Ferrazzuoli with Toasted Bread Crumbs

Try this delicious pasta dish:

Ferrazzuoli are a pasta specialty of Basilicata. The narrow iron rod around which they are rolled gave them their name.

Knead a pasta dough from salt, flour, olive oil and eggs. It should be smooth, shiny and slightly wet. Take rather a tiny bit less flour in the beginning. It is always easier to add a little more flour to a dough that is too wet than to add a little more liquid to a dough that is too dry. Leave the dough to rest under a wet dish for 30-45 min.

rest. Form the dough into a long, narrow, flat roll about 7-8 cm wide and a maximum thickness of 2-3 cm. Cut slices about 1 cm wide into small pieces and shape them on a baking board into small rolls, which you wrap around a thin iron rod 1 mm in diameter and roll out together from scratch. Strip the ferrazzuoli from the rod and set aside on a floured board until cooked. Be precise in these steps so that all the hollow pasta are about the same size, about 7 cm.

In a large saucepan, bring about 5 quarts of water to a boil. Add 1 1/2-2 tbsp. salt. Cook the pasta al dente, that is, so that it is soft but still has bite. Cooking time depends on the freshness of the pasta, and the thickness of the pasta dough. Dried-through ferrazzuoli take two to three times as long as very fresh.

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