RomanItalian
Longarini with Tomato Sauce
by Gambero Rosso · 452K subscribers on YouTube
A traditional pasta from the Sabina region, Longarini are long, thick noodles made from semolina and water. Served with a simple 'sugo finto' (mock sauce) of tomato passata, celery, basil, and garlic. This is Nonna Luisa's family recipe.
- Difficulty
- medium
Ingredients
7 items- Extra Virgin Olive OilExtra virgin olive oil, preferably from Sabina
- CeleryCelery, ribs and leaves, finely chopped
- Garlic1 clove of garlic
- Basil LeavesA few fresh basil leaves
- Tomato PassataTomato passata (strained tomatoes)
- Fine SaltFine salt, used in both the sauce and the pasta dough
- 300 gDurum Wheat SemolinaDurum wheat semolina (also called semola rimacinata)
Method
- Prepare the sauce: In a large pan, heat a drizzle of olive oil. Add finely chopped celery (ribs and leaves), a garlic clove, and a few basil leaves. Sauté for a minute.
- Add the tomato passata and cook over medium heat for about 20 minutes. Season with salt to taste.
- For the pasta: On a work surface, pile 300 g of semolina (durum wheat semolina). Add a pinch of fine salt.
- Knead the semolina and salt vigorously until the dough is smooth and elastic. Cover and let rest.
- After resting, roll the dough into long, thin ropes about the thickness of a pencil. Cut into pieces about 20 cm long (or as desired).
- Bring a large pot of salted water to a boil. Cook the Longarini for about 4 minutes.
- Drain the pasta and toss it with the prepared tomato sauce. Serve immediately.
Gambero Rosso
Professional chefReviewer452K subscribers on YouTube155.8M total channel viewsIl canale YouTube di Gambero Rosso, la società leader in Italia e nel mondo nei settori del mangiare e del bere attraverso editoria, tv, eventi, formazione.
