PASTA fresca FATTA IN CASA.🍝 SENZA UOVA. 2 ricette da non perdere!

#pasta #homemade #freshpasta By now you know my passion for fresh pasta and regional traditions. Today I'm sharing two typical Sardinian pasta shapes that I adore: Spìzzulus and Lorighittas. Below I'll explain the origins of both types of pasta and leave you with a summary of the ingredients. 🙏Before I say goodbye, I ask you a great favor: help me share my videos. It's essential for me to spread the word about my channel. Just click the share button below the video, and you can also send it via WhatsApp to friends and family. It won't cost you anything, but for my channel, shares are essential, as are likes and comments. Thank you so much, and I look forward to hearing from you in the comments, as always! 👉The Spìzzulus recipe is typical of Orroli, a town in the province of Cagliari. They take their name from spizzulu (a word meaning pinch in Sardinian dialect) because the pasta rings are closed at the ends with a pinch. In the video, I also show you a little trick you can use when making pasta by hand in general, especially when using semolina: since semolina dough tends to be very tough, it can be helpful to use the two-rest method to help it relax, making it easier to handle. Spìzzulus can be made in the classic way, using water, or with red wine (in particular, the traditional recipe uses Cannonau wine), and it is precisely the latter version that I propose because it is truly aromatic and tasty! 🍷 Ingredients for about 600 g of pasta 400 g of re-milled semolina 180 g of Cannonau wine or other quality red wine 30 g of warm water 3 g of salt 👉for the dressing 350 g of mixed minced meat 1 egg yolk 20 g of parmesan cheese 25 g of breadcrumbs 2-3 basil leaves 1 pepper 350 g of tomato half an onion salt, pepper and extra virgin olive oil 👉Lorighittas are a type of pasta typical of Morgongiori, a small town in the Oristano area. The name comes from "loriga," which means ring, because each piece resembles a woven circle. Making this delicious pasta cord isn't difficult at all, as you can see in the video, Giulia even tried her hand at it and had a lot of fun! 🥣Ingredients for about 800 g of pasta 500 g re-milled semolina warm water 260 g a pinch of salt To season 600 g of pasta 1 leek 250 g of yellow cherry tomatoes 3 sausages half a glass of white wine 300g frozen porcini mushrooms (leave them at room temperature for 10-15 minutes, do not defrost them completely) 1 bay leaf, 1 sprig of rosemary 1 clove of garlic 1 fresh chili pepper 1 bunch of parsley extra virgin olive oil 🗺Enable subtitles in your language. On mobile, click "cc" in the top right corner of the video. On your computer, click "⚙️" in the video settings and enable translation! I'm also waiting for you on Facebook and Instagram 😉 🌐 FB   / incucinaconpaolina   📸 IG https://www.instagram.com/incucinacon... MY RECIPE BOOK📖 📌My recipe book is available in all Italian bookstores 👉You can also purchase it in digital stores and on Amazon by clicking here 👉👉 https://amz.run/7EHN I look forward to hearing your thoughts in the comments. I really hope my book finds its way into your kitchens, but above all into your hearts! CLICK HERE to watch the video 👉    • IL MIO LIBRO IN CUCINA CON PAOLINA!📖 Vi pr...