Tag Archives: Integrali

Easy Fresh Egg Spelt Pasta (Step by Step)

This week we are going to prepare home-made spelt (farro) pasta. In Italy there are several kinds of pasta, made with different ingredients, colours and shapes. Each type has its own precise measurements, name and tradition. Today we are going to make pappardelle. This pasta is very similar to tagliatelle, only a little bit easier to cut, with a thin and long rectangular shape (about 1,5- 2 cm wide).

Pappardelle is made by mixing flour (usually 00 or plain) with a few eggs. In the next posts I’ll show you how to prepare different kinds of pasta, some without eggs and some gluten-free recipes as well. First of all, let’s make a list of the things we need.

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 Spelt Flour (Farro) Pappardelle.

Preparation: 30 minutes +1 hour refrigeration

Cooking: 10-15 minutes

Ingredients

3-4 servings

100g (3.5 oz) plain flour (best if you find 00 flour, which is very fine)

200g (7 oz ) wholemeal spelt flour (whole wheat farro flour)

50 g (1.76 oz) of plain flour, for dusting

a pinch of salt

3 eggs

 Tools 

a large knife

a large wooden board (or a large table will do)

a long rolling pin

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Method.

1. Mix the flours with salt on a wooden board and make a well in the centre. Put three eggs in it, then mix them slightly using a fork.

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2. Starting from the outside edges, slowly combine the flour with the eggs.

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3. Work the dough until smooth.

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4. Fold a kitchen cloth around the dough and place it in an airtight container for about an hour (during this time the dough becomes more elastic).

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5. After an hour, take the dough (dust with some flour), divide it into two parts and using a rolling pin make two thin sheets of pasta.

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6. Using a rolling pin, roll the pasta from the outside inwards (see the picture).

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7. Cut the pasta (each cut should be about 2 cm, 0.70 inches, from the next). Roll and cut both sheets of pasta.

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8. Dust with more flour and separate the pappardelle on the wooden board, then cook and serve.

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Tip. Boil the pasta in plenty of hot water, with 1/2 a tablespoon of salt (no oil needed) for 10-15 minutes. Then drain and serve with fresh pesto or tomato sauce.

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Pappardelle di farina di farro.

Preparazione: 30 minuti+1 ora in frigorifero

Cottura: 10-15 minuti

ingredienti 

per 3-4 persone

100g di farina 00

200 g di farina di farro (preferibilmente integrale)

50 g di farina 00 (per non fare attaccare la pasta)

un pizzico di sale

3 uova

Utensili

un grosso coltello

una spianatoia in legno (abbastanza grande e con superficie ruvida)

un matterello lungo

1. Mescolate le farine e il sale su una spianatoia. Disponete la farina a fontana con tre uova al centro, poi sbattete leggermente le uova usando una forchetta. Unite gli ingredienti, partendo dal bordo esterno.

2. Lavorate fino ad ottenere un impasto omogeneo. Ricopritelo con un panno e mettetelo in un contenitore ermetico per circa un’ora (in questo modo l’impasto diventerà più elastico).

3. Dopo un’ora, prendete l’impasto (dividetelo in due) infarinate bene tutto e fate due sfoglie sottili con il matterello. Sempre aiutandovi con il matterello, arrotolare la pasta per tagliarla (vedi la foto).

4. Tagliate la pasta (ogni taglio deve essere distante 2 cm circa dal successivo). Infarinate e separate le pappardelle sulla tavola. Cuocete le pappardelle per 10-15 minuti e condite come preferite.

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Biscotti As You Have Never Seen Them Before!

This is a chocolate version of Biscotti, or Cantucci cookies. Usually made with plain flour and almonds, I made these wholemeal cookies adding chocolate, hazelnuts and spelt flour to the traditional recipe. I also tried using less sugar, but they didn’t taste as good.  These cookies go well with coffee and tea, and kept a tin box they last for a long time.

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Chocolate spelt biscotti with hazelnuts and almonds.

Ingredients

for 2 large trays of biscotti

150 g (5.29 oz) plain flour (unbleached all-purpuse flour)

150 g (5.29 oz) whole spelt flour

70 g (2.46 oz) hazelnuts, whole and some crushed

70 g (2.46 oz) almonds, whole and some crushed

3 eggs

170 g (5.99 oz) sugar

2 drops sweet orange essential oil (or some grated orange zest)

3 tablespoons unsweetened cocoa powder

80 g (2.82 oz) dark chocolate (70% cocoa solids) finely chopped

1/2 tablespoon acacia honey

4 g baking soda

marsala wine to taste (or milk )

a pinch of salt

Method.

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1. Sift the flour with the baking soda and cocoa powder.

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2. Add the chocolate, the hazelnuts, the almonds and a pinch of salt to the flour. Stir well.

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3. Separately, mix two eggs, with the honey, the orange essential oil and sugar.

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4. Combine all the ingredients together and mix well, adding some marsala wine (or milk) if the mixture is too dry.

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5. Divide the dough into four equal pieces, roll into the shape of four ropes and then brush the dough with an egg.

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6. Bake at 190 ° C (374 °F) for 15-20 minutes. Remove from the oven and cut the cookies at a 45° angle, then bake for 5-10 minutes more at 190 ° C (374 °F).

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7. Let the cookies completely cool and store in a sealed tin box.

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Cantucci di farina di farro al cioccolato.

Ingredienti

per 2 teglie di biscotti

150 g di farina 00

150 g di farina integrale di farro

70 g di nocciole, intere e sbriciolate

70 g di mandorle, intere e sbriciolate

3 uova

170 g  di zucchero

2 gocce di olio essenziale di arancio dolce (oppure un po’ di buccia d’arancia)

3 cucchiai di cacao amaro

80 g di cioccolato fondente al 70% tagliato a pezzetti

1/2 cucchiaio di miele d’acacia

4 g di bicarbonato

marsala q. b. (o latte, a scelta)

un pizzico di sale

Preparazione.

1. Setacciate la farina con il bicarbonato e il cacao.

2. Aggiungete alla farina il cioccolato, le nocciole, le mandorle e un pizzico di sale. Mescolate con cura.

3. A parte, amalgamate due uova con il miele, l’olio essenziale d’arancia e lo zucchero.

4. Unite tutti gli ingredienti, aggiungendo un po’ di marsala (o latte) nel caso il composto fosse troppo asciutto.

5. Formate quattro filoni della stessa misura e spennellate la superficie con un uovo. Infornate a 190° C per 15-20 minuti.

6. Sfornate e tagliate i biscotti in obliquo (per dare la forma dei cantucci), quindi infornate nuovamente per 5-10 minuti (sempre a 190° C).

7. Lasciate raffreddare e conservate in un contenitore di latta ben chiuso.