SAGNETTE PASTA 

SAGNETTE PASTA 

** medium difficult

Kitchen tools you need

. 1 medium bowl

. 1 medium size wooden board

. 1 medium size cardboard tray or a tray with parchment paper on

. 1 machine for making pasta – a manual one is perfectly enough and much cheaper than attachment for electric mixers

. 1 stock pot for cooking the pasta

. 1 serving fork or 1 tongues to mix pasta while cooking

. 1 strainer
Ingredients for Sagnette, 4 servings

. 3 cups of Semolina Flour

. 1 and 1/2 cup of water

. 1 and 1/2 tsp of fine seasalt

. Extra semolina flour to work the dough and to help you cut and avoid Sagne from sticking one to the other.

Put everything in a bowl and mix quickly.

Your dough should be medium soft and not sticking. The amount of flour can lightly change according to the humidity in the flour and in the air. So, if you have a too soft pasta dough, add a teaspoon of flour at the time; if your pasta dough is too hard, dip your fingers in some water and add humidity at the dough, mixing it.

When your dough is ready, the easiest way to make SAGNETTE  is to flat it with a pasta machine at number 3 of thickness, cut it in fettuccine shape and then cut again in shorter pieces. Don’t forget to coat your dough with flour when you flat it and after you cut it, to avoid it sticks.   Put your Sagnette in the tray.

Your Sagne are ready to be cooked in salted-like-the-ocean boiling water for few minutes – 4 or 5 – and then added to the Soup.

FETTUCCINE or TAGLIATELLE?

What’s the difference between TAGLIATELLE and FETTUCINE?

TAGLIATELLE is the classic pasta of the Emilia-Romagna region of Italy.

They are typically about 7mm to 10mm (0.25 to 0.375 inches) wide.

They are long, flat ribbons, similar in shape to

FETTUCCINE, but this pasta is a bit more narrow than Tagliatelle because they are about 4mm to 7mm, 1/3 less than Tagliatelle.

Enjoy!

Sagnette e Ceci – Sagnette Pasta w/ Chickpeas Soup

Sagnette e Ceci - Sagnette Pasta w/ Chickpeas
A recipe from Abruzzo Region, Italy

Sagnette are also called Sagne.

They are – this is a plural word in Italian –  a traditional type of pasta, typical of Abruzzo Region, where I was born.  These are home made by my mom, who still lives with my dad and the rest of the family in Lanciano, in the province of Chieti.

It’s one of her best recipes and I love this soup, even without pasta.

It’s a thick pasta in a sort of rectangular shape , made with Semolina Flour  ( Semola di grano duro ) and Water.

Central Italy Pasta dough is different from Northern Italy one, where Eggs and refined flour are used to make pasta from scratch.

Central and South Italy have always been poorer than the North of the country and so the ingredients, typically used in the past century for cooking, are less rich in proteins and nutrients but much more filling.

Sagnette are usually cooked in Winter, with Central Italy Pasta dough is different from Northern Italy one, where Eggs and refined flour are used to make pasta from scratch.

Central and South Italy have always been poorer than the North of the country and so the ingredients, typically used in the past century for cooking, are less rich in proteins and nutrients but much more filling.
Sagnette are usually cooked in Winter, with a Chickpeas or Beans & Tomato Soup.a Chickpeas or Beans & Tomato Soup.

This soup is never served with grated Parmigiano Reggiano or Grana Padano Cheese or any other kind of cheese and it’s a main course as it contains carbs, of course, and proteins too, coming from the legumes used.

SAGNETTE   RECIPE

 Ingredients, 4 servings

. 3 cups of Semolina Flour

. 1 and 1/2 cups of water

. 1 and 1/2 tsps of fine seasalt

Put everything in a bowl and mix quickly.

Your dough should be medium soft and not sticking. The amount of flour can lightly change according to the humidity in the flour and in the air. So, if you have a too soft pasta dough, add a teaspoon of flour at the time; if your pasta dough is too hard, dip your fingers in some water and add humidity at the dough, mixing it.

When your dough is ready, the easiest way to make SAGNETTE  is to flat it with a pasta machine at number 3 of thickness, cut it in fettuccine shape and then cut again in shorter pieces. Your Sagne are ready to be cooked in salted-like-the-ocean boiling water for few minutes – 4 or 5 – and then added to the Soup.

Enjoy!

Pasta Flour Types

Pasta is made with different flour types and ingredients. 

  • The regular pasta, usually in a blue package, is made with durum wheat flour and water.
  • Pasta all’uovo, egg pasta, comes in a yellow package and is made with eggs, flour, and sometimes a little bit of water. It’s usually yellowish than regular / common pasta. 
  • The green pasta is made by adding spinach to the main ingredients.
  • The red pasta is made by adding carrots or dried tomatoes.
  • The black pasta is made by adding squid ink.
  • Gluten Free pasta is usually made with cornmeal or rice flour. 
  • Whole grain pasta is becoming common to find in many grocery stores.

ENJOY!