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?
Whole-wheat pincinelle with artichokes and bacon…and, of course, the classic sprinkle of Parmesan cheese!
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
Mix all the ingredients together and add water as much as needed and obtain a consistent dough.
Take small pieces of dough and roll them on the cutting board until you get some thin ‘wires’ of pasta.
Cut each of them at an approximate lenght of 5-6 cm, using a knife or rubbing your hands.
Cook in boiling salted water for a few minutes…
…then drain and mix with seasonal ingredients.
We chose artichokes and local bacon!