Mario Batali’s Freganacce

April 15, 2010 § Leave a comment

I love Mario Batali. I love his recipe for Freganacce too. I have been making this for several years now, and have changed a few things to go with what I usually have in my pantry. If  you want to see the original recipe, click here to visit Mario’s page. But don’t forget to come back!

Our Ingredients:

2 cups all purpose flour
1/4 tsp. salt plus more to taste
4 T. olive oil
8 ribs celery, finely chopped
2 medium onions, finely chopped
1 lb. hot or sweet sausage, cooked, and drained (i prefer hot)
1 14.5 oz can diced tomatoes
pinch of red chili flakes
black pepper, to taste
pecorino romano cheese, for grating

Place the flour in the center of a clean work surface and make a well in the center. Add 2/3 cups water and a 1/4 tsp. of salt. Blend the water into the flour  and knead to form a firm dough. Let rest covered for 30 minutes.
You might need to add a touch more water. You want the dough to be the consistancy of “play dough,” not a hard clump of cement.

Freganacce dough

Freganacce dough

dough masquerading as a cauliflower?

Meanwhile, in a large saute pan, heat the olive oil over medium high heat.. Add the celery and onion, and cook until browned.

Freganacce

Freganacce

Add the tomatoes with the juice, cooked sausage, chili flakes, salt and pepper to taste. Turn heat down to a simmer and cook for about 30 minutes, stirring occasionally.

Bring 6 quarts of water to a boil and add salt to your liking.
Back to the pasta!
Roll the rested dough out to the second thinnest setting on a pasta rolling machine, and cut the sheet into irregular shapes about 3/4 of an inch in length. (No pasta machine? You can roll it out by hand, no problem.)

Freganacce dough

Freganacce noodles

Cook the pasta in the boiling water until it floats to the surface; drain.

Toss the pasta with the hot sauce for one minute to coat.
Grate your pecorino romano cheese over the top, and serve.Freganacce

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