As promised, here we are talking again about the cooking school ‘Fabrica del Gusto’ in Fabriano, and above all, about the special recipe we cooked and ate together with all other friends at the end of the class. That was so much fun! The “pincinelle”, a traditional pasta of Fabriano and of course…of Le Marche region!
When our grandmothers and great-grandmas made bread, usually once a week, they used to keep a part of the dough to prepare the ‘pincinelle’. It was considered a ‘poor’ pasta, since it was made without eggs and inexpesive ingredients.
However, we assure you that ‘pincinelle’ pasta is really delicious! Ready?
Ingredients for 4 people:
300 grams of bleached flour
100 grams of stone-ground whole wheat flour
150 grams of yeast
A pinch of salt
Water as much as needed