Chiusoni Fresh Pasta with White Sausage Ragù
Chiusoni Fresh Pasta with White Sausage Ragù.
For 6 Person(s)
For the pasta:
- 2 1/4 cups semolina rimacinata
- About 2/3 cup tepid water
For the sauce:
- 1 pound hot or sweet Italian sausage, casings removed
- 3 tablespoons extra virgin olive oil
- 2 leaks, thinly sliced
- 2 medium carrots, cut into a 1/4 inch dice
- 3 celery stalks cut into a 1/4 inch dice
- 3 cloves garlic, sliced
- 1 1/2 teaspoons salt
- 1 cup dry white wine, such as Pinot Grigio
- 2 cups water, chicken or vegetable broth
- 3 rosemary sprigs
- 3 thyme sprigs
- 1/2 cup grated Parmigiano Reggiano cheese
- Get the products needed for this recipe HERE
- To make the pasta:
- Pour the semolina onto a clean work surface and make a well in the center. Add the water little by little, a few tablespoons at a time. Begin to mix with your fingers, catching any water that tries to escape from the sides.
- Keep adding the water while trying to form a uniform ball of dough.
- The dough will be crumbly at first but will begin to come together after 5-7 minutes of kneading.
- Once you have obtained a uniform ball of dough and the dough no longer sticks to your hands, keep kneading with the heels of your hands for an additional 7-10 minutes, until the dough is smooth and soft but firm enough to hold an indentation. The end result should feel somewhat like playdo- damp to the touch but not sticky. If the dough feels too wet, dust it and your work surface with extra semolina. If the dough feels too dry, add a teaspoon of water at a time and knead it through.
- To roll out the dough by hand cut the dough into 10 pieces and roll one piece at a time into a 1/2 inch thick rope. While rolling keep your fingers together and spread them apart to lengthen the rope.
- Cut off 1/4 inch pieces from the rope. With a serrated knife like the Nonna Knife and using your thumb, roll each piece on the back of a cheese grater.
- Lay the pasta out on a clean tablecloth or screen. Make sure none of the Chiusoni are touching one another or they will stick.
- You may cook the pasta immediately or dry it overnight and transfer it to plastic bags. It will keep well in the refrigerator for about 1 week.
- To make the sauce:
- Put a large sauté pan over a medium-high flame and heat the oil.
- Add the sausage and sauté while breaking it up with a wooden spoon until it’s nicely browned, about 7-10 minutes.
- Add the leaks, carrots, celery and garlic and salt. Sauté until soft. About 5-7 minutes.
- Add in the white wine and cook until the alcohol has evaporated. About 1-2 minutes.
- Add in the water or broth and the rosemary and thyme. Bring to a boil. Lower the flame to medium and cook for 15-20 minutes.
- Drop your pasta into generously salted boiling water. Cook until Al dente. (The fresh pasta is al dente when it starts to float to the surface)
- Toss the pasta in the sauce over high heat for 1-2 minutes.
- Remove from heat and sprinkle the cheese over the pasta. Allowing the residual heat of the pan to melt it in as you toss it together.
- Serve with an extra sprinkle of grated cheese.