Dita's Homemade Fusilli Calabrese
Captured by The Recipe Hunters in Italy
Warning: Once you taste homemade pasta, you will never go back again and all of the boxed pasta you have in your cupboard will never taste as good....again. That being said, Dita's homemade pasta recipe is simple, quick, and absolutely delicious. Serve with homemade marina sauce or butter and grated cheese.
Made with Love Note: The rolling of the pasta can seem difficult at first, but we promise if you give it a few attempts (or in my case 4 or 5), you will have an "aha" moment and the rest will be smooth sailing!
Ingredients for Fusilli Calabrese
2 cups (280 g) All Purpose Flour
approx. 1/2 cup Water
1/4 cup Olive Oil for rolling the pasta
Serves 4-6 people
Sift the flour into a large mixing bowl. Slowly add the water tablespoon by tablespoon, incorporating the water into the flour using your hands. The flour should turn from crumbly pieces into a homogenous dough. Add more water and flour until the water and flour are thoroughly mixed and the consistency is smooth and elastic. Made with Love Tip: Always start with less water than you think you need. Since every flour is different, you might need to add more or less flour than listed in the ingredients. You do not want your dough to be sticky, but not too dry, look at the pictures below to get an idea of the consistency. Remove the dough from the bowl and place it on a flat working surface. Knead the dough and as it hardens: rip it apart and push the pieces ontop of eachother. Knead the dough out until it is smooth and can easily be rolled into a ball (approx. 10-15 minutes). Place the ball of dough back into the mixing bowl, cover with a dishcloth and leave in a warm place to rise.
After letting the dough sit for an hour, roll out the dough into a cylinder and then at one end of the dough roll it out so that it is as thin as a pencil. From the thin end of the rolled dough, break off 5 pieces of dough (each about the size of a pinky) that are the length of pinky finger. Do NOT break off more than 5 pieces at a time or the dough will harden and you will not be able to roll it. Fill a small bowl with 1/4 cup of olive oil. Dap your finger in the oil and smear the reed or needle with the olive oil so that the dough will not stick to it. You will need to add more olive oil whenever you feel like the dough is sticking to the reed. Lather the reed with olive oil and wrap the small piece of dough around the reed about three times over.
Lightly roll out dough over reed in a circular fanning motion and as you roll pull the dough away from it's center stretching it apart. This is the trickiest part and will take a few times to get used to.
Made with Love Tip: You should not have to add olive oil to the reed after every piece of fusilli that you make. If your dough sticks to the reed every single time that you try to wrap it around the reed than your dough is too sticky and you need to knead it out again with more flour.
Keep rolling the dough outwards until there are no holes and it is stretched over the reed. Keep rolling outwards in a circular fanning motion until the dough is as long and thick as a pencil. Lightly grasp the dough at one end and gently pull the fusilli downwards off of the reed and into your other hand. Place the fusilli on a dishcloth to dry for an hour before adding to boiling, salted water to cook! Made with Love Tip: The homemade fusilli should only take a few minutes to cook and when it is ready it will rise to the surface of the boiling water. Take a first taste after 3 minutes to see if it's done. And don't forget to eat with love ;)