The sagne ‘ncannulate twisted fettuccine without eggs are the Sunday pasta in Salento which is kneaded early in the morning while a big pot of meat sauce slowly cooks before being abundantly served over the sagne ‘ncannulate.
To make them, remilled durum wheat semolina flour, water, and a pinch of salt are used. First, the fettuccine are formed, then they are twisted onto themselves, and finally, they are left to dry on a wooden board until it’s time to cook them. The perfect condiment is tomato sauce, with plenty of pecorino cheese, and the dish is ready.
The sagne ‘ncannulate twisted fettuccine, are great with a meat ragout, but they are equally good with a sauce made from fresh tomatoes and sautéed vegetables or with the famous ready-made soffritto in a jar, in this recipe we will make them with fresh tomato.
- Difficulty: Medium
- Cost: Very cheap
- Preparation time: 1 Hour
- Portions: 4People
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 3 1/4 cups durum wheat flour (remilled)
- 1 cup water
- 2 pinches fine salt
- 1 3/4 lbs San Marzano tomatoes
- to taste vegetable soffritto (onion, carrot, celery, garlic)
- to taste extra virgin olive oil
Preparation
In a bowl, or on a pastry board, sift the flour and gradually add the water and two pinches of salt. Depending on the humidity level of the flour, a few tablespoons more or less water may be needed. When the dough feels soft, elastic, and not sticky to the touch, it is just right. Knead it until you get a smooth and homogeneous mass, then let it rest for 20 minutes covered before rolling it out.
Take a portion of dough and with the help of a rolling pin roll it out until you obtain a thickness of about 1/16 inch. With a sharp knife, cut the sheet into fettuccine about 3/4 – 1 inch wide and 10 inches long.
Take one fettuccina at a time and with your finger, press one end onto the board. Lifting the other end, roll it on itself until it is completely twisted. Arrange the sagne ncannulate, one by one, on the cutting board dusted with durum wheat semolina and let them dry for a few hours.
Meanwhile, prepare the sauce. Make a soffritto with oil, minced carrot, celery, and onion. Add the fresh tomatoes cut into pieces, salt, and cook on low heat. Cook the sagne in salted water, drain them, and season with the tomato sauce. Optionally add Parmesan or pecorino cheese, or vegan Parmesan.
