Grano Arso Fettuccini with Sun-dried Tomatoes and Greens

Blend three flours together, and sift thoroughly.

Pour the sifted flour on working surface and make a fountain shape by poking a hole in the middle of the mound. Slowly add eggs into middle of mound, 1 at a time to avoid spilling eggs into flour mound.  Add dash of salt. Using your fingertips, mix flour into eggs in the center.  Knead dough until you reach smooth and elastic consistency.   Shape dough into a ball, and cover with plastic wrap.  Allow to rest for about 20 minutes. 

A note regarding Grano Arso flour:  this flour is also called “burnt” wheat flour thanks to its peculiar smoky flavor, and is a typical specialty of Puglia, from the Daunia area.

Roll dough out into 3-4 smaller balls, set aside ones you're not working with and cover with plastic wrap to avoid dough drying out.

Working with small quantity at a time, roll out on floured surface to reach a thickness of 2-3mm (or use the pasta machine instead). Fold each sheet several times over itself (dusting each fold with flour so it doesn’t stick) and cut with a sharp knife into strips about 0,3 cm wide. Unroll each strip into fettuccine.

Set aside on a tray sprinkled with semolina (or rice flour).

Bring large pot of salted water to a boil.  Cook broccoli rabe (cime di rapa) for a few minutes until tender but still bright greeen. Drain greens.   Drain sun-dried tomatoes again, chop into coarse pieces and set aside.

While broccoli rabe is cooking, crush garlic cloves with back of your knife and put in large pan with oil. Infuse on a low flame, then add chili and the well-drained greens.

Sauté for one minute, then add chopped dried tomatoes.

In same pot of water where broccoli rabe were cooking, bring back to boil and add fettuccini.

Cook for few minutes, according to pasta thickness.

Drain pasta and toss into pan with vegetables. Serve immediately with a sprinkle of grated salted Ricotta on top.