Cicatelli is a traditional pasta from the southern regions of Italy where Nonna Giovanna (née Agostinelli) grew up. Her granddaughter and namesake, Giovanna, explains that she used to make the pasta by rolling it out thinly with a long wooden rolling pin on the kitchen table, but all the aunties now put it through their pasta machines for the first stage, as it is much quicker. However, you still have to cut and shape each pasta piece by hand after rolling it out.
INGREDIENTS/THE WHAT:
500g flour
2 eggs
100/150 ml warm water
METHOD/THE HOW:
- Sift your flour onto your work surface.
- Make a well in the middle.
- Add eggs and some water to the well.
- Slowly start mixing together, working with your hands.
- Keep adding water bit by bit and continue to knead until you have a smooth and soft dough. Take your time!
- Leave covered overnight or at least a couple of hours.
- When the dough has rested, work it through the pasta machine a couple of times with a dusting of flour in between. This will get it to the correct thickness of about 1cm.
- Cut the dough into strands about 1,5cm thick. 9. Cut each strand into strips of about 5cm each.
- Put your index, middle and ring fingers together and press them down on each piece of dough, rolling it towards you with a quick movement. This will create a scalloped and curved, long shell shape.
- If you don’t want to use the cicatelli immediately, it freezes well.
- Bring a large pot of salted water to the boil.
- Add fresh cicatelli, stir and allow to gently boil for about 7 – 10 minutes. (Depends on size and thickness).
- Strain pasta and add a butter and sage sauce or a simple Napoletana.
- Finish off the dish with a generous helping of Zandam Local Parmesan or grated Zandam Pecorino.
CREDITS:
Styling and photography by Jeanette Clark.
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