Stracci di pasta

made with burnt wheat flour with bitto cheese


Ingredients to serve 4:

For the pasta:
150 g burnt wheat flour(orĀ  buckwheat flour)
150 g white flout
200 g semolina from re-milled durum wheat
2 g fine salt


For the sauce:
200 ml fresh whole milk
80 g grated Bitto cheese
3 g cornflour diluted in cold water
3 g fine salt


To finish:
50 g steamed savoy cabbage
3 g fried sage
2 ml e.v. olive oil

For the pasta:
Mix all of the ingredients together, then cover with food wrap and place in the refrigerator for around 2 hours.
Roll out the pasta into a thin sheet and cut it into irregular shapes.
Cook the pasta in salted boiling water, then drain.


For the sauce:
Bring the milk to the boil, thicken with the diluted cornflour, remove from the heat and melt in the Bitto cheese. Add salt to taste.


To finish:
Place the pasta pieces in the bowl and add the cabbage and extra virgin olive oil. Serve the gratin sauce and the fried sage leaves to one side. Dip the pasta in the sauce before tasting.

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