3 inch (7 ½ cm) squares
• Toss in semolina flour (to prevent sticking) and place on a tray
• Continue this process until you have processed all the dough into thin, 3 inch (7 ½ cm) squares
• Bring a pot of water to a boil, add 1 tbsp of salt, then add the pasta squares – stir and cook for 3 – 5 minutes. Typically, once they float, they will need another minute or 2. Sampling a piece is recommended, to help determine if cooked
• Drain the pasta from the water and layer it into your serving bowl with your favorite red pasta sauce (add sauce, then a layer of pasta, then sauce, then a layer of pasta and continue this with all the pasta) Enjoy

TIMECODE:
00:00 Intro to making Cucina Povera
01:22 Prepping the dough
04:11 Kneading the dough
05:39 Shaping the pasta
09:26 Cooking the pasta
13:33 Plating the pasta
15:26 Taste test

My Kitchen Gear
Here are a few things I mentioned in the video. Please shop and support your local shops! If you cannot find them there, here are some links to help out.

“My Bread Book” by Jim Lahey
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Lagostina Tuscan Collection Orange Oval Casserole Dish / Dutch Oven, 5 Quarts
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► USA (similar) https://amzn.to/2XbpcYo

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