My aunt Carla and my cousin Silvia, have a fresh pasta shop, family-run, “L’Arte della Pasta all’uovo”. Every day them produce different types of hand made products, following traditional recipes and experimenting with new continuously. The pasta is good and natural. But if you ask to Silvia what is her favorite pasta, she answered “with no doubts the rat-tail gnocchi (a coda de SORECA). Long gnocchi (rat-tail) are typical of the peasant valmontonese cuisine, and owe their name to the elongated shape reminiscent the tail of mice (rat-tail).

It is lighter than other pasta, because there is no egg in the dough and is very versatile. As the tradition wants dress them with the classical meat ragu (tomato sauce with mutton, venison or pork), sprinkle with cheese and served in scifelle (small rectangular containers made ​​of wood). To be honest, you can pick and season it with anything. Here you will find a spring version, with asparagus, mushrooms and artichokes.



    Recipe: Pasta
    Cuisine: Italian (traditional dish from Valmontone, Lazio)

    • 400 ml of water
    • 1 kg of flour



    On your workbench make a volcano with the flour (making a hole with your hand on the mount), pour in the water and, with the help of a fork, begin to incorporate the flour from the edges. Continue until the dough becomes smooth and will have absorbed all the water .

    Then start to knead the dough with the palm of the hand. Occasionally floured the hands and the workbench to prevent them from sticking. Continue for about 10 minutes, until the mixture is homogeneous, knocking it occasionally to make it more elastic. More you will work the dough more easiest will be to split it.

    Take a ball and let rest in a covered container (this prevents it from drying out) for at least an hour.

    Roll out dough with a rolling pin a little at a time (hold the remaining always well covered), cut into strips and start to roll them with both hands. Stretch until you get a long rat tail.

    Cook for a handful of minutes! Drain when they come to the surface.




    Consistency: the dough should be soft and dry. If it seems too sticky, dry or crumbly, add more flour or spray it with a bit of warm water.

    The original recipe calls for only flour and water, but if you want a more tasty flavor, add an egg and a pinch of salt.




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