Sicilian homemade pasta: the recipe for a typical fragrant and tasty Italian dish
This type of Sicilian homemade pasta is a tasty and fragrant first course, typical of the Italian tradition. The protagonist of the recipe is a short pasta format, with a characteristic spiral shape, still prepared today by hand with great skill and speed by the Sicilian housewives. The dough, made with only water and semolina, is quickly rolled up on a knitting needle, so as to obtain a narrow and hollow in the center type of pasta, more or less long, perfect to accommodate the Sicilian version of the classic Ligurian pesto. A mix of intense and irresistible Mediterranean flavors, perfect to enhance this pasta and make any lunch absolutely unforgettable.
How to prepare the Sicilian homemade pasta
For the pasta: collect the flour in a bowl and pour the water 1, then start working the dough.
For the pasta: collect the flour in a bowl and pour the water 1, then start working the dough.
As soon as this has taken shape, transfer it to a work surface and continue to knead until you get a smooth and soft dough 2.
As soon as this has taken shape, transfer it to a work surface and continue to knead until you get a smooth and soft dough 2.
Detach pieces the size of a walnut from the dough and roll them out to form thin sausages 3.
Detach pieces the size of a walnut from the dough and roll them out to form thin sausages 3.
Remove pieces of about 6 cm in length 4.
Remove pieces of about 6 cm in length 4.
At this point, roll them diagonally on the stick, until you get the characteristic helical shape 5. Let the dough dry on a sieve or tea towel for at least 30 minutes.
At this point, roll them diagonally on the stick, until you get the characteristic helical shape 5. Let the dough dry on a sieve or tea towel for at least 30 minutes.
Meanwhile, prepare the pesto; wash the cherry tomatoes, cut the bottom crosswise and blanch them for a few minutes in boiling water 6.
Meanwhile, prepare the pesto; wash the cherry tomatoes, cut the bottom crosswise and blanch them for a few minutes in boiling water 6.
Drain the cherry tomatoes, let them cool and remove the skin with the help of a knife 7.
Drain the cherry tomatoes, let them cool and remove the skin with the help of a knife 7.
Collect the cherry tomatoes in a container and add the pecorino cheese, almonds, basil, garlic and a pinch of salt; pour the oil 8 and start blending until you get a creamy and homogeneous pesto.
Collect the cherry tomatoes in a container and add the pecorino cheese, almonds, basil, garlic and a pinch of salt; pour the oil 8 and start blending until you get a creamy and homogeneous pesto.
Boil the pasta in boiling salted water, then drain it al dente and season it with the pesto. Put it in the plate, sprinkle with a little pecorino cheese 9 and serve.
Boil the pasta in boiling salted water, then drain it al dente and season it with the pesto. Put it in the plate, sprinkle with a little pecorino cheese 9 and serve.
Preservation
Once prepared, the Sicilian pesto can be transferred to a glass jar, sprinkled with another drizzle of oil and preserved in the refrigerator for at least 4-5 days; alternatively, you can put it in paper cups (or in smaller jars) and freeze it in the freezer; in this way you will always have single portions of a good homemade pesto available. Just take it out of the freezer a few hours before use, boil the pasta and lunch will be ready in no time.
