In the past, I had the opportunity to work at a bakery, so I decided to try making fragrant scaldatelli with the Apulian recipe.
I made this recipe at home in the same way I learned while working at the bakery. The only difference: I replaced lard, which is an animal fat, with extra virgin olive oil.
I preferred using olive oil as vegetable fats are always preferable.
The result is similar, and I enjoy them even more.
Scaldatelli can also be offered at receptions and buffets.
- Difficulty: Medium
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 1 Hour
- Cooking time: 45 Minutes
- Portions: 6 people
- Cuisine: Italian
Ingredients
- 2 cups all-purpose flour
- 2 cups re-milled durum wheat semolina
- 7 tbsp extra virgin olive oil
- 4 eggs
- 1 coffee cup water (Hot)
- 1 tsp fine salt
- 1 tbsp fennel seeds
- 1 tsp baking soda
Tools
- Food Processor
- Slotted Spoon
Preparation
Pour the flour, oil, eggs, water, salt, a teaspoon of baking soda, and the fennel seeds into the food processor.
Turn on and knead for about three minutes. Transfer to a bowl and work the consistent dough a little more with your hands.
Let it rest for thirty minutes. Then take a little dough at a time and stretch into rolls about 12 inches long to make the scaldatelli as indicated.
Bring water to a boil in a large pot and gently immerse the scaldatelli.
Remove with a wooden spoon to prevent them from sticking, and when they float to the surface, take them out with the slotted spoon and let them dry on a tray with a dish towel.
Finally, bake in a fan oven at 536°F for about forty-five minutes.
These are the artisanal homemade fragrant scaldatelli, imperfect as they do not all have the same size but still certainly good and recommended to try.
Homemade Fragrant Scaldatelli Original Apulian Recipe
The homemade fragrant scaldatelli are a traditional recipe handed down from ancient origins, now known and spread throughout Italy and Europe.
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