Sicilian Mafalde, a Sicilian bread, as the name suggests, with a particular appreciated shape, I had to try cooking them in the Air Fryer ??!!

Sicilian Mafalde, cooked in the Air Fryer, are exceptional, they have a delicious taste, crunchy and soft, prepared with re-milled durum wheat semolina, but also replaceable with all-purpose flour. We will add a teaspoon of honey to the dough, giving it that amber color that characterizes them. They are great for accompanying your main courses or filling with mortadella, or with panelle, one of the many Palermo delicacies, with crocchè or with both…so good!!

For the leavening, I used the multicooker, but in the recipe, I will explain how to proceed without it, and for the cooking, you will also find instructions to use the oven. Now let’s get to work and prepare these delicious mafalde in the Air Fryer.

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Difficulty: Easy
Cost: Economical
Rest time: 3 Hours
Preparation time: 30 Minutes
Portions: 7
Cooking methods: Air Frying, Oven
Cuisine: Italian
Seasonality: All Seasons

Ingredients

Ingredients for 7 small mafalde

4 cups re-milled durum wheat semolina
2.4 tbsp extra virgin olive oil
1 1/4 cups water
2 tsp dry yeast
1 tbsp salt
1 tsp sugar
1 tsp honey
as needed sesame seeds

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Tools

1 Bowl
Air Fryers
1 Brush

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Steps

First, dissolve the yeast in a glass of water, stir and add the honey, let it dissolve and add the sugar
In a bowl, pour the flour and salt and mix
Now add the dissolved yeast and the extra virgin olive oil and start mixing
Now gradually add the water and start kneading with your hands. Work the dough for 10 minutes until you get a smooth and compact mixture
Transfer it to a floured work surface with the semolina
Proceed with 3 folds to strengthen the dough
After the folds, form a ball
With Multicooker: transfer it to a lightly floured tray and insert it into the Combi tray above the grid with 1 cup of water. Start the leavening at 95°F for 2 1/2 hours.
Without Multicooker: transfer the dough to a floured bowl, cover with plastic wrap, and let it rise in the switched-off oven, with only the light on, for about 3 hours
After the leavening, take the dough, transfer it to a work surface lightly dusted with semolina, and stretch it. Cut it into pieces of about 3 1/2 oz each. If you want, you can make larger mafaldas
Quickly roll out each piece
Roll them up like this
Cover them with plastic wrap or a cloth and let them rest for 10 minutes
After the resting time, roll the roll, forming a cord thicker at the center and thinner at the two ends. Proceed to make the mafalda, forming a snake, take the end of the cord, pass it over, in the center, and seal it gently
Proceed like this for all the rolls and let them rise again
With Multicooker: place them in the Combi tray with parchment paper, always with water, and start the leavening for 20 minutes, always at 95°F
Without Multicooker: place the mafaldas on the baking sheet and let them rise again in the oven always with the light on for 1 hour
After the last leavening, brush the mafaldas with water
Sprinkle the surface with sesame seeds
Air Fryer Cooking: place the mafaldas on the rack and cook at 355°F for 15 minutes, raise the temperature to 390°F and continue for another 2 minutes. Preheat the fryer for a couple of minutes before starting to cook
Oven Cooking: place the mafaldas on a tray and bake at 355°F in a preheated oven for about 30 minutes
Here they are ready
Enjoy the mafaldas hot, warm they will always be delicious
Here they are filled with panelle, try them!