A typical Abruzzo fresh pasta, little known outside the region: let's talk about the tacconelle. Let's prepare them together!
In some areas they call them tacconelle, in other "Sagne in pieces". It's about a fresh pasta of the peasant tradition Abruzzodifficult to find outside the region. They remotely resemble ai maltagliati, with their rhombus or square shape and their raw puff pastry, and are seasoned in a very simple way. Let's find out how to prepare the tacconelle at home.
The recipe for tacconelle
Ingredients
250 g of durum wheat flour, 250 g of soft wheat flour, half a glass of water, a pinch of salt.
Method
Pour the flour on a pastry board. Then add a pinch of salt and slowly the half glass of water, which must be slightly warm or at room temperature.
Start kneading by hand trying to form a ball. Then cover it with plastic wrap and let it rest for about 30 minutes. Then arm yourself with a rolling pin or a machine to roll out the dough. Pull the dough until it reaches a thickness of about 2-3 millimeters. Prepare several sheets on the cutting board and then proceed to create the square or rhombus tacconelle, with the help of a knife. Choose the size you prefer: if they go dry, you can cut them to a larger size, around 4 centimeters per side, otherwise opt for a smaller cut, about 2 centimeters, to add them to chickpea or bean soups.
The traditional recipe includes only these few ingredients, but you can make the tacconelle more substantial with the aadd an egg to the dough, which you will put in the center of the flour fountain, beat with a fork, and then mix with the rest of the dough.
Then boil the pasta in boiling salted water if you season it with a sauce, or cook it directly in the soup. Find out in the gallery how to best dress the tacconelle.
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