/ck/ - Food & Cooking

Who here makes homemade pasta?

>pic related
>Capunti all’Amatriciana

Recipe:
>Capunti
170g of Semolina Flour
170g of 00 or soft Durum Wheat
175g of Water
Pinch of Salt
Tblspn of Olive Oil
Threads of Saffron
>Directions:
>First hydrate Saffron with water for at least 30 minutes
>Make a well with flour, and strain saffron water into well
>Add salt and oil, using fork slowly mix in flour little by little, knead till dough feels strong to the touch, roughish texture
>Rest dough for at least 1 hour till smooth and bouncy to touch

>Amatriciana
I did this mostly without measurements so bear with me:
>Guanciale
>Pecorino Romano Fulvi (Sheepsmilk)
>Red Cow Parmesean
>White wine to deglaze
>Dried Chili Flakes
>Touch of olive oil
>Can of San Marzano Tomatoes (or in season fresh tomatoes.

Directions:
>Gently render till crisp guanciale with a little bit of olive oil
>Once crisp, reserve guanciale and leave fat in pan (you can remove some at your discretion)
>Add Chili flakes and saute for at least 30 secs
>Deglaze Pan with white wine
>cook off alcohol
>Add tomatoes and season gently with salt and black pepper
>Simmer Tomatoes for at least 20-40 minutes (depending on the desired texture)
>Once simmered set aside on low heat

Capunti Prep
>Roll out to desired thickness (usually I go for slightly thinner than my pinky)
>this vid helps: https://youtu.be/16YB-eBc6C8
>Cut, and if you want you can use a sushi mat seasoned with semolina to get groves/texture on the pasta (pull towards you so that indentions are left on underside of pasta)
>Boil water
>Heavly season with salt till it tastes like a broth
>cook capunti for 2-3 minutes (check texture)
>Add to tomato sauce
>Toss/emulsify with Pecorino Romano slowly
>Garnish with Parm

Made this also with focaccia following this:
https://www.theperfectloaf.com/a-simple-focaccia/

I went super local since an Olive farm is near me, so EVOO was fresh