One of the great classics of the Italian culinary tradition is homemade pasta home. Main dish of the Mediterranean diet and Sunday lunches, moment when the family gathered at home around the table for share and savor the pleasure of being together.
When there was more time to dedicate to cooking, pasta often came prepared with flour and water, rolled into nice thick spaghetti (picio) or half spaghetti and let it dry. For pasta, in the past, in the regions in central and northern Italy, wheat flour was mainly used soft, due to the fact that the durum wheat variety does not tolerate climates rigid.
Over the last fifty years, thanks to various improvements of this last variety, it was possible to switch to using exclusively the durum wheat.
The reason is to be found in the fact that this type of wheat has an index lower blood sugar and a higher amount of protein than the tender counterpart. It also has shorter drying times.
So, in this recipe, which makes use of Silvio’s culinary ideas Courtiers, we offer you a homemade durum wheat pasta. The dish is enriched by PDO Chianti Classico oil which enhances its flavour tying it to those of wild herbs and breadcrumbs toasted.
Cook the pasta and separately prepare pieces of toasted, beaten bread of wild herbs from the fields and heat everything in the pan with plenty PDO Chianti Classico oil.
The final flavor of the dish remains linked to the simplest products and daily, which makes PDO Chianti Classico oil an ingredient essential to enhance them and obtain a satisfying and tasty dish.