Today I want to present to you the recipe for Sicilian mafalde, buns made from durum wheat flour, with a crispy crust, but soft inside, perfect for stuffing because they don’t have much crumb. As a Sicilian, I can assure you that it’s a delicious bun, especially if stuffed with mortadella. But being bread, it can obviously be eaten with anything. I have tried making it at home several times, but I never achieved the result I hoped for until this time where I am truly satisfied with the outcome, which is why I decided to publish it and share it with you in the following recipe.
- Difficulty: Easy
- Cost: Economical
- Rest time: 8 Hours
- Preparation time: 15 Minutes
- Portions: 10
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 7 oz durum wheat flour
- 2/3 cup lukewarm water
- 1/2 oz fresh brewer's yeast
- 1 tsp sugar
- 18 oz durum wheat flour
- 1/3 oz fresh brewer's yeast
- 1 1/4 cups water
- 2 1/2 tsp salt
- 2 tbsp olive oil
- as needed sesame seeds
Steps
Start preparing your Sicilian mafalde by making the biga. In the mixer bowl, pour water, sugar, and yeast, mix until everything is completely dissolved. Now add the flour and mix with a spatula until you have a smooth mixture. Then cover with a cloth and let it rise for a couple of hours.
After this time, add the other ingredients to the biga, starting with the yeast and flour and alternating them with the oil and water. Knead well with the dough hook until all the liquid has been absorbed, then add the salt until you have a smooth dough.
At this point, let it rise until doubled in size.
Now weigh the dough and divide it into 100 g (3 1/2 oz) pieces each.
Shape each piece into a 20-inch rope, then form 2 inverted S shapes with the rope and place the end of the rope on the dough as you see in the picture above. Brush with water and cover with plenty of sesame seeds.
Place all the Sicilian mafalde on a baking sheet covered with parchment paper and let them rise for another hour.
At this point, bake in a preheated oven at 430°F for about 15 minutes, then lower the temperature to 390°F and complete the baking, it will take another 15-20 minutes at most. At this point, your Sicilian mafalde are ready to be enjoyed. Bon appétit.
I love baking bread, which is why you’ll find many RECIPES HERE.
Saby recommends…
As soon as it’s out of the oven, I recommend cutting your mafalda in half and seasoning it with extra virgin olive oil, salt, pepper, and oregano… and see what you’re eating (as we say in Sicily 😉 )
