Snipped Noodles
Four ingredients and a pair of scissors - hand-snipped pasta with organic little chewy almond-shaped curls that catch sauce like they were born for it.
Serves: 4
Prep time: 15 minutes, plus 20 minutes resting
Cook time: 5 minutes
INGREDIENTS
2 cups (300g) tipo 00 flour
1 teaspoon fine salt
2/3 cup (170ml) warm water
3 tablespoons extra virgin olive oil
semolina, for dusting
METHOD
To make the pasta dough, place the flour and salt in the bowl of a stand mixer fitted with the dough hook and set the speed to low. Add the water and oil in a steady stream until a ball forms, around 1-2 minutes. Increase to medium speed for 4-5 minutes, or until the dough is soft and elastic. Wrap in plastic wrap and rest for 20 minutes (pasta is lucky with the amount of enforced resting it goes through!).
This is the fun/precarious bit. Holding the rested ball over a semolina-dusted surface, begin snipping small slivers off the ball. You will gain momentum. Just remember to adjust your fingers away from the snipping zone as you do. Little eye shapes will fall to the bench and they will have an organic rib or curl along their edge, which makes for the perfect sauce boat when eating.
Bring a big pot of salted water to a rapid boil and add the pasta. Use a slotted spoon to scoop the pasta from the boiling water when they float (2 minutes).
HINTS
You can freeze these - just chuck them on a tray in a single layer then bag up when solid for a later day.
Dust the scissors with semolina too if the dough starts clinging - clean snips make better curls.
They float when they're done, so trust the float - then toss them straight through butter and parmesan or whatever pantry sauce is going.
NUTRITION (per recipe total, serves 4 - guide only):
Energy: approximately 6300kJ (1505 calories)
Protein: 33g
Fat: 42g
Saturated fat: 6g
Carbohydrates: 230g
Sugars: 1g
Fibre: 8g
Sodium: 2400mg
Note: pasta only - excludes any sauce for serving.
This nutrition information is a guide only and may vary depending on brands, exact quantities, and ingredient substitutions used.