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Tonnarelli: fresh pasta recipe with only 2 ingredients
Tonnarelli are a type of fresh egg pasta widespread in Roman cuisine very similar to the famous spaghetti alla chitarra of Abruzzo origin. They are a porous pasta shape therefore ideal for collecting the sauce with which it is seasoned. The Tonnarelli will be very tasty seasoned with the classic cheese and pepper sauce, with a meat or fish sauce; try to experiment and flavor them with Meatballs In Tomato Sauce giving it more substance in this way and managing to offer it as a single dish. Then take the necessary ingredients and start kneading with us!
Ingredients for 4 people
- Medium eggs: 3
- 00 flour: 300 g
- Salt up: to taste
- Preparation: 1 hour
- Cooking: 2 minutes
- Total: 1 hour, 2 minutes
- Calories: 183Kcal / 100g
1
Take the flour and distribute it on a pastry board or on a steel surface. Shell the eggs and place them in the center of the latter together with a pinch of fine salt.
2
Beat the eggs with the help of a fork and gradually incorporate the flour into them.
3
When the mixture has thickened, proceed to knead by hand. Work the ingredients for about 10 minutes until a smooth and homogeneous piece of fresh pasta is obtained. At this point, wrap it in cling film and let it rest at room temperature for about 30 minutes.
4
After this time, take ¼ of the dough and roll it out with the pasta machine or with a rolling pin until you get a thickness of about 5 millimeters.
5
Using the pasta cutter in the spaghetti alla chitarra format of the fresh pasta machine, create the tonnarelli.
6
Place the tonnarelli created on a lightly floured work surface. Once the dough is finished, cover with a cotton or linen cloth until ready to cook to prevent it from drying out.
Accessories
- Fork
- Transparent film
- Rolling pin
- Fresh pasta machine
- Cotton cloth
- We suggest you season your Tonnarelli with a sauce created with browned pancetta mixed with sausage, sprinkled with a little pecorino cheese and garnished with chopped walnuts.
- Be careful to keep fresh pasta covered with a cotton cloth to prevent it from drying out before cooking.
- How about lingering in this region and savoring another typical first course of Roman cuisine? Try the Gricia pasta to taste the goodness of the browned bacon and the famous Roman pecorino.
The Tonnarelli can be stored in the refrigerator, inside an airtight container, for a maximum of 2/3 days.
History
Tonnarelli are a type of fresh pasta typical of Lazio and mainly used in the preparation of cheese and pepper. It is a type of pasta with a square section, a shape that is given to it thanks to the use of the tool on which they are prepared: it is called ‘guitar’ because it is very reminiscent of the musical instrument being formed by strings stretched on a loom.
The necessary ingredients are durum wheat semolina, egg and a pinch of salt.
Ingredients for 4 people
- Medium eggs: 3
- 00 flour: 300 g
- Salt up: to taste
- Preparation: 1 hour
- Cooking: 2 minutes
- Total: 1 hour, 2 minutes
- Calories: 183Kcal / 100g
Keep reading here: Tonnarelli: fresh pasta recipe with only 2 ingredients
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