{"id":8844,"date":"2023-02-01T16:04:46","date_gmt":"2023-02-01T16:04:46","guid":{"rendered":"https:\/\/unochefpergaia.it\/?p=8844"},"modified":"2023-04-18T07:14:06","modified_gmt":"2023-04-18T07:14:06","slug":"pasta-fatta-in-casa-sagne-a-la-molenara-senza-glutine","status":"publish","type":"post","link":"https:\/\/unochefpergaia.it\/en\/pasta-fatta-in-casa-sagne-a-la-molenara-senza-glutine\/","title":{"rendered":"Homemade pasta: gluten-free Sagne a la molenara"},"content":{"rendered":"<p>Being born in the Emilia-Romagna region, <strong>homemade<\/strong> <strong>pasta<\/strong> means egg pasta and when the <a href=\"https:\/\/www.facebook.com\/cameracommerciorietiviterbo?__cft__%5b0%5d=AZWSfqWePYmshdojesCbUIAc1CsacTZZX7S82m16wceUvDRVS6cqm3jm_hO9rj804SByU4qh78meX_dbCLEX6BO3j-q3ddxUHun4MifjrSg3IT4GAUVIvBBaaw8H35TfGpG6VAJJLpDxd_680supMwPPN8-7PgtlYzrhpdxSerW7HDbEeC6CBSCVV1zKZk7VG28&amp;__tn__=-%5dK-R\">Rieti-Viterbo Chamber of Commerce<\/a> and the<a href=\"https:\/\/www.facebook.com\/aziendaspecialecentroitalia?__cft__%5b0%5d=AZWSfqWePYmshdojesCbUIAc1CsacTZZX7S82m16wceUvDRVS6cqm3jm_hO9rj804SByU4qh78meX_dbCLEX6BO3j-q3ddxUHun4MifjrSg3IT4GAUVIvBBaaw8H35TfGpG6VAJJLpDxd_680supMwPPN8-7PgtlYzrhpdxSerW7HDbEeC6CBSCVV1zKZk7VG28&amp;__tn__=-%5dK-R\">Special Agency of Central Italy<\/a> involved me for Facebook Live to cook <strong>typical local dishes<\/strong>, I expected to prepare the &#8216;usual pasta&#8217; and instead <strong>Sagne<\/strong> are something entirely different.<\/p>\n<p>In fact, this homemade dough is prepared <strong>like a bread or pizza dough<\/strong>, but <strong>without<\/strong> using <strong>yeast<\/strong>. All you need is flour and water and a few tricks to prepare these delicious, plump pappardelle pasta that &#8216;doesn&#8217;t overcook&#8217; because the first pasta thrown into the water &#8216;waits for the last one to be ready&#8217;, as the local experts connected from the <a href=\"https:\/\/www.facebook.com\/treporterieti?__cft__%5b0%5d=AZUBAlad9KJpxhQAbVvXziixaRqrI2sPzz28EGs1qst7hiZdpDpbl5udlrxN9Kf3hIAhmMpA9bThwrrLQQ_5s-bL1xHY0-hHxp5I8Nz4h9RlFFbC-mkpG7mtcDdQ8JEobhDRaiIE49EQX8oVdnrnzKmVUphrRZXLuB7UhLHus8ErvC5Ximyk2EnKLAZO8abB7ic&amp;__tn__=-%5dK-R\">Le tre porte <\/a>restaurant in Rieti tell us.<\/p>\n<p>The name &#8216;a la molenara&#8217; indicates the way they were eaten by the &#8216;miller&#8217;, i.e. the person who prepared the flour and then cooked this type of pasta. Even today, the municipality of Cittaducale in August hosts a festival dedicated to this delicious dish.<\/p>\n<p>The sauce is as in <strong>true Italian tradition<\/strong>, i.e. very simple, but prepared with extraordinary ingredients: a fragrant, flaming red tomato, the Pomodoro Ovalone Reatino P.A.T. (i.e. traditional Italian agri-food product) of the <a href=\"https:\/\/www.facebook.com\/Tenuta-San-Giovanni-1945085869144953\/?__cft__%5b0%5d=AZUvSG31-O0lm-dMcD-jwKVnyzG_onY5oL_AwaEx_Wug3LdoITnkL4Rp9YBc9Ws7mEvU5JoE_55WEAwwK7cH4WUTHbQRLvXiBttZQGKd3jM1hkEEIg6xS9GGJQA80DGFxmdCHrl4M92e91uIIb70k8ML&amp;__tn__=kK-R\">Tenuta San Giovanni<\/a> Farm of Gianfranco Gianni and <a href=\"https:\/\/www.facebook.com\/oliopetrucci?__cft__%5b0%5d=AZUvSG31-O0lm-dMcD-jwKVnyzG_onY5oL_AwaEx_Wug3LdoITnkL4Rp9YBc9Ws7mEvU5JoE_55WEAwwK7cH4WUTHbQRLvXiBttZQGKd3jM1hkEEIg6xS9GGJQA80DGFxmdCHrl4M92e91uIIb70k8ML&amp;__tn__=-%5dK-R\">Petrucci<\/a> Sabino PDO extra virgin olive oil.<\/p>\n<p>Garlic and chilli peppers are the lively touch to a dish that is quick to prepare and suitable for all seasons: try it!<\/p>\n<h1 style=\"text-align: center;\"><span style=\"color: #800000;\"><strong>Homemade pasta Sagne a la molenara<\/strong><\/span><\/h1>\n<h1 style=\"text-align: center;\"><span style=\"color: #800000;\"><strong><u>carbohydrates 33.4g per 100g<\/u><\/strong><\/span><\/h1>\n<h2><span style=\"color: #800000;\"><strong>Ingredients for the dough for 4-5 servings<\/strong><\/span><\/h2>\n<ul>\n<li>400g flour mix for bread, brand Nutrifree**<\/li>\n<li>water<\/li>\n<li>a pinch of salt<\/li>\n<li>rice flour* for dusting<\/li>\n<\/ul>\n<h2><span style=\"color: #800000;\"><strong>Ingredients for sauce<\/strong><\/span><\/h2>\n<ul>\n<li>500g Ovalone tomato sauce<\/li>\n<li>1 clove garlic<\/li>\n<li>marjoram<\/li>\n<li>Sabina PDO extra virgin olive oil<\/li>\n<li>chilli pepper<\/li>\n<li>grated Pecorino cheese for serving (not present in the original recipe)<\/li>\n<\/ul>\n<p>**Ingredients specific for celiacs<\/p>\n<p>*Ingredients whose labels must read \u201cgluten-free\u201d (or, in Italy, present on <a href=\"https:\/\/www.celiachia.it\/dieta-senza-glutine\/il-prontuario-degli-alimenti\/il-prontuario\/\">\u00a0Prontuario AIC<\/a>)<\/p>\n<h2><span style=\"color: #800000;\"><strong>Preparation<\/strong><\/span><\/h2>\n<ol>\n<li>Put the flour in a planetary mixer, add a pinch of salt and start mixing with the flat beater, adding lukewarm water until the dough is soft and similar to a pizza or bread dough.<\/li>\n<li>Place the mixture on a pastry board floured with rice flour, form it into a loaf and leave it to rest covered with a tea towel. From time to time, knead the dough again.<\/li>\n<li>Meanwhile, prepare the sauce. Brown a clove of garlic in extra virgin olive oil, then pour in the Ovalone tomato sauce. Let the sauce cook for about 20 minutes, adding a drop of water if necessary and season with marjoram, salt and chilli pepper to taste.<\/li>\n<li>Roll out the loaf to form a rectangle about 3-4mm thick. Cut 1-2cm wide strips by stretching them with your hands while laying them on the pastry board.<\/li>\n<\/ol>\n<p><a href=\"http:\/\/unochefpergaia.it\/wp-content\/uploads\/2023\/02\/IMG_3847.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-6851 aligncenter\" src=\"http:\/\/unochefpergaia.it\/wp-content\/uploads\/2023\/02\/IMG_3847.jpg\" alt=\"impasto delle sagne\" width=\"400\" height=\"533\" srcset=\"https:\/\/unochefpergaia.it\/wp-content\/uploads\/2023\/02\/IMG_3847.jpg 400w, https:\/\/unochefpergaia.it\/wp-content\/uploads\/2023\/02\/IMG_3847-150x200.jpg 150w\" sizes=\"auto, (max-width: 400px) 100vw, 400px\" \/><\/a> <a href=\"http:\/\/unochefpergaia.it\/wp-content\/uploads\/2023\/02\/IMG_3851.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-6852 aligncenter\" src=\"http:\/\/unochefpergaia.it\/wp-content\/uploads\/2023\/02\/IMG_3851.jpg\" alt=\"\" width=\"400\" height=\"533\" srcset=\"https:\/\/unochefpergaia.it\/wp-content\/uploads\/2023\/02\/IMG_3851.jpg 400w, https:\/\/unochefpergaia.it\/wp-content\/uploads\/2023\/02\/IMG_3851-150x200.jpg 150w\" sizes=\"auto, (max-width: 400px) 100vw, 400px\" \/><\/a><\/p>\n<ol start=\"5\">\n<li>Put a large pot of water on the stove, bring it to the boil, salt it, and then throw in the Sagne: this dough does not overcook, so you don&#8217;t have to worry too much about the cooking time! Drain them anyway when you like the texture and throw them into a large non-stick frying pan with the tomato sauce to flavour them well.<\/li>\n<li>Serve them possibly with grated Pecorino cheese, which, however, was not in the original recipe.<\/li>\n<\/ol>\n<p><a href=\"http:\/\/unochefpergaia.it\/wp-content\/uploads\/2023\/02\/IMG_3865-632x474.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-6854 aligncenter\" src=\"http:\/\/unochefpergaia.it\/wp-content\/uploads\/2023\/02\/IMG_3865-632x474.jpg\" alt=\"sagne a la molenara\" width=\"632\" height=\"474\" srcset=\"https:\/\/unochefpergaia.it\/wp-content\/uploads\/2023\/02\/IMG_3865-632x474.jpg 632w, https:\/\/unochefpergaia.it\/wp-content\/uploads\/2023\/02\/IMG_3865-267x200.jpg 267w, https:\/\/unochefpergaia.it\/wp-content\/uploads\/2023\/02\/IMG_3865.jpg 700w\" sizes=\"auto, (max-width: 632px) 100vw, 632px\" \/><\/a><\/p>\n<h3><span style=\"color: #800000;\"><strong>Version with gluten of homemade pasta Sagne alla molinara<\/strong><\/span><\/h3>\n<p>Replace the Molino Dallagiovanna fresh pasta flour mix with an equal amount of wheat flour, adjusting the amount of water needed for kneading.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Being born in the Emilia-Romagna region, homemade pasta means egg pasta and when the Rieti-Viterbo Chamber of Commerce and theSpecial Agency of Central Italy involved me for Facebook Live to cook typical local dishes, I expected to prepare the &#8216;usual pasta&#8217; and instead Sagne are something entirely different. In fact, this homemade dough is prepared [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":8346,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[1328],"tags":[2279,2361,1756,2528,2529,1802,1734,1619,1420,1603],"class_list":["post-8844","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-primi-piatti-en","tag-gluten-free-homemade-pasta","tag-gluten-free-pasta-with-carb-count","tag-homemade-pasta-en","tag-homemade-pasta-with-carb-count","tag-homemade-with-carb-count","tag-pasta-fatta-in-casa-en","tag-pasta-fresca-senza-glutine-en","tag-primi-piatti-senza-glutine-en","tag-ricette-semplici-en","tag-ricette-tipiche-en"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Homemade pasta: gluten-free Sagne a la molenara - Uno Chef 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