Ingredients for the dough for 4:
150 gr ( 5 oz) tender wheat flour
50 gr ( 1 + 1/2 oz) semolina
100 gr ( 3 oz) of water previously boiled with 1 tbs turmeric
1 tbs chopped parsley
Prepare a “pasta” with the above ingredients.
The let it rest or about 40 minutes before stretching and cutting in rounds to line silicon moulds.
Put them in a pre-heated oven at 180° c ( 350 F) for 5-7 minutes, until crispy.
Ingredients for 4:
300 gr ( 10 oz) Anelli Siciliani Pasta
100 ml ( - 1/2 cup) dry white wine
50 gr ( 1 +1/2 oz) extra virgin olive oil
50 gr ( 1 +1/2 oz) pine nuts
30 gr ( 1 oz) raisins
The zest of one orange, grated
2 scallions, minced
1 garlic clove, minced
1 tbs minced parsley
1 tea spoon fennel seed
Flakes of hot chili pepper
Salt and pepper
Hot vegetal broth
Sun dried tomatoes preserved in olive oil for garnish
Boil the pasta in plenty boiling salted water and cook it half way ( this kind of pasta is taught and takes 15 to 20 minutes. It is possible to cook half-way and then cool down under the tab water. This operation can be done the day before. Keep the pasta in the fridge).
Scald the extra virgin olive oil and saute’ the scallions
Add the garlic and wait 30 seconds before adding the boiled pasta. Stir to taste.
Pour the wine and let it evaporate while stirring.
Add pine nuts, raisins, orange zest,
fennel seeds, parsley, hot chili pepper.
Continue the cooking adding ladles of hot broth.
Serve in the “cups” of pasta.
Garnish with strips of sundried tomatoes in olive oil.