Sicilian Flours and Homemade Pasta

I recently received a shipment from my specialty supplier, Gustiamo, in NY, and it contained two different fine flours from Sicily. One was Maiorca, a soft wheat that I had used once or twice in my sourdough breads. The other was Rimacinata Cuore, a very fine hard durum wheat Semola, which I was eager to try for making pasta.

I decided to use 100 grams of each flour, plus 2 extra large eggs, and fine sea salt from Trapani (Sicily), to make enough pasta for one dinner and a couple of small lunches.

The other major component for my pasta that night was the sauce. I had some roasted, peeled sweet red peppers leftover in the refrigerator, plus the remaining tomato sauce from pizza-making a week earlier, so I decided to blend them together. Good choice! The depth of flavor from the peppers, the acidity of the tomatoes, and the verve from the sea salt combined to make a rich and satisfying sauce for me. I made Barbara’s pasta with Lucini tomato sauce from a jar, since she can’t eat peppers.

I rolled the pasta slightly thicker than normal and cut it into tagliolini or tagliatelle shape (not sure which). To accompany the pasta, I decided to broil rather than sautée the vegetables (yellow squash and radishes), and I was happy I did.

tomato-pepper sauce

Once again, Jan D’Amore provided the perfect vino for the occasion, a 2015 Flavio Roddolo Dolcetto d’Alba Superiore.

A bit later in the evening I decided to have a little dessert. A disk of Taza Chocolate Mexican-Style, Stone Ground Salted Almond, paired with a glass of Cappellano Barolo Chinato, completed it all.

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