With the lockdown changing the way we cook and eat, there’s never been a better time to discover the joys of cooking from scratch. To help us along the way, the chicest Italian resto in town, CinCin, is showing us how to master the art of making fresh, hand-rolled pasta in the form of Strapponi.
Made with just flour and eggs, the recipe is simple but revelatory – manifesting in deliciously-ragged, hand-torn chunks of pasta that are so much more gratifying than a box of store-bought spaghetti could ever be.
Once cooked, all you need to do is gently toss the Strapponi with butter, sage and cheese; pour out your Prosecco; put Dean Martin on to croon in the background and escape to La Dolce Vita…
Butter, Belper Knolle
- Flour – 2 1/4 cup + for dusting
- Eggs – 3 to 4
- Fresh sage – 20 gm
- Belper Knolle cheese – 4 tbsp *
- Grana padano cheese – 2 tbsp *
- Butter – 2 tbsp
- Salt to taste
* If you are unable to source Belper Knolle and/ or Grana Padano, you can use other available cheeses such as Parmigiano Reggiano.
Method to make Strapponi
- Make a flour well, break the eggs into it and whisk them a little (you can also beat eggs in a small bowl and then add them to flour or start by mixing flour and eggs together in a bowl and then turning it out onto a board to knead).
- Continue mixing the flour with the eggs until they are no longer runny. Knead the dough for about 7-10 minutes until the pasta dough is smooth and rest it for 30 minutes.
- Roll out the dough with the rolling pin. Cut 1/2 the dough, so you can do steps (4) and (5) below in two batches (it involves a lot of pasta!).
- Roll out the dough with the rolling pin, rolling it out until it is flat enough to be passed through a pasta machine if you are using one.
If you aren’t using a machine you need to keep rolling out the dough.
- Laminate the pasta sheet with fresh sage and fold the sheet and roll out once again until it is thin enough to almost see your fingers through it. Cut the pasta into rectangular sheets using a pastry wheel or a knife.
- Bring a large pot of lightly salted water to a boil over high heat. Add all the pasta and cook for 2 to 3 minutes; drain.
- Melt the butter in a skillet over medium heat. Stir in the sage and salt for a few seconds, then add the cooked pasta. Toss gently with 2 tablespoons of Belper Knolle cheese and Grana Padano cheese.** And that’s it! Buon appetito!