tagAlt.Grano Arso Fettuccini with Sun dried Tomatoes and Greens

Grano Arso Fettuccini with Sun-dried Tomatoes and Greens

Full-flavored traditional Pugliese wheat pasta paired with luscious, silky Sun-dried Tomatoes is every adventurous pasta lovers' dream.

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Grano Arso is a wonderful ancient Italian grain that enjoys massive popularity in the south, particularly in Puglia.  Go a little further north of Rome, and the dish transforms into an exotic and unusual pasta specialty - far from the typically prepared pasta with classic durum wheat.  

Grano Arso is nothing more than a toasted durum wheat, enhancing flavor, and changing the color of your final dish.  But it's a most glorious pasta production, and one well-worth investigating further.  So, we bring you this speciality pasta recipe, with full-bodied, chewy Grano Arso Orecchiette.  Taste buds, get ready.

We love the originality of flavor and sauce pairings, highlighting another Pugliese treat, Broccolini, in this tailor-made recipe.  We strongly recommend checking out your local sources for Grano Arso to guarantee a true authentic eating experience.  If you can't locate Grano Arso pasta in your specialty shops, check online for Italian delicacies vendors and see what you can find.  Just when you thought the world of dried pasta couldn't surprise you and your savvy diners, Italian cuisine pulls up strong here.

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75 total time (min)

10 cooking time (min.)


13 ingredients


484 kCal


4 steps to complete the preparation

Ingredients

for 4 servings

Grano Arso Fresh Pasta dough

  • All-purpose flour 200 grams
  • Semola flour 50 grams
  • Grano Arso flour 50 grams
  • Egg 3
  • Salt 1 pinch

Pugliese Broccoli Rabe Fettuccini dressing

  • Garlic Cloves 2
  • Broccoli rabe 1
  • Sun-dried tomatoes 12
  • Ricotta cheese (Sheep's Milk) as needed
  • Extra-virgin olive oil as needed
  • Salt as needed
  • Black Pepper as needed
  • Red Chili Flakes as needed

Perfect Match

more pairings...

Filippo Bartolotta

Filippo Bartolotta

Coevo - IGT Toscana Wine - Cecchi
0.75l

Coevo is memory of tradition, a reference for the present and (above all) for the future.

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Preparation

for 4 servings

Step

1

Of 4

Prepare the Grano Arso fresh pasta dough

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.

Step

2

Of 4

Cut the pasta dough into fettuccini

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).

Step

3

Of 4

Cook the broccoli rabe and prepare dressing

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.

Step

4

Of 4

Cook the fettuccini and finish dish

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.

Perfect Match

more pairings...

Filippo Bartolotta

Filippo Bartolotta

Coevo - IGT Toscana Wine - Cecchi
0.75l

Coevo is memory of tradition, a reference for the present and (above all) for the future.

View product

Pairing

Coevo - IGT Toscana Wine - Cecchi
0.75l

Coevo is memory of tradition, a reference for the present and (above all) for the future.

View product
Villa Gemma - Cerasuolo d’Abruzzo DOC Superior Wine - Masciarelli
0.75l

A young, lively, fragrant and crunchy rosé

View product
Guidalberto - Tuscany IGT Wine - Tenuta San Guido
0.75l

Young and of great harmony, this wine allows a vast audience to appreciate the quality of Tenuta San Guido

View product
Coevo - IGT Toscana Wine - Cecchi
0.75l

Coevo is memory of tradition, a reference for the present and (above all) for the future.

View product
Villa Gemma - Cerasuolo d’Abruzzo DOC Superior Wine - Masciarelli
0.75l

A young, lively, fragrant and crunchy rosé

View product
Guidalberto - Tuscany IGT Wine - Tenuta San Guido
0.75l

Young and of great harmony, this wine allows a vast audience to appreciate the quality of Tenuta San Guido

View product

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