This hand-rolled pasta is popular all over Tuscany with local variations on the name. My local town of Anghiari calls them bringoli and even has a festival dedicated to them in early November. Visit the festival and watch as I show you how to make them, just like an Italian would, in the video above. You even get to see two cats!
Ingredients (per person)
100g (3/4 cup) ’00’ flour
3g (1 teaspoon) extra virgin olive oil
1 pinch salt
50g (1/4 cup) water
extra virgin olive oil
1 liter (4 1/4 cups) of salted water
- Place the flour in a large bowl and make a well in the centre. Put the olive oil and salt in the well.
- Add the water, little by little, mixing it in with a fork. Be careful as you might not need to use all the water.
- When the mixture comes together as a dough, place on a floured worktop and knead for 15-20 minutes. Then wrap in cling film and place in the fridge for at least half an hour.
- Roll the dough out to about 1cm (1/2 inch thick) and lightly paint the surface with extra virgin olive oil.
- Cut the dough into thick strips. Roll each strip into a long thing string with your hands.
- Place the string on a try covered with semolina flour and leave to dry for about 30 minutes.
- Bring the salted water to the boil and cook the pasta for about 3-5 mins depending on the thickness.
- Serve with a pasta sauce of your choice.