Tonnarelli pasta
Learn how to make this traditional Italian pasta called Tonnarelli. You will see how easy is to make homemade pasta by using this incredible chitarra pasta tool.
Servings: 4 people
Calories: 445kcal
Ingredients
- 300 gr Flour 00 or plain flour 10.58 oz
- 100 gr Semola rimacinata di grano duro flour 3.52 oz
- 226 gr Eggs or 4 large 8 oz
Instructions
Make the dough
- Add the two flours to a bowl (or onto a work surface) and combine them with a spoon. Create a well in the center using your hand and add the eggs. Whisk the eggs with a fork and start to merge the flour.
- Once you have a rough dough, tip it onto the work surface. Now knead the dough for 10 minutes using your palm. Once the dough is smooth, cover it and let it rest for 30 minutes.
Shape the Tonnarelli pasta
- Cut the dough into 4 parts. Roll each dough sheet into a rectangle of 3 mm thick using a rolling pin. Remember to dust the pasta sheet on both sides with some semola from time to time.
- Again, dust the dough sheet with the semola and place it on top of the chitarra tool. Roll over the pasta sheet with a rolling pin until the pasta is stretched. Now start to push it onto the wires, until the pasta is cut and has fallen through the strings.
- The dough will pass through but it may happen that it will cling in between the strings. In this case, simply run your fingers or a rounded knob of your rolling pin along the strings until they detach and fall into the tray underneath.
- Dust the tonnarelli with plenty of semola rimacinata so they will not stick to each other. Wrap the tonnarelli around your hand to create a nest. Place them on a surface dusted with semola rimacinata until need it.
Cook the Tonnarelli
- Cook them in a large pot with plenty of salted boiling water for 2 minutes. Immediately after the pasta is submerged in the water stir it, as well as at regular intervals throughout. This helps to prevent each piece from clumping together or sticking to the side and bottom of the pot.
Notes
How long do you cook fresh tonnarelli pasta?
As with any fresh pasta, the cooking time is very short. Usually, when the fresh pasta floats to the surface it means it is ready. As a general rule of thumb, cook the Tonnarelli for 2 minutes in plenty of boiling water.
Can I make the Tonnarelli dough with the stand mixer?
Yes, of course. Add the eggs and the 2 flours to the stand mixer and use the paddle attachment. Start the stand mixer at low-medium speed and let knead until a sort of rough ball is formed. Now, tip over the dough ball onto the work surface and knead the dough for 10 minutes.
What is the difference between tonnarelli and spaghetti?
Tonnarelli is thick with a rough texture and with square edge ends. Spaghetti, on the other hand, is thinner, smooth, and with rounded ends.
Can I use plain flour instead of 00?
Tonnarelli has an al dente texture given by the use of semola and 00 flours. However, if you can't find the semola rimacinata just use the 00 flours. Remember to swap the amount of semola rimacinata di grano duro with the 00 flour.
My chitarra pasta tool has two sides of strings, which should I use to make Tonnarelli?
If your chitarra tool has two sides, use the size with the narrower distance between the strings to make tonnarelli. Instead, use the side with the wider distance between the strings to make tagliatelle.
Why my chitarra pasta tool is not cutting the pasta sheet?
The cause is that the strings are too loose and you'll need to "tune" the chitarra tool. To tighten the strings, use a flat-head screwdriver and turn the large screws until the strings are tight again. Be careful not to turn them too much or you might break a string!
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