This Farfalle Pasta Recipe is made from my master Semolina Pasta Recipe. I can’t wait to share each variation with you, such as Orecchiette Pasta Recipe, Malloreddus Pasta Recipe (Gnocchetti Sardi), Cavatelli Pasta Recipe, Busiate Pasta Recipe, Olive Leaf Pasta Recipe (Foglie d’Ulivo), Rigatoni Pasta Recipe, and Penne Pasta Recipe. 

Table of Contents

• What is Farfalle Pasta?
• Tools You Need for Farfalle Pasta
• Key Ingredients and Why
• How to Make Farfalle Pasta
• Can I Make Farfalle Pasta in Advance?
• How to Dry Fresh Pasta Correctly at Home
• How to Store Farfalle Pasta
• FAQs
• Gemma’s Pro Chef Tips
• Italian Dessert Recipes

What is Farfalle Pasta?

• Farfalle is a butterfly or bowtie-shaped pasta with fluted edges. Farfalle is Italian for butterflies.
• Farfalle might have a fun and trendy look, but it’s actually one of the oldest pasta shapes! It originated in Lombardy and Emilia-Regina in Northern Italy in the 1600s. According to legend, housewives shaped farfalle from dough leftover from making filled pasta.
• This pasta is often served with seafood: try it with oil, garlic, arugula, and small calamari.

Tools You Need for Farfalle Pasta

• Food processor or bowl
• Measuring cups and measuring spoons
• Pasta maker (optional)
• Pizza cutter
• Fluted pastry cutter
• Baking tray

Key Ingredients and Why

• Semolina flour
  • Semolina flour is made from hard durum wheat, the species of wheat used to make pasta.
  • This high gluten, high protein (13%) content gives semolina flour more durability and elasticity. That helps the pasta keep its shape while cooking and gives your pasta that wonderful al dente texture.
  • It has a coarse, grainy texture, and is pale yellow in color from the carotenoids, the natural pigment found in durum wheat as well as in carrots and sweet potatoes.

How to Make Farfalle Pasta

• Make the dough from my 2-Ingredient Semolina Pasta Recipe.
• To shape the Farfalle Pasta:
  • Divide the dough into quarters and work with one section at a time. Cover the rest of the dough so it doesn’t dry out.
  • Working with one section at a time, pass through a pasta maker to #6, or the second from the thinnest setting. If you don’t have a pasta maker, roll out the dough as thin as you can.
  • With a pizza cutter, cut the dough lengthwise into 1 1/2 inch (4 cm) strips.
  • Use a fluted pastry wheel to cut the strip into 2-inch (5 cm) rectangles.

• • Pick up a rectangular piece of dough, and hold it by the long sides between your thumb and index finger. Pinch the center together, then fold the outer edges in the opposite direction to create an accordion fold in the center.

• Air-dry the pasta completely for 12-24 hours, to ensure the pasta keeps its shape while cooking.
• Cook your pasta in salt water (for flavor and to prevent it from sticking) in a large pot for 6 to 10 minutes. Drain and serve.

Can I Make Farfalle Pasta in Advance?

After the farfalle is completely air-dried, store at room temperature in an airtight container for eight weeks.

How to Dry Fresh Pasta Correctly at Home

• Dry homemade pasta correctly and thoroughly before storing it away. This is a very important step: if not done correctly the stored pasta will go moldy.
• Because it will be held at room temperature and not in the fridge, removing all the moisture is critical to ensuring the safety and longevity of your pasta.
• Start by tossing the farfalle with a small amount of semolina to keep the dough from sticking.
• Next, lay the pasta in a single layer on a baking sheet. You will need to let your pasta completely air-dry.
• This can take anywhere from 12 to 24 hours or longer, depending on the temperature and humidity of your kitchen.
• In hot countries, this step can be faster by putting the pasta in the sun, which is what I do.

How to Store Farfalle Pasta

• Store leftover cooked farfalle in the refrigerator for up to three days. Drizzle a little olive oil on the pasta to keep it from sticking.
• Or dry the dough in a single layer on the baking tray for several hours before transferring to an airtight container to be stored at room temperature for up to 8 weeks.
• Alternatively, freeze raw fresh semolina pasta for up to eight weeks.

FAQs

• Can I make this pasta without a pasta maker?

Yes, you can. Roll the pasta sheets by hand if you don’t have a pasta maker but be sure to roll the dough as thin as you possibly can.

• Can I cook the pasta without drying it first?

  You must dry pasta so it keeps its shape while cooking. Additionally, it might be sticky if you try to boil it without drying it first.

• Can I use my food dehydrator to dry my farfalle?

  Homemade farfalle pasta is generally air-dried, however, you should be able to dry pasta in a single layer in an oven or dehydrator at 135°F for about four hours, checking it at two hours to test it. The timing depends on the thickness of the pasta.

• How will I know if my farfalle is properly cooked?

Cook the pasta until plump and expanded, and the center no longer looks chalky or raw.

• What are the most popular farfalle dishes?

  • Farfalle with Pesto: Richly-flavored, gorgeously green sauce clings beautifully to farfalle.
  • Pasta Freda (Cold Pasta Salad): In Italy, farfalle is often tossed with cheery tomato, mozzarella, olives, and basil.
  • Farfalle with Aurora Sauce: This creamy tomato sauce is named Aurora because of its rosy, sunrise hue.
  • Farfalle with Peas and Parmesan: Kids love this straightforward and tasty presentation.
  • Farfalle with Salmon and Cream Sauce: This simple but elegant blend of salmon, cream, onion, and white wine is one of the most popular Italian farfalle dishes.
  • Vegetable Primavera: Use your favorite veggies: asparagus, zucchni, tomato, and yellow squash are all great choices.
  • Farfalle Bolognase: The famous rich meal sauce is from Bologna in Emilia-Regina, just like farfalle.
  • Farfalle with Shrimp: Seafood is a favorite match for farfalle.
  • Farfalle Alfredo: Add chicken and veggies to this indulgent, velvety sauce.

Gemma’s Pro Chef Tips

• Make the dough from my 2-Ingredient Semolina Pasta Recipe.
• This dough dries out quite easily so be sure to always keep the dough covered in an airtight container (or in plastic wrap) when you are not working with it.
• You can roll the pasta sheets by hand if you don’t have a pasta maker but be sure to roll the dough as thin as you possibly can.
• This pasta must dry completely before cooking for it to retain its shape.
• Even if thoroughly dried, this pasta must be stored in the refrigerator and cooked within two days.
• Store-bought fresh pasta often cooks in a few minutes but this heartier handmade version can take longer. Be sure to cook thoroughly!
• Pair this pasta with Roasted Garlic and Herb Compound Butter, Blue Cheese Compound Butter, or Sun-Dried Tomato Compound Butter, you’ll be grand!

Italian Dessert Recipes

• Italian Pignoli Cookies
• Italian Ricotta Cake with Plums
• The Best Tiramisu Recipe (100% from Scratch)
• Gelato di Riso (Rice Gelato from Florence)
• The Easiest Homemade Gelato Recipe (No Machine, 3 Flavors!)

Print

Farfalle Pasta Recipe (How to Make Farfalle Pasta)

Craft divine Farfalle pasta with this easy recipe to elevate various dishes with unforgettable time-honored elegance and exquisite flavors.

Prep Time 45 minutes minutes

Cook Time 10 minutes minutes

Total Time 55 minutes minutes

Servings 4 servings

Author Gemma Stafford

Ingredients

• 1 recipe 2 ingredient Homemade Pasta Dough

Instructions

• Divide your 2 ingredient Homemade Pasta dough into quarters and work with one portion at a time, leaving the rest covered to keep it from drying out.
• Working with one piece at a time, roll through a pasta roller to #6 or the second from the thinnest setting.
• Using a pizza cutter, cut the dough into 1½ inch (4cm) wide lengthwise strips.
• Using a fluted pastry cutter, cut each strip into 2 inch (5 cm) long rectangles.
• Holding a rectangle by the straight edges, pinch the center together, then fold the outer edges in the opposite direction to create an accordion fold in the center. The shape should look like a bowtie with zigzag ends from the fluted cutter.
• Give the center fold a firm pinch to keep it together, then transfer to a baking tray dusted with semolina to dry while you shape the remaining dough.
• Allow the dough to dry in a single layer on the baking tray for several hours to dry before cooking or transferring to an airtight container to be stored at room temperature for up to 8 weeks. (See my note above on ‘How to Dry Pasta Correctly at Home’)
• When ready to cook, bring a pot of salted water to a rolling boil. Add the pasta and cook until tender and fully cooked through, about 6-10 minutes. Cook time depends on thickness and shape so check for doneness before removing from the pot.

The post Farfalle Pasta Recipe (How to Make Farfalle Pasta) appeared first on Gemma’s Bigger Bolder Baking.

This Penne Pasta Recipe is made from my master Semolina Pasta Recipe. I can’t wait to share each variation with you, such as Orecchiette Pasta Recipe, Malloreddus Pasta Recipe (Gnocchetti Sardi), Cavatelli Pasta Recipe, Busiate Pasta Recipe, Olive Leaf Pasta Recipe (Foglie d’Ulivo), and Rigatoni Pasta Recipe.

Table of Contents

• What is Penne Pasta?
• Tools You Need for Penne Pasta
• Key Ingredients and Why
• How to Make Penne Pasta
• Can I Make Penne Pasta in Advance?
• How to Dry Fresh Pasta Correctly at Home
• How to Store Penne Pasta
• FAQs
• Gemma’s Pro Chef Tips
• More Italian Favorite Recipes

What is Penne Pasta?

• Penne, an eggless tubular-shaped pasta, was invented in Liguria in Northern Italy in the 1800s.
• The name “penne” means pen or quill in Italian, because it’s cut diagonally on the ends and resembles an old-fashioned writing quill that was dipped in ink.
• The dough is either extruded—pressed through a bronze dough—or shaped by hand as we do here.
• Thick sauces and Parmesan cheese cling beautifully to ridged penne, while smooth penne is typically used in soups or brothy sauces.

Tools You Need for Penne Pasta

• Food processor or bowl
• Measuring cups and measuring spoons
• Pasta maker (optional)
• Gnocchi board
• Wooden dowel (1/2-inch)
• Baking tray

Key Ingredients and Why

• Semolina flour
  • Semolina flour is made from hard durum wheat, the species of wheat used to make pasta.
  • This high gluten, high protein (13%) content gives semolina flour more durability and elasticity. That helps the pasta keep its shape while cooking and gives your pasta that wonderful al dente texture.
  • It has a coarse, grainy texture, and is pale yellow in color from the carotenoids, the natural pigment found in durum wheat as well as in carrots and sweet potatoes.

How to Make Penne Pasta

• Make the dough: from our 2-Ingredient Semolina Pasta Recipe.
• Shape the dough: 
  • For this Penne Pasta Recipe, divide the dough into quarters and work with one section at a time. Cover the rest of the dough so it doesn’t dry out.
  • Working with one section at a time, pass through a pasta maker to #5. Do this twice. If you don’t have a pasta maker, roll out the dough as thin as you can.
  • Cut the dough into 2-inch squares. Cover the remaining square with a dish towel.

• • • Place a square of dough on the gnocchi board in a diamond orientation.
    • Place the dowel on the square of dough, form the dough around the dowel, and roll and press on the gnocchi board to make ridges. The tube will have a point at both ends.
    • While the dough is around the dowel, press the ends together to make a seam.
    • Slip the penne off the dowel, and place on a semolina-dusted baking tray.

• Dry the Dough: To ensure the pasta keeps its shape while cooking, allow the pasta to completely air-dry for 12-24 hours.
• Cook the Pasta: When ready to serve, cook your pasta in salt water (for flavor and to prevent it from sticking) in a large pot for 6 to 10 minutes.

Can I Make Penne Pasta in Advance?

After the penne is completely air-dried, store at room temperature in an airtight container for eight weeks.

How to Dry Fresh Pasta Correctly at Home

• Drying homemade pasta correctly and thoroughly before storing it away is a very important step: if not done correctly the stored pasta will go moldy.
• Because it will be held at room temperature and not in the fridge, removing all the moisture is critical to ensuring the safety and longevity of your pasta.
• Start by tossing the penne with a small amount of semolina to keep the dough from sticking.
• Next, lay the pasta in a single layer on a baking sheet. You will need to let your pasta completely air-dry.
• This can take anywhere from 12 to 24 hours or longer, depending on the temperature and humidity of your kitchen.
• In hot countries, this step can be faster by putting the pasta in the sun, which is what I do.

How to Store Penne Pasta

• Store leftover cooked penne in the refrigerator for up to three days. Drizzle a little olive oil on the pasta to keep it from sticking.
• Or dry the dough in a single layer on the baking tray for several hours before transferring to an airtight container to be stored at room temperature for up to 8 weeks.
• Alternatively, freeze raw fresh semolina pasta for up to eight weeks.

FAQs

• Can I make this pasta without a pasta maker?

  You can roll the pasta sheets by hand if you don’t have a pasta maker but be sure to roll the dough as thin as you possibly can.

• Can I cook the pasta without drying it first?

  The drying ensures that the penne will keep its shape while cooking, and it also might be sticky if you try to boil it without drying it first.

• Can I use my food dehydrator to dry my penne?

  Homemade penne pasta is generally air-dried, however, you should be able to do it in a single layer in an oven or dehydrator at 135°F for about four hours, checking it at two hours to test it. The timing depends on the thickness of the pasta.

• How will I know if my penne is properly cooked?

  Cook the pasta until plump and expanded, and the center no longer looks chalky or raw.

• What are the most popular penne dishes?

  • Penne all’Arrabbiata: This spicy dish features tomato, garlic cloves, pepper, and dried chili.
  • Penne alla Vodka recipe: Tomato sauce enriched with heavy cream co-stars with penne in this famous preparation.
  • Penne with Chicken and Broccoli: This family favorite features garlicky chicken and broccoli tossed with pasta.
  • Penne alla Pizzaiola: With the colors of the Italian flag, green (basil), white (mozzarella chunks), and red (tomato sauce) Pizzaiola is both festive and simple
  • Penne alla Boscaiola: Indulgent Boscaila, or Woodsman’s Pasta, boasts a sauce made from mushrooms, cream, tomato, and bacon.
  • Penne allo Scarpariello: This simple Neopolitan recipe contains fresh tomato, garlic, chili pepper, olive oil, basil, and Pecorino Romano.
  • Baked Penne Casserole: Nothing says love like a bubbling penne, marinara sauce, and mozzarella dish hot from the oven.
  • Penne alla Valdostana: This fondue-like Northern Italian recipe has an indulgent ham and fontina cheese sauce.

Gemma’s Pro Chef Tips

• Make the dough from my 2-Ingredient Semolina Pasta Recipe.
• This dough dries out quite easily so be sure to store the dough in an airtight container (or in plastic wrap) when you are not working with it.
• This pasta is shaped on an un-floured gnocchi board. If shaping becomes difficult, try a very small touch of flour.
• This pasta must dry completely before cooking for it to retain its shape.
• Even if thoroughly dried, this pasta must be stored in the refrigerator and cooked within two days.
• Store-bought fresh pasta often cooks in a few minutes but this heartier handmade version can take longer. Be sure to cook thoroughly!
• Pair this pasta with Roasted Garlic and Herb Compound Butter, Blue Cheese Compound Butter, or Sun-Dried Tomato Compound Butter, you’ll be grand!

More Italian Favorite Recipes

• The Best Lasagna Recipe (100% from Scratch)
• 3-Ingredient Homemade Gnocchi
• Perfecting Fresh Pasta: 5 Tips for Success
• Crazy Dough Focaccia
• Crazy Dough Pizza
• Italian Baked Eggs

Print

Homemade Penne Pasta Recipe

Make this foolproof classic Penne Pasta Recipe to enjoy versatile quill-shaped semolina tubes with a perfect balance of taste and texture.

Prep Time 45 minutes minutes

Cook Time 10 minutes minutes

Total Time 55 minutes minutes

Servings 4 people

Author Gemma Stafford

Ingredients

• 1 recipe 2-Ingredient Semolina Pasta Recipe

Instructions

• Divide your 2-Ingredient Semolina Pasta Recipe into quarters and work with one portion at a time, leaving the rest covered to keep it from drying out.
• Working with one piece at a time, pass through a pasta maker to #5. Pass the dough twice through this setting.
• Cut the dough into 2-inch (5 cm) squares and keep the squares covered with a tea towel while you work with one square at a time.
• Place the dough on a gnocchi board in a diamond orientation. Using a ¼ inch (6 mm) thick dowel, roll the dough around the dowel and press into the board so that they make lengthwise ridges. (The tube should have a point at either end from rolling it up from one corner to the opposite corner.)
• Press a bit more firmly at the seam to seal it, slip the tube off the dowel and place on a baking tray dusted with semolina to dry while you shape the remaining dough.
• Allow the dough to dry in a single layer on the baking tray for several hours to dry before cooking or transferring to an airtight container to be stored at room temperature for up to 8 weeks. (See my note above on ‘How to Dry Pasta Correctly at Home’)
• When ready to cook, bring a pot of salted water to a rolling boil. Add the pasta and cook until tender and fully cooked through, about 6-10 minutes. Cook time depends on thickness and shape so check for doneness before removing from the pot.

The post Homemade Penne Pasta Recipe appeared first on Gemma’s Bigger Bolder Baking.

This Rigatoni Recipe is made from my master Semolina Pasta Recipe. I can’t wait to share each variation with you, such as Orecchiette Pasta Recipe, Malloreddus Pasta Recipe (Gnocchetti Sardi), Cavatelli Pasta Recipe, Busiate Pasta Recipe, and Olive Leaf Pasta Recipe (Foglie d’Ulivo).

Table of Contents

• What is Rigatoni Pasta?
• Tools You Need to Make Rigatoni Pasta
• Key Ingredients and Why
• How to Make Rigatoni Pasta
• Can I Make Rigatoni Pasta in Advance?
• How to Dry Fresh Pasta Correctly at Home
• How to Store Rigatoni Pasta
• FAQs
• Gemma’s Pro Chef Tips
• More Pasta Recipes

What is Rigatoni Pasta?

• Rigatoni is a ridged, tubular pasta that’s typically 2 inches long and has squared-off ends.
• The name rigatoni comes from the Italian word rigate, which means ridged. It’s a typical pasta in Rome and central and southern Italy.
• Rigatoni dough was traditionally extruded—pressed through a bronze die—but I’ll show you how to shape it easily by hand.

Tools You Need to Make Rigatoni Pasta

• Food processor or mixing bowl
• Measuring cups and measuring spoons
• Pasta maker (optional)
• Gnocchi board
• Wooden dowel (1/2-inch)
• Baking tray

Key Ingredients and Why

• Semolina flour
  • Semolina flour is made from hard durum wheat, the species of wheat used to make pasta.
  • This high gluten, high protein (13%) content gives semolina flour more durability and elasticity. That helps the pasta keep its shape while cooking and gives your pasta that wonderful al dente texture.
  • It has a coarse, grainy texture, and is pale yellow in color from the carotenoids, the natural pigment found in durum wheat as well as in carrots and sweet potatoes.

How to Make Rigatoni Pasta

• Make the dough from my 2-Ingredient Semolina Pasta Recipe.
• To shape the pasta:
  • Divide the dough into quarters and work with one section at a time. Cover the rest of the dough so it doesn’t dry out.
  • Working with one section at a time, pass through a pasta maker to #5. Do this twice. If you don’t have a pasta maker, roll out the dough as thin as you can.
  • Cut the dough into 2-inch squares. Cover the remaining squares with a dish towel.

• • Place a piece of dough on the gnocchi board in a square orientation. Place the dowel on the square of dough, form the dough around the dowel, and roll and press on the gnocchi board to make ridges.
  • While the dough is around the dowel, press the ends together to make a seam.
  • Slip the rigatoni off the dowel, and place on a semolina-dusted baking tray.
• Air-dry the pasta completely for 12-24 hours, to ensure the pasta keeps its shape while cooking.
• Cook your pasta in salt water (for flavor and to prevent it from sticking) in a large pot for 6 to 10 minutes. Drain and serve.

Can I Make Rigatoni Pasta in Advance?

After you air-dry the rigatoni completely, store at room temperature in an airtight container for eight weeks.

How to Dry Fresh Pasta Correctly at Home

• Dry homemade pasta correctly and thoroughly before storing it away. This is a very important step: if not done correctly the stored pasta will go moldy.
• Because it will be held at room temperature and not in the fridge, removing all the moisture is critical to ensuring the safety and longevity of your pasta.
• Start by tossing the rigatoni with a small amount of semolina to keep the dough from sticking.
• Next, lay the pasta in a single layer on a baking sheet. You will need to let your pasta completely air-dry.
• This can take anywhere from 12 to 24 hours or longer, depending on the temperature and humidity of your kitchen.
• In hot countries, this step can be faster by putting the pasta in the sun, which is what I do.

How to Store Rigatoni Pasta

• Store leftover cooked rigatoni in the refrigerator for up to three days. Drizzle a little olive oil on the pasta to keep it from sticking.
• Or dry the dough in a single layer on the baking tray for several hours before transferring to an airtight container to be stored at room temperature for up to 8 weeks.
• Alternatively, freeze raw fresh semolina pasta for up to eight weeks.

FAQs

• Can I make this pasta without a pasta maker?

Roll the pasta sheets by hand if you don’t have a pasta maker but be sure to roll the dough as thin as you possibly can.

• Can I cook the pasta without drying it first?

You must dry pasta so it keeps its shape while cooking. Additionally, it might be sticky if you try to boil it without drying it first.

• Can I use my food dehydrator to dry my rigatoni?

  Homemade rigatoni pasta is generally air-dried, however, you should be able to dry pasta in a single layer in an oven or dehydrator at 135°F for about four hours, checking it at two hours to test it. The timing depends on the thickness of the pasta.

• How will I know if my rigatoni is properly cooked?

Cook the pasta until plump and expanded, and the center no longer looks chalky or raw.

• What are some famous rigatoni pasta dishes?

  • Baked Rigatoni: Make this satisfying casserole dish with marinara sauce, heavy cream, spinach, mozzarella, and fresh basil leaves.
  • Rigatoni with Creamy Mushroom Sauce: An elegant dish featuring the mushrooms of your choice cooked with garlic, cream, and Parmesan cheese.
  • Rigatoni with Sausage and Peppers: You’ll adore this hearty combination of sweet or spicy Italian sausage, onion, garlic, and red pepper flakes.
  • Rigatoni with Four Cheese Sauce: Rigatoni with Parmesan, mozzarella, fontina, and Gorgonzola is a decadently delicious preparation.
  • Rigatoni Pasta alla Norma: This much-loved Sicilian preparation boasts fried eggplant, savory ricotta salata, and tomato sauce.
  • Rigatoni al Ragu di Carne: On a chilly day, hearty rigatoni with tomato sauce slow-cooked with pork shoulder and onion, garlic, and carrots is perfection.
  • Rigatoni alla Carbonara: Mix rigatoni with the classic carbonara blend of eggs, Pecorino Romano, and salty pancetta for a real crowd-pleaser.
  • Rigatoni with White Bolognese: Tired of tomatoes? Top rigatoni with this rich mix of porcini mushrooms, ground beef, Italian sausage, wine, and cream.
  • Rigatoni alla Gricia: Popular since ancient Roman times. This simple recipe contains rigatoni, guanciale (or pancetta), Pecorino Romano, and black pepper.

Gemma’s Pro Chef Tips

• Make the dough from my 2-Ingredient Semolina Pasta Recipe.
• This dough dries out quite easily so be sure to store the dough in an airtight container (or in plastic wrap) when you are not working with it.
• Shape the pasta on an un-floured gnocchi board. If shaping becomes difficult, try a very small touch of flour.
• Dry the pasta completely before cooking for it to retain its shape.
• Even if thoroughly dried, this pasta must be stored in the refrigerator and cooked within two days.
• Store-bought fresh pasta often cooks in a few minutes but this heartier handmade version can take longer. Be sure to cook thoroughly!
• Pair this pasta with Roasted Garlic and Herb Compound Butter, Blue Cheese Compound Butter, or Sun-Dried Tomato Compound Butter, you’ll be grand!

More Pasta Recipes

• Cavatelli Pasta Recipe
• The Best Lasagna Recipe (100% From Scratch!)
• Orecchiette Pasta Recipe
• 3-Ingredient Gluten-Free Pasta
• 3-Ingredient Homemade Whole Wheat Pasta

Print

Rigatoni Pasta recipe (How to Make Rigatoni Pasta)

Discover exquisite Rigatoni Pasta with this easy recipe. From creamy Carbonara to zesty tomato sauce, enjoy authentic Italian dishes at home.

Prep Time 45 minutes minutes

Cook Time 10 minutes minutes

Total Time 55 minutes minutes

Servings 4 servings

Author Gemma Stafford

Ingredients

• 1 recipe 2 ingredient Homemade Pasta Dough

Instructions

• Divide your 2 ingredient Homemade Pasta dough into quarters and work with one portion at a time, leaving the rest covered to keep it from drying out.
• Working with one piece at a time, pass through a pasta maker to #5. Pass the dough twice through this setting.
• Cut the dough into 2-inch (5 cm) squares and keep the squares covered with a tea towel while you work with one square at a time.
• Place the dough on a gnocchi board in a square orientation. Using a ½ inch (1½ cm) thick dowel, roll the dough around the dowel and press into the board so that they make lengthwise ridges.
• Press a bit more firmly at the seam to seal it, slip the tube off the dowel and place on a baking tray dusted with semolina to dry while you shape the remaining dough.
• Allow the dough to dry in a single layer on the baking tray for several hours to dry before cooking or transferring to an airtight container to be stored at room temperature for up to 8 weeks. (See my note above on ‘How to Dry Pasta Correctly at Home’)
• When ready to cook, bring a pot of salted water to a rolling boil. Add the pasta and cook until tender and fully cooked through, about 6-10 minutes. Cook time depends on thickness and shape so check for doneness before removing from the pot.

The post Rigatoni Pasta recipe (How to Make Rigatoni Pasta) appeared first on Gemma’s Bigger Bolder Baking.

This Olive Leaf Pasta Recipe (Foglie d’Ulivo) is made from my master Semolina Pasta Recipe. I can’t wait to share each variation with you, such as Orecchiette Pasta Recipe, Malloreddus Pasta Recipe (Gnocchetti Sardi), Cavatelli Pasta Recipe, and Busiate Pasta Recipe. 

Table of Contents

• What is Olive Leaf Pasta (Foglie d’Ulivo)
• Tools You Need for Olive Leaf Pasta
• Key Ingredients and Why
• How to Make Olive Leaf Pasta
• Can I Make Olive Leaf Pasta in Advance?
• How to Dry Fresh Pasta Correctly at Home
• How to Store Olive Leaf Pasta
• FAQs
• Gemma’s Pro Chef Tips
• More Pasta Recipes

What is Olive Leaf Pasta (Foglie d’Ulivo)

• Olive Leaf Pasta, or Foglie d’Ulivo, is a flat, elongated pasta. It is popular in both Liguria in Northern Italy and Puglia in Southern Italy.
• Its shape looks like the long, slender, oval leaves of the Mediterranean olive tree. It belongs to a pasta category called strascinati, from the Italian verb strascinare, meaning “to pull.” Strascinati are pasta shapes cut from ropes of pasta dough.
• Sometimes cooks add pureed fresh spinach to the dough to make this pasta look even more like olive leaves!

Tools You Need for Olive Leaf Pasta

• Food processor or bowl
• Measuring cups and measuring spoons
• Table knife
• Baking tray

Key Ingredients and Why

• Semolina flour
  • Semolina flour is made from hard durum wheat, the species of wheat used to make pasta.
  • This high gluten, high protein (13%) content gives semolina flour more durability and elasticity. That helps the pasta keep its shape while cooking and gives your pasta that wonderful al dente texture.
  • It has a coarse, grainy texture, and is pale yellow in color from the carotenoids, the natural pigment found in durum wheat as well as in carrots and sweet potatoes.

How to Make Olive Leaf Pasta

Make the dough from my 2-Ingredient Semolina Pasta Recipe.

Shape the Olive Leaf Pasta

• Divide the dough into quarters and work with one section at a time. Keep the rest of the dough covered so that it doesn’t dry out. Roll the dough into a rope and cut it into 1 1/2 inch (4 cm) pieces.
• Take one piece of dough at a time, and roll so it’s tapered at both ends.
• Hold down one end of a piece of dough, and holding a table knife at a slight angle, press into the center of the dough lengthwise and drag down and away from you to create the leaf shape.
• As soon as you finish a piece, place it on the semolina-dusted baking tray.

Cook and store the Olive Leaf Pasta

• To ensure the pasta keeps its shape while cooking, let the pasta completely air-dry for 12 to 24 hours.
• When ready to serve, cook your pasta in a large pot of water with salt (for flavor and to prevent it from sticking) for 6 to 10 minutes.

Can I Make Olive Leaf Pasta in Advance?

Yes, you can make this pasta in advance. After it’s completely air-dried, it can be stored at room temperature in an airtight container for eight weeks.

How to Dry Fresh Pasta Correctly at Home

• Drying pasta correctly and thoroughly before storing it away is a very important step: if not done correctly the stored pasta will go moldy.
• Because it will be held at room temperature and not in the fridge, removing all the moisture is key to ensuring the safety and longevity of your pasta.
• Start by tossing the pasta with a small amount of semolina to keep the dough from sticking.
• Next, lay the pasta in a single layer on a baking sheet. You will need to let your pasta completely air-dry.
• This can take anywhere from 12-24 hours or longer, depending on the temperature and humidity of your kitchen.
• In hot countries, this step can be faster by putting the pasta in the sun, which is what I do.

How to Store Olive Leaf Pasta

• Store leftover cooked pasta in the refrigerator for up to three days. Drizzle a little olive oil on the pasta to keep it from sticking.
• Or dry the pasta in a single layer on the baking tray for several hours before transferring it to an airtight container to be stored at room temperature for up to 8 weeks.
• Alternatively, freeze raw fresh raw semolina pasta for up to eight weeks.

FAQs

• How do I color Olive Leaf Pasta with spinach?

(This also explains how and how much spinach should be added to Foglie d’Ulivo.)

• • Steam, puree, and spin or squeeze dry 10 ounces (283 grams) of fresh baby spinach.
  • Blend with ⅓ cup (79ml/79g) of water.
  • Mix in with the semolina flour. The dough should be elastic and smooth. If it’s too wet, add more semolina flour as necessary, and if it’s dry after the resting period, add water a few drops at a time.

• Can I cook the pasta without drying it first?

The drying ensures that the pasta will keep its shape while cooking, and it also might be sticky if you try to boil it without drying it first.

• Can I use my food dehydrator to dry my Olive Leaf Pasta?

Pasta is generally air-dried, however, you should be able to do it in a single layer in an oven or dehydrator at 135°F for about four hours, checking it at two hours to test it. The timing depends on the thickness of the pasta.

• How will I know if my Olive Leaf Pasta is properly cooked?

Cook the pasta until plump and expanded, and the center no longer looks chalky or raw.

• What are the most popular Olive Leaf Pasta (Foglie d’Ulivo) recipes?

  • Burrata Foglie d’Ulivo: Top Olive Leaf Pasta with creamy burrata, chopped fresh tomato, and a sprinkle of red chili flakes, as they do in Italy.
  • Foglie d’Ulivo ai Funghi: Make a sauce of earthy porcini mushrooms, garlic, olive oil, and white wine. It’s big on flavor and quick to put together.
  • Olive Leaf Pasta and Herbs: In Puglia, this pasta is commonly adorned with chopped thyme, basil, oregano, and garlic with olive oil.
  • Foglie d’Ulivo Ragu: A thick and meaty tomato sauce is a perfect and crowd-pleasing choice.
  • Olive Leaf Pasta with Shrimp: Prepare this pasta the Apulian way—make it with seafood. Cook shrimp with garlic and olive oil, and squeeze on some lemon juice.

Gemma’s Pro Chef Tips

• Make the dough from my 2-Ingredient Semolina Pasta Recipe.
• This dough dries out quite easily, so be sure to always keep the dough covered in an airtight container (or in plastic wrap) when you are not working with it.
• This pasta is sometimes made with spinach. If you would like to try this, please find a specific recipe for this. The spinach has moisture which will replace some of the water required in the dough.
• Shape this pasta on an un-floured surface. If shaping becomes difficult, pass a damp cloth over your work surface and hands to help the dough stick a bit more.
• This pasta must dry completely before cooking for it to retain its shape.
• Even if thoroughly dried, this pasta must be stored in the refrigerator and cooked within two days.
• Store-bought fresh pasta often cooks in a few minutes but this heartier handmade version can take longer. Be sure to cook thoroughly!
• Pair this pasta with Roasted Garlic and Herb Compound Butter, Compound Butter, or Sun-Dried Tomato Compound Butter, you’ll be grand!

More Pasta Recipes

• The Best Lasagna Recipe (100% From Scratch!)
• Orecchiette Pasta Recipe
• 3-Ingredient Gluten-Free Pasta
• 3-Ingredient Homemade Whole Wheat Pasta
• Malloreddus Pasta Recipe (Gnocchetti Sardi)

Print

Olive Leaf Pasta Recipe (Foglie d’Ulivo)

Make this authentic Olive Leaf Pastas Recipe easily at home and indulge in Mediterranean fusion with this versatile, unique and divine twist.

Prep Time 45 minutes minutes

Cook Time 10 minutes minutes

Total Time 55 minutes minutes

Servings 4 servings

Author Gemma Stafford

Ingredients

• 1 recipe 2-Ingredient Semolina Pasta Recipe

Instructions

• Divide your Semolina Pasta Dough into quarters and work with one portion at a time, leaving the rest covered to keep it from drying out.
• On a clean, un-floured work surface, roll the dough into a rope about ¼ inch (16 mm) thick. Cut the rope into 1½ inch (4 cm) pieces.
• Working with one piece of dough at a time, roll the dough so that it is tapered at both ends. Gently hold down one end and using a table knife at a slight angle, press into the center of the dough lengthwise and drag it down and away from you to create the leaf shape.
• Transfer each piece to a baking tray dusted with semolina to let dry as you continue to shape the rest of the dough.
• Allow the dough to dry in a single layer on the baking tray for several hours to dry before cooking or transferring to an airtight container to be stored at room temperature for up to 8 weeks. (See my note above on ‘How to Dry Pasta Correctly at Home’)
• When ready to cook, bring a pot of salted water to a rolling boil. Add the pasta and cook until tender and fully cooked through, about 6-10 minutes. Cook time depends on thickness and shape so check for doneness before removing from the pot.

The post Olive Leaf Pasta Recipe (Foglie d’Ulivo) appeared first on Gemma’s Bigger Bolder Baking.

Carta di Musica is addictively crunchy, and because it’s cooked at high heat, the surface puffs up and ripples. It’s gorgeous as well as delicious. Break it up and serve with cheese and dip, charcuterie, or veggies–it will be your new favorite snack!

If you love this recipe, you won’t want to miss out on these equally delicious choices: Flatbread Recipe with Only 3 Ingredients, Homemade Olive Oil Matzah Crackers, Traditional Indian Roti, 3-Ingredient Gluten Free Flatbread,  and Whole Wheat Tortillas!

Table of Contents

• What is Carta Di Musica?
• Tools You Need
• Key Ingredients and Why
• How to Make Carta di Musica
• Can I Make Carta di Musica in Advance?
• How to Store Carta di Musica
• FAQs
• Gemma’s Pro Chef Tips
• More Cracker and Flatbread Recipes

What is Carta di Musica?

• Carta di Musica is Italian for “sheet music,” and this flatbread is as delicate and thin as a crisp, fresh sheet of paper. It’s a traditional food on the Mediterranean island of Sardinia and was carried by shepherds because it lasted for the long days and nights they spent in the hills.
• It’s still popular today in Sardinia and other parts of the world because its crunchy texture and versatile toasty flavor make it a perfect accompaniment to a variety of foods.

Tools You Need

• Baking stone/pizza stone or cast iron skillet or baking sheet
• Stand mixer with a dough hook
• Measuring cups and measuring spoons
• Pastry brush
• Rolling pin
• Tongs
• Wire rack

Key Ingredients and Why

• Semolina flour

  • Made from durum wheat, semolina is yellower in color and coarser texture than all-purpose flour.
  • Semolina flour has a high protein content (13%), giving this flatbread its sturdy texture.
  • It has a nutty, earthy taste, and is widely used in Italy for pasta.

• All-purpose flour

  • The lower-protein content of all-purpose flour makes the flatbread dough easier to work with and gives the flatbread a bit of tenderness.
  • All-purpose flour helps mellow the flavor, taking down the more intense taste of the semolina flour.

• Rosemary

  • Rosemary a Mediterranean herb commonly used in Carta di Musica.
  • In this recipe, you work rosemary into the dough to add a fragrant, piney, earthy note to the flatbread.

• Salt

  • A pinch of flaky sea salt accents the flavor and gives a pleasant crunch.

• Olive oil

  • The satisfyingly rich, fruity taste of olive oil is a must in this Mediterranean recipe.
  • Brush the dough with olive oil before cooking at high heat. It will give the flatbread a deep golden brown color and a shatteringly crisp texture.

How to Make Carta di Musica

1. Prep

Put the baking stone in the oven and preheat.

2. Make the Dough

   • Combine flours, salt, and rosemary in a large mixing bowl.
   • Using a stand mixer with a dough hook, add water to the mixture and knead until smooth, about 9 minutes.
   • Divide the dough into 12 pieces, and rest it in a covered bowl for 15 minutes.
   • Roll each piece out into a thin 8-inch circle, brush with olive oil, and sprinkle with sea salt.

3. Cook the Flatbread

   • Bake the dough directly on the baking stone for 4 minutes, until bubbly.
   • Using tongs, flip and cook on the other side for another 2 minutes.
   • Cool on a wire rack.

Can I Make Carta di Musica in Advance?

Carta di Musica is at its crispy best the day it’s made.

How to Store Carta di Musica

Keep the crackers in an airtight container at room temperature for a week.

FAQs

What can I use if I don’t have a baking stone?

You can use a sheet pan or a large cast iron skillet.

What can I use instead of semolina flour?

• For making the dough in recipes like this one, the best substitute for semolina is bread flour or whole wheat flour because of the high protein content.
• For dusting purposes, corn meal has the most similar consistency.

Gemma’s Pro Chef Tips

• Brush your workspace with olive oil before working with the dough to prevent the dough from sticking.
• Sprinkle other spices such as sesame seeds, fennel seeds, basil, etc. on top for added flavor.
• Let the dough rest for at least 15 minutes before rolling it out.
• If you want smaller crackers, you can break them once they’re baked and cooled.
• Serve this cracker on a cheeseboard or with some dips like hummus and pesto.

More Cracker and Flatbread Recipes

• Flatbread Recipe with Only 3 Ingredients
• Homemade Olive Oil Matzah Crackers
• Traditional Indian Roti
• 3-Ingredient Gluten Free Flatbread
• Whole Wheat Tortillas

Print

Carta Di Musica Recipe

Master the unique Carta Di Musica from this recipe to enjoy an irresistible thin crispy traditional Italian flatbread perfect for snacking!

Prep Time 45 minutes minutes

Cook Time 6 minutes minutes

Servings 12 crackers

Author Gemma Stafford

Ingredients

• 2 cups (10 oz/284 g) all-purpose flour
• 1 cup (6 oz/170 g) semolina flour
• 2 tablespoons chopped rosemary
• 1 teaspoon salt
• 1 cup (8 fl oz/240 ml) water
• Olive oil, for rolling and brushing
• Flaky sea salt, for sprinkling (optional)

Instructions

• Preheat the oven to 450°F (230°C) and place a baking stone, flat iron skillet, or baking sheet in the oven while it's heating.
• In the bowl of a stand mixer fitted with a dough hook, combine the all-purpose flour, semolina flour, rosemary, and salt.
• Add the water and knead on medium speed for 8-10 minutes, until a smooth dough is formed.
• Divide the dough into 12 equal portions, place in a covered bowl, and let rest for 15 minutes.
• Brush a work surface with a touch of oil and, working with one ball of dough at a time, roll the dough into a circle as thin as possible, about 8 inches (20cm).
• Brush the surface of the dough lightly with olive oil and sprinkle with a pinch of flaky sea salt (if using).
• Place the dough directly on the baking stone or pan in the oven and bake for 3-4 minutes, or until bubbled up and golden brown. Flip and cook the other side for another 2 minutes, or until golden.
• Let cool on a wire rack while you roll and bake the remaining dough.
• Once ready to serve bread up the cracker and serve with cheeses or dips. Store in an airtight container for up to 3 days.

The post Carta Di Musica Recipe appeared first on Gemma’s Bigger Bolder Baking.

This Busiate pasta is from my master Semolina Pasta Recipe and I can’t wait to share with you each variation of it! Try out these amazing recipes first: Orecchiette Pasta, Malloreddus Pasta Recipe (Gnocchetti Sardi), Cavatelli Pasta, and Trofie Pasta!

Table of Contents

• What is Busiate Pasta?
• Tools You Need
• Key Ingredients and Why
• How to Make Busiate Pasta
• Can I Make Busiate Pasta in Advance?
• How to Dry Fresh Pasta Correctly at Home
• How Do I Store Busiate Pasta?
• FAQs
• Gemma’s Pro Chef Tips
• More Italian and Sicilian Recipes

What is Busiate Pasta?

• Busiate pasta is a traditional type of pasta that originates from Sicily, western Italy. It does not contain eggs.
• The word “busiate” is originally believed to come from the Sicilian term “buso” which is a local grass with a thick stem that was used to coil the pasta around. Some other people claim it’s derived from the Sicilian term “busa” which means “a twist” or “coil”.
• This is typically served with a fresh tomato-based Trapanese pesto, made with basil, tomatoes, almonds, garlic, and extra virgin olive oil. (Trapani is a city in western Sicily with a crescent-shaped coastline.)

Tools You Need

• Food processor or large bowl
• Measuring cups and measuring spoons
• Knife
• Baking tray
• Skewer

Key Ingredients and Why

• Semolina flour

• • Semolina flour is made from hard durum wheat, the species of wheat used to make pasta.
  • This high gluten, high protein (13%) content gives durum wheat flour more durability and elasticity in contact with warm water. That helps the pasta keep its shape while cooking and gives your pasta dishes that wonderful al dente texture.
  • It has a coarse, grainy texture, and is pale yellow in color from the carotenoids, the natural pigment found in durum wheat as well as in carrots and sweet potatoes.

How to Make Busiate Pasta

• Make the dough from my 2-Ingredient Semolina Pasta Recipe.
• To shape the pasta:
  • Divide the dough into eighths and work with one portion at a time, leaving the remaining dough covered to keep it from drying out.
  • On a clean, un-floured work surface, roll the dough into a very thin strip about ¼ inch (6 mm) thick. Cut the rope into 3-inch (9 cm) pieces.
  • Working with one piece of dough at a time, twist the dough around a wooden skewer, and then roll the skewer to flatten the coil.
  • Gently slip the dough off the skewer and transfer each piece to a baking tray dusted with semolina to let dry as you continue to shape the rest of the dough.

• Dry the pasta: Allow the dough to dry in a single layer on the baking tray for several hours to dry before cooking or transferring to an airtight container for storing at room temperature for up to 8 weeks. (See my note below on ‘How to Dry Fresh Pasta Correctly at Home’)
• Cook the Pasta: When ready to cook, bring a large pot of water to a rolling boil. Add salt then the pasta and cook until tender and fully cooked through, about 6-10 minutes. Cook time depends on thickness and shape so check for doneness before removing from the pot. Then drain and serve.

Can I Make Busiate Pasta in Advance?

After the pasta is completely air-dried, it can be stored at room temperature in an airtight container for eight weeks.

How to Dry Fresh Pasta Correctly at Home

• Drying homemade pasta correctly and thoroughly before storing it away is a very important step: if not done correctly the stored pasta will go moldy.
• Because it will be held at room temperature and not in the fridge, removing all the moisture is key to ensuring the safety and longevity of your pasta.
• Start by tossing the pasta with a small amount of semolina to keep the dough from sticking.
• Next, lay the pasta in a single layer on a baking sheet. You will need to let your pasta completely air-dry.
• This can take anywhere from 12 to 24 hours or longer, depending on the temperature and humidity of your kitchen.
• In hot countries, this step can be faster by putting the pasta in the sun, which is what I do.

How to Store Busiate Pasta

• Store leftover cooked pasta in the refrigerator for up to three days. Drizzle a little olive oil on the pasta to keep it from sticking.
• Or allow the dough to dry in a single layer on the baking tray for several hours before transferring to an airtight container for storing at room temperature for up to 8 weeks.
• Alternatively, freeze raw fresh semolina pasta for up to eight weeks.

FAQs

• What tools can you use to shape Busiate pasta?

To shape Busicate pasta, you can use a thin rod or skewer, a foil-covered pencil, a clean chopstick or drinking straw.

• Can I cook the pasta without drying it first?

The drying ensures that the cavatelli will keep its shape while cooking, and it also might be sticky if you try to boil it without drying it first.

• Can I use my food dehydrator to dry my Busiate pasta?

Homemade fresh pasta is generally air-dried. However, you should be able to do it in a single layer in an oven or dehydrator at 135°F for about four hours, checking it at two hours to test it. The timing depends on the thickness of the pasta.

• How will I know if my pasta is properly cooked?

Cook the pasta until plump and expanded, and the center no longer looks chalky or raw. Just a note that this homemade pasta, once dried takes longer than fresh pasta to cook so just make sure to give it enough time. it can take anywhere from 6 – 10 minutes to cook.

• What are other pesto options besides pesto alla Trapanese?

  You can also pair Busiate pasta with :

  • “classic basil pesto” made with fresh basil leaves, pine nuts, garlic cloves, Parmesan cheese, and olive oil ;
  • “pistachio and mint pesto” made with fresh mint, pistachios, garlic, Pecorino cheese, and olive oil’;
  • or “cilantro and cashew pesto” made with cilantro, roasted cashews, garlic, lime juice, and olive oil.

• What dishes can Busiate pasta be used in?

Busiate pasta can add textures and a twist to presentations in cold salads, warm soups, or luscious seafood.

• Is Busiate pasta suitable for baking?

  • You can use Busiate pasta in savory baking dishes such as casseroles and pasta bakes. But it’s less common in sweet pasta-based desserts.
  • To experiment with using it for sweets, check out my Chocolate Pasta Recipe with Hazelnut Sauce.

Gemma’s Pro Chef Tips

• Make the dough from my 2-Ingredient Semolina Pasta Recipe.
• This dough dries out quite easily so be sure to always keep the dough covered in an airtight container (or in plastic wrap) when you are not working with it.
• Pasta is usually shaped on an un-floured surface but if you find that your dough sticks too much, try using a very tiny amount of flour.
• This pasta must dry completely before cooking for it to retain its shape.
• Even if thoroughly dried, this pasta must be stored in the refrigerator and cooked within two days.
• Store-bought fresh pasta often cooks in a few minutes but this heartier handmade version can take longer. Be sure to cook thoroughly!
• Pair this pasta with Roasted Garlic and Herb Compound Butter, Blue Cheese Compound Butter, or  Sun-Dried Tomato Compound Butter, you’ll be grand!

More Italian and Sicilian Recipes

• Italian Baked Eggs
• Sicilian Whole Orange Cake
• Sicilian Eggless Gelato
• Italian Ricotta Cake with Plums
• How to Make Ricotta Cheese

Print

Busiate Pasta Recipe

Handcraft iconic Sicilian Busiate pasta with this easy recipe and enjoy delectable twists boasting a satisfying firm chew in various dishes.

Prep Time 45 minutes minutes

Cook Time 10 minutes minutes

Total Time 55 minutes minutes

Servings 4 servings

Author Gemma Stafford

Ingredients

• 1 recipe 2-Ingredient Semolina Pasta Recipe

Instructions

• Divide your Semolina Pasta Dough into eighths and work with one portion at a time, leaving the rest covered to keep it from drying out.
• On a clean, un-floured work surface, roll the dough into a very thin rope about ¼ inch (6 mm) thick. Cut the rope into 3-inch (9 cm) pieces.
• Working with one piece of dough at a time, twist the dough around a wooden skewer, and then roll the skewer to flatten the coil.
• Gently slip the dough off the skewer and transfer each piece to a baking tray dusted with semolina to let dry as you continue to shape the rest of the dough.
• Allow the dough to dry in a single layer on the baking tray for several hours to dry before cooking or transferring to an airtight container to be stored at room temperature for up to 8 weeks. (See my note above on ‘How to Dry Pasta Correctly at Home’)
• When ready to cook, bring a pot of salted water to a rolling boil. Add the pasta and cook until tender and fully cooked through, about 6-10 minutes. Cook time depends on thickness and shape so check for doneness before removing from the pot.

The post Busiate Pasta Recipe appeared first on Gemma’s Bigger Bolder Baking.

This Trofie pasta is made from my master Semolina Pasta Recipe and I can’t wait to share with you each variation of it! Feel free to explore these first: Orecchiette Pasta, Malloreddus Pasta Recipe (Gnocchetti Sardi), and  Cavatelli Pasta.

Table of Contents

• What is Trofie Pasta?
• Tools You Need
• Key Ingredients and Why
• How to Make Trofie Pasta
• Can I Make Trofie Pasta in Advance?
• How to Dry Fresh Pasta correctly at Home
• How to Store Trofie Pasta
• FAQs
• Gemma’s Pro Chef Tips
• More Homemade Pasta Recipes

What is Trofie Pasta?

• Trofie is a traditional pasta from Italy that’s believed to originate from Liguria, Northern Italy.
• It’s a type of hand-crafted pasta known for its notable small, short, and irregular cylinder shape. This artisanal process contributes to its rustic and homemade appeal.
• Trofie has a mild and neutral taste which makes it pair well with a wide range of sauces and pasta dishes.

Tools You Need

• Food processor or bowl
• Measuring cups and measuring spoons
• Work surface, such as a wooden cutting board
• Baking tray

Key Ingredients and Why

• Semolina flour

  • Semolina flour is made from hard durum wheat, the species of wheat used to make pasta.
  • This high gluten, high protein (13%) content gives semolina flour more durability and elasticity. That helps the pasta keep its shape while cooking and gives your pasta that wonderful al dente texture.
  • It has a coarse, grainy texture, and is pale yellow in color from the carotenoids, the natural pigment found in durum wheat as well as in carrots and sweet potatoes.

How to Make Trofie Pasta

• Make the dough: from my 2-Ingredient Semolina Pasta Recipe.
• To shape the dogh:
  • Divide the dough into quarters and work with one portion at a time, leaving the rest covered to keep it from drying out.
  • On a clean, un-floured work surface, roll the dough into a rope about ¼ inch (6 mm) thick. Cut the rope into 1-inch (3 cm) pieces.
  • Working with one piece of dough at a time, imagine that there is a large triangle pointing away from you on your work surface. Place a piece of dough at one corner of the triangle close to you and using a flat palm, roll the dough along the triangle (diagonally away from you) to the far tip and then down the other side. When you get to the opposite end of the triangle, the dough should have rolled off of the outer edge of your palm. This should create a gentle, spiral shape.
  • Transfer each piece to a baking tray dusted with semolina to let dry as you continue to shape the rest of the dough.

• Dry the dough in a single layer on the baking tray for several hours before cooking.
• Cook the pasta: when ready to cook, bring a large pot of water to a rolling boil. Add sea salt then the pasta and cook until tender and fully cooked through, about 6-10 minutes. Drain and reserve a cup of pasta cooking water for making sauces.

Can I Make Trofie Pasta in Advance?

Yes, you can make trofie pasta ahead of time.

After the trofie pasta is completely air-dried, it can be stored at room temperature in an airtight container for eight weeks.

How to Dry Fresh Pasta Correctly at Home

• Drying pasta correctly and thoroughly before storing it away is a very important step: if not done correctly the stored pasta will go moldy.
• Because it will be held at room temperature and not in the fridge, removing all the moisture is key to ensuring the safety and longevity of your pasta.
• Start by tossing the pasta with a small amount of semolina to keep the dough from sticking.
• Next, lay the pasta in a single layer on a baking sheet. You will need to let your pasta completely air-dry.
• This can take anywhere from 12-24 hours or longer, depending on the temperature and humidity of your kitchen.
• In hot countries, this step can be faster by putting the pasta in the sun, which is what I do.

How to Store Trofie Pasta

FAQs

• Can I cook the pasta without drying it first?

The drying ensures that the trofie pasta will keep its shape while cooking, and it also might be sticky if you try to boil it without drying it first.

• Can I use my food dehydrator to dry my trofie pasta?

Pasta is generally air-dried, however, you should be able to do it in a single layer in an oven or dehydrator at 135°F for about four hours, checking it at two hours to test it. The timing depends on the thickness of the pasta.

• How will I know if my trofie is properly cooked?

Cook the pasta until plump and expanded, and the center no longer looks chalky or raw.

• What are the famous Trofie pasta dishes?

  • Trofie al Pesto: A classic Ligurian dish paring trofie pasta with a vibrant basil pesto sauce, green beans, and potatoes.
  • Trofie with Tomato and Basil: Trofie pasta is tossed with a simple and dlicious homemade marinara sauce, fresh basil leaves, and garlic cloves.
  • Trofie with Seafood: Trofie pasta is combined with a variety of seafood in a delightful seafood sauce.
  • Trofie with Creamy Mushroom Sauce: Trofie pasta is served in a creamy mushroom sauce made with mushrooms, cream, garlic, and Parmigiano cheese.
  • Trofie with Truffle Sauce: An indulgent dish featuring trofie pasta with a luxurious gourmet truffle sauce.
  • Trofie Pasta Salad: A refreshing and satisfying Trofie pasta salad with fresh vegetables, olives, feta cheese, and a tangy vinaigrette dressing.
  • Baked Trofie Pasta Casserole: Trofie pasta layered with a tomato-based sauce, ricotta cheese, mozzarella, and Parmesan, then baked until bubbly and golden.
  • Trofie with Roasted Vegetables: Roasted vegetables work with trofie pasta for a hearty and flavorful vegetarian dish.
  • Trofie Carbonara: Trofie with a creamy sauce made from eggs, cheese, and pancetta or bacon forms a new variation of the classic Carbonara.

Gemma’s Pro Chef Tips

• Make the dough from my 2-Ingredient Semolina Pasta Recipe.
• This dough dries out quite easily to be sure to always keep the dough covered in an airtight container (or in plastic wrap) when you are not working with it.
• This pasta is shaped on an un-floured surface. If rolling becomes difficult, pass a damp cloth over your work surface and hands to help the dough stick a bit more.
• This pasta must dry completely before cooking for it to retain its shape.
• Even if thoroughly dried, this pasta must be stored in the refrigerator and cooked within two days.
• Store bought fresh pasta often cooks in a few minutes but this heartier handmade version can take longer. Be sure to cook thoroughly!
• Pair this pasta with Roasted Garlic and Herb Compound Butter, Blue Cheese Compound Butter, or  Sun-Dried Tomato Compound Butter, you’ll be grand!

More Homemade Pasta Recipes

• The Best Lasagna Recipe (100% From Scratch)
• 3-Ingredient Homemade Gluten-Free Pasta
• 3-Ingredient Homemade Wholewheat Pasta
• Hand-Rolled Pici Pasta
• Chocolate Pasta with Hazelnut Sauce

Print

Trofie Pasta Recipe

Savor authentic artisanal Trofie Pasta with small firm twists that can absorb various sauces and is versatile in classic Italian dishes.

Prep Time 45 minutes minutes

Cook Time 10 minutes minutes

Total Time 55 minutes minutes

Servings 4 servings

Author Gemma Stafford

Ingredients

• 1 recipe 2-Ingredient Semolina Pasta Recipe

Instructions

• Divide your Semolina Pasta Dough into quarters and work with one portion at a time, leaving the rest covered to keep it from drying out.
• On a clean, un-floured work surface, roll the dough into a rope about ¼ inch (6 mm) thick. Cut the rope into 1-inch (3 cm) pieces.
• Working with one piece of dough at a time, imagine that there is a large triangle pointing away from you on your work surface. Place a piece of dough at one corner of the triangle close to you and using a flat palm, roll the dough along the triangle (diagonally away from you) to the far tip and then down the other side. When you get to the opposite end of the triangle, the dough should have rolled off of the outer edge of your palm. This should create a gentle, spiral shape. (See photo above for step by step)
• Transfer each piece to a baking tray dusted with semolina to let dry as you continue to shape the rest of the dough.
• Allow the dough to dry in a single layer on the baking tray for several hours before cooking or transferring to an airtight container to be stored at room temperature for up to 8 weeks. (See my note above on ‘How to Dry Pasta Correctly at Home’)
• When ready to cook, bring a pot of salted water to a rolling boil. Add the pasta and cook until tender and fully cooked through, about 6-10 minutes. Cook time depends on thickness and shape so check for doneness before removing from the pot.

The post Trofie Pasta Recipe appeared first on Gemma’s Bigger Bolder Baking.

I love seeing how much bold bakers rave about my Perfect Homemade White Bread (Sandwich Bread Recipe)! Because we can’t agree more on the fact that nothing compares to the sense of pride and satisfaction of nourishing our family with something good and that’s good for our bodies! I knew I had to come up with an easier version for everyone so even beginners have the confidence to work with yeast to impress themselves!

Table of Contents

• What is 5-Ingredient No Knead Sandwich Bread?
• Tools You Need
• Key Ingredients and Why
• How to Make 5-Ingredient No Knead Sandwich Bread
• How to Store No Knead Sandwich Bread
• Q1 What’s the difference between no knead sandwich bread and traditional Sandwich Bread?
• Q2 What’s the difference between no knead sandwich bread and No Knead Artisan Bread?
• FAQs
• Gemma’s Pro Chef Tips
• More No Knead Bread Recipes

What is 5-Ingredient No Knead Sandwich Bread?

5-Ingredient No-Knead Sandwich Bread is an easy and delicious homemade bread with a crisp crust and a fluffy, tender crumb, which only requires only five simple ingredients and doesn’t involve traditional kneading or a special tool.

• It’s a popular egg-free and dairy-free variation of no-knead bread recipes and a great addition to my collection.
  • Savory no-knead bread includes The Easiest No Knead Baguette, No-Knead Homemade English Muffins, Best-Ever Pizza Dough (No Knead), No-Knead Homemade Crumpets, The Most BUBBLY Focaccia Pizza (No-Knead), and Bakery-Style No-Knead Ciabatta Bread.
  • Sweet no-knead bread includes No-Knead Best-Ever Cinnamon Rolls, Cinnamon Raisin Bread (No-Knead), Baked No-Knead Donuts, Brioche Dough (No-Knead), Homemade Challah Bread (No Knead).

Tools You Need

• Measuring cups and measuring spoons
• Large mixing bowl
• Wooden spoon or hand whisk
• 9×5-inch (23×12½ cm) loaf pan

Key Ingredients and Why

Instructions

Q1 What’s the difference between no knead sandwich bread and traditional Sandwich Bread?

A: No knead sandwich bread and traditional sandwich bread mainly differ in the method and final texture.

• Traditional Sandwich bread relies on kneading to connect protein and water to build the gluten network with even crumb.
• In comparison, no knead sandwich bread in this recipe relies on extended fermentation with irregular air pockets.
  • During this time, yeast works through a slow NATURAL biological reaction by feeding on the sugars in flour (and added sugar if applicable) to release carbon dioxide to make the dough rise. So it only needs a very small amount of yeast to get started.
  • The bonus is that the long fermentation also releases alcohol to add profound flavors. Time does most of the job for you!

Q2 What’s the difference between no knead sandwich bread and No Knead Artisan Bread?

A: No Knead Sandwich bread and No Knead Artisanal Bread are two distinct types of bread with their own characteristics and purpose.

• No Knead Sandwich bread is typically baked in a rectangular loaf pan to make the signature uniform slices. A softer and tender crumb make them ideal for holding fillings without falling apart.
• In comparison, artisanal bread is often baked on an open tray or pizza stone into irregular shapes with chewier rustic-looking crust and more airy open crumb. Artisan bread is more savored on its own or with cheeses, dips, olive oil, and various spreads.

FAQs

1. Can I make this recipe with just one type of flour?

Yes, you can make this recipe with only bread flour or only all-purpose flour. But you won’t get a little chew and softness at the same time.

2. Can I make no knead sandwich bread with sourdough starter?

Yes, you can adapt this No Knead Sandwich Bread recipe to incorporate a sourdough starter. Stay tuned for a sourdough sandwich bread recipe or enjoy this Perfectly Crusty Sourdough Bread for now!

3. Can I make no knead sandwich loaves with gluten-free flour(s)?

• • No. This is a yeast recipe which requires gluten to work with yeast to build the structure for the bread. Therefore, gluten-free flour(s) can’t work with this recipe.
  • Check out my Keto and Gluten-Free Bread Recipe or adapt my Hearty No-Yeast Bread Recipe.
    • For most recipes that don’t use yeast as a raising agent, you can substitute GF all-purpose blend flour for all-purpose flour at a 1:1 ratio (which usually contains xanthan gum as a binding agent). Or substitute almond flour starting at 1:1 for all-purpose (white) flour.
    • More resting time before baking will help hydrate almond flour to bind all ingredients better, or  ½ – 2 tsp xanthan gum or cornstarch in each cup of almond flour will also work as a binding agent.
    • Note to hold back some liquid by using up to ½-¾  in one go and adjust it accordingly to get the same consistency as the recipe.

4. Can I add herbs or other flavorings to my no knead sandwich?

Yes, you can incorporate herbs, garlic, cheese, or other flavorings after you’ve got a sticky dough for a customized loaf.

5. Can I incorporate whole wheat flour into the no knead sandwich?

• • Yes, you can substitute up to half of the flour (all-purpose flour here) with whole grain flours for added nutritional value and flavor.
  • I don’t suggest you use more than 50% whole grain flour so you won’t end up with a heavy or dense result.

6. Can I reduce or omit the salt content in the recipe?

You can adjust the salt content to your taste, but keep in mind that less salt means less flavor and chew.

7. Can I freeze the raw dough?

You can freeze the raw dough after bulk fermentation at room temperature in an oiled bag/container.

• • This will avoid over proofing. 
  • When it comes to baking, defrost it at room temperature and remove it from its bag as soon as possible.  Then knock out the air, shape the dough and allow it to proof for baking. It should double in size and your finger imprint will stay upon poking. 

Gemma’s Pro Chef Tips

• You can easily double this recipe to make 2 loaves.
• I strongly suggest taking your dough to the full 18 hours for the best flavor and texture. 
• Sesame or sunflower seeds are a nice add-in for a heartier loaf: stir in ½ cup (2½ oz/71 g) when you are making the dough.
• After the 18 hour bulk ferment you can place the bowl in the fridge for up to 2 days. Just note the cold dough will take longer to proof in the loaf pan so be patient.
• Make completely from scratch sandwiches using this bread with Homemade Peanut Butter or Almond Butter, Sweet and Boozy peach Whiskey Jam, and Homemade Strawberry Jam!

More No Knead Bread Recipes

• The Easiest No Knead Baguette
• No-Knead Homemade English Muffins
• Bakery-Style No-Knead Ciabatta Bread
• No-Knead Best-Ever Cinnamon Rolls
• Baked No-Knead Donuts

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5-Ingredient No Knead Sandwich Bread

Nail effortless divine No Knead Sandwich Bread with 5 ingredients in 20 minutes to crisp, chewy and soft perfection in savory meals or sweets.

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Proofing Time 14 hours hours

Total Time 15 hours hours

Servings 1 loaf

Author Gemma Stafford

Ingredients

• 1¾ cups (8¾ oz/247 g) bread flour
• 1½ cups (7½ oz/213 g) all-purpose flour
• 1½ teaspoons salt
• 1 teaspoon instant yeast
• 1½ cups (12 fl oz/360 ml) water, lukewarm

Instructions

The Day Before

• In a large bowl, mix together the bread flour, all-purpose flour, salt and yeast.
• Stir in the water until a loose, shaggy dough has formed. Cover with plastic wrap and let rise at room temperature for a minimum of 12 hours but up to 18 hours. (After the 18 hours you can use it or put it in the fridge for up to 2 days)

The Next Day

• Butter a 9x5-inch (23x12½ cm) loaf pan. Set aside.
• Knock the air out of the dough and transfer to a floured surface.
• Shape into an 8x12-inch (20x30 cm) rectangle. Starting at an 8-inch (20 cm) edge, fold in thirds like a letter, then place, seam side down into the prepared loaf pan.
• Cover and let rise until doubled in size, about 1 ½ - 2 hours. Towards the end of the rise time, preheat the oven to 450°F (230°C).
• Dust the loaf with a bit of flour and score down the center with a sharp knife.
• Bake for 35-40 minutes, until the top of the loaf is a deep golden brown.
• Let cool completely before slicing. Store the bread in an airtight container at room temperature for up to 4 days. It also can be sliced and frozen.

The post 5-Ingredient No Knead Sandwich Bread appeared first on Gemma’s Bigger Bolder Baking.

This cavatelli pasta is made from my master Semolina Pasta Recipe. I can’t wait to share with you each variation of it and be sure to check out Orecchiette Pasta Recipe and Malloreddus Pasta Recipe (Gnocchetti Sardi)!

Table of Contents

• What is Cavatelli Pasta?
• Tools You Need
• Key Ingredients and Why
• How to Make Cavatelli
• Can I Make Cavatelli Pasta in Advance?
• How to Dry Fresh Pasta Correctly at Home
• How Do I Store Cavatelli Pasta?
• FAQs
• Gemma’s Pro Chef Tips
• More Pasta and Focaccia Recipes

What is Cavatelli Pasta?

• Cavatelli is a rolled eggless pasta popular in Southern Italy, specifically in Puglia and Molise, and is believed to be one of the most ancient pasta shapes.
• The name is taken from the Italian verb “cavare” which means to carve out. Fittingly, each piece has a little hollowed area.
• Today cavatelli are usually shaped with a knife, but traditionally they were shaped by hand. The length of cavatelli varied by town, from longer forms shaped by three fingers to miniature varieties.
• Legend has it that a woman would examine her future daughter-in-law’s fingers to make sure they looked a bit worn. This was proof that she spent lots of time making cavatelli!

Tools You Need

• Food processor or large bowl
• Measuring cups and measuring spoons
• Knife
• Baking tray

Key Ingredients and Why

• Semolina flour

• • Semolina flour is made from hard durum wheat, the species of wheat used to make pasta.
  • This high gluten, high protein (13%) content gives semolina flour more durability and elasticity. That helps the pasta keep its shape while cooking and gives your pasta that wonderful al dente texture.
  • It has a coarse, grainy texture, and is pale yellow in color from the carotenoids, the natural pigment found in durum wheat as well as in carrots and sweet potatoes.

How to Make Cavatelli

• Make the dough from my 2-Ingredient Semolina Pasta Recipe.
• For this cavatelli recipe, divide the dough into quarters and work with one section at a time. Keep the rest of the dough covered so it doesn’t dry out. On a clean work surface, roll the dough into a 1/2-thick rope and cut the rope into ½ inch pieces.
• Take one piece of dough and place a table knife at a 45° angle along the cut edge of the dough. Push the knife into the dough and away from you at the same time so that the dough curls around the blade and resembles a small hot dog bun.

• As soon as you finish a piece, place it on the semolina-dusted baking tray.
• To ensure the pasta keeps its shape while cooking, allow the pasta to completely air-dry for 12-24 hours.
• When ready to serve, cook your pasta in salt water (for flavor and to prevent it from sticking) in a large pot for 6 to 10 minutes.

Can I Make Cavatelli Pasta in Advance?

After the cavatelli is completely air-dried, it can be stored at room temperature in an airtight container for eight weeks.

How to Dry Fresh Pasta Correctly at Home

• Drying homemade pasta correctly and thoroughly before storing it away is a very important step: if not done correctly the stored pasta will go moldy.
• Because it will be held at room temperature and not in the fridge, removing all the moisture is key to ensuring the safety and longevity of your pasta.
• Start by tossing the cavatelli with a small amount of semolina to keep the dough from sticking.
• Next, lay the pasta in a single layer on a baking sheet. You will need to let your pasta completely air-dry.
• This can take anywhere from 12 to 24 hours or longer, depending on the temperature and humidity of your kitchen.
• In hot countries, this step can be faster by putting the pasta in the sun, which is what I do.

How to Store Cavatelli Pasta

• Store leftover cooked Cavatelli in the refrigerator for up to three days. Drizzle a little olive oil on the pasta to keep it from sticking.
• Or allow the dough to dry in a single layer on the baking tray for several hours before transferring to an airtight container to be stored at room temperature for up to 8 weeks.
• Alternatively, freeze raw fresh semolina pasta for up to eight weeks.

FAQs

• Are there other ways to shape cavatelli?

It’s a bit trickier, but you can shape them the traditional way by using your fingers. Use your three middle fingers to make a hollow in each piece of pasta dough, and roll the sides up.

• I love ridged pasta-is it ok to give my cavatelli ridges?

Sure! Some areas in Italy make their cavatelli ridged. Press your shaped pasta against a wood gnocchi board, or use the tines of a fork to make ridges.

• Can I cook the pasta without drying it first?

The drying ensures that the cavatelli will keep its shape while cooking, and it also might be sticky if you try to boil it without drying it first.

• Can I use my food dehydrator to dry my cavatelli?

Homemade cavatelli pasta is generally air-dried, however, you should be able to do it in a single layer in an oven or dehydrator at 135°F for about four hours, checking it at two hours to test it. The timing depends on the thickness of the pasta.

• How will I know if my cavatelli is properly cooked?

Cook the pasta until plump and expanded, and the center no longer looks chalky or raw.

Gemma’s Pro Chef Tips

• Make the dough from my 2-Ingredient Semolina Pasta Recipe.
• This dough dries out quite easily so be sure to always keep the dough covered in an airtight container (or in plastic wrap) when you are not working with it.
• Pasta is usually shaped on an un-floured surface but if you find that your dough sticks too much, try using a very tiny amount of flour.
• This pasta must dry completely before cooking for it to retain its shape.
• Even if thoroughly dried, this pasta must be stored in the refrigerator and cooked within two days.
• Store-bought fresh pasta often cooks in a few minutes but this heartier handmade version can take longer. Be sure to cook thoroughly!
• Pair this pasta with Roasted Garlic and Herb Compound Butter, Compound Butter, or Sun-Dried Tomato Compound Butter, you’ll be grand!

More Pasta and Focaccia Recipes

• The Easiest Homemade Ricotta Cheese Gnocchi
• Crazy Dough Focaccia
• 3-Ingredient Homemade Gnocchi
• The Easiest Sourdough Focaccia
• 3-Ingredient Homemade Whole Wheat Pasta
• 3-Ingredient Homemade Gluten-Free Pasta
• The Most Bubbly Focaccia Pizza You’ll Ever Make

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Cavatelli Pasta Recipe

Indulge in authentic Cavatelli pasta with elongated shells complementing various dishes, particularly suited for thicker, chunkier sauces.

Prep Time 45 minutes minutes

Cook Time 10 minutes minutes

Total Time 55 minutes minutes

Servings 4 servings

Author Gemma Stafford

Ingredients

• 1 recipe 2-Ingredient Semolina Pasta Recipe

Instructions

• Divide your Semolina Pasta Dough into quarters and work with one portion at a time, leaving the rest covered to keep it from drying out.
• On a clean, un-floured work surface, roll the dough into a rope about ½ inch (1½ cm) thick. Cut the rope into ½ inch (1½ cm) pieces.
• Working with one piece of dough at a time, place a table knife at a 45° angle along a cut edge of dough. Push the knife into the dough and away from you at the same time so that the dough curls around the blade and resembles a small hot dog bun.
• Transfer each piece to a baking tray dusted with semolina to let dry as you continue to shape the rest of the dough.
• Allow the dough to dry in a single layer on the baking tray for several hours to dry before cooking or transferring to an airtight container to be stored at room temperature for up to 8 weeks. (See my note above on ‘How to Dry Pasta Correctly at Home’)
• When ready to cook, bring a pot of salted water to a rolling boil. Add the pasta and cook until tender and fully cooked through, about 6-10 minutes. Cook time depends on thickness and shape so check for doneness before removing from the pot.

The post Cavatelli Pasta Recipe appeared first on Gemma’s Bigger Bolder Baking.

Table of Contents

• What is Homemade Cinnamon Toast Crunch?
• Tools You Need for Homemade Cinnamon Toast Crunch
• Key Ingredients and Why
• How to Make Homemade Cinnamon Toast Crunch
• Can I Make Cinnamon Toast Crunch in Advance?
• How to Store Homemade Cinnamon Toast Crunch
• FAQs
• Gemma’s Pro Chef Tips
• More Recipes for Cinnamon Fans

What is Homemade Cinnamon Toast Crunch?

• Homemade Cinnamon Toast Crunch cereal is a from-scratch version of the popular General Mills cereal that debuted in 1984. It remains one of the company’s most popular flavors.
• The idea behind the cereal was a bite-sized version of cinnamon toast.
• This recipe gives you the lovely cozy cinnamon taste and crispiness in a fresher, less sugary version of the original.
• It’s great for breakfast with milk and perfect as a lunchbox snack or a late-night treat!

Tools You Need for Homemade Cinnamon Toast Crunch

• Baking sheets
• Parchment paper
• Mixing bowl
• Measuring cups and measuring spoons
• Rolling pin
• Pizza cutter or sharp knife

Key Ingredients and Why

• Coconut oil

  • Coconut oil is extracted from dried coconut meat. It adds a mild coconut flavor to the recipe and helps bind the ingredients together so the cereal pieces hold their shape.
  • Coconut oil helps make this cereal crispy.
  • Coconut oil turns solid below 76°F/24°C. Melt it as needed before using it in this recipe.

• Granulated Sugar

  • Granulated sugar gives this cereal sweetness and contributes to the crispy texture.
  • Caramelization of the sugar deepens the flavor of the cereal and gives it a golden brown, toasty appearance.
  • Sugar is used in the dough and a cinnamon-sugar mixture is sprinkled on top.

• Flour

  • Homemade Cinnamon Toast Crunch is made with all-purpose flour. With 11% protein, all-purpose flour gives the cereal more structure than lower-protein cake flour would, while still making it lighter and less chewy than something made with higher-protein bread flour.

• Baking Soda

  • Baking soda is a leavening agent that makes the Homemade Cinnamon Toast Crunch lighter and airier.
  • Baking soda also reacts with hot sugar to make the cereal crispy.

• Vanilla

  • Vanilla is a natural complement to cinnamon and sugar and gives the homemade cereal a depth of flavor.
  • Never run out when you learn How to Make Homemade Extracts.

• Cinnamon

  • The warm, spicy, slightly sweet, uniquely cozy flavor of ground cinnamon gives the cereal its delicious and comforting taste.
  • It blends perfectly with sugar, giving this cereal a warm sweetness. The aroma of cinnamon sugar is nostalgic to many, and makes this cereal an irresistible treat for kids and adults!

How to Make Homemade Cinnamon Toast Crunch

• Prep

  • Preheat the oven, line two baking sheets with parchment paper, and lightly flour the parchment paper.
  • Prepare cinnamon-sugar mixture for the topping.

• Make the Dough

  • Combine the coconut oil with the water, sugar, and vanilla extract.
  • Whisk together the flour, baking soda, and cinnamon, and then use your hands to knead into the sugar mixture. The dough should be crumbly but cohesive. Add water little by little if the mixture is too dry.

• • Divide the dough in half. Roll out each half on the lightly-floured piece of parchment paper. Roll the dough as thin as possible.
  • Press the cinnamon sugar onto the dough.

• Cut and Bake

  • Cut the dough into 1/2-inch squares, but do not separate the pieces.
  • Bake for 15 minutes, rotating the pans halfway through baking. Cook until nicely browned.
  • Recut the dough while it’s still warm.
  • Let the cereal cool completely on the pans. It will crisp up as it cools.
  • Enjoy in a bowl with milk, or as is!

Can I Make Cinnamon Toast Crunch in Advance?

Yes, you can make the cereal in advance. Prepare the dough and refrigerate for up to three days. Let the dough come to room temperature before rolling out and baking.

How to Store Homemade Cinnamon Toast Crunch

Store in an airtight container at room temperature for up to two weeks.

FAQs

• Can I make Homemade Cinnamon Toast Crunch gluten-free?

Yes, you can make this cereal gluten-free by swapping out the all-purpose flour for a gluten-free type. See our Guide to the Best Gluten-Free Flours for options.

• Can I use whole wheat flour instead of all-purpose flour in this recipe?

  • You can also use whole wheat flour. Substitute at a 1:1 ratio.
  • A good rule of thumb to keep in mind if altering the recipe: Use only up to three-quarters of the amount of liquid called for, and then add more if needed to get the same consistency as what’s called for in the recipe.

• Can I make this recipe with a sugar substitute?

  • Check The Best Sugar Substitutes for Baking Chart for how to swap in another sweetener like honey, agave nectar, and stevia.
  • You can also leave off the cinnamon-sugar topping if you prefer.

• How do I make Homemade Cinnamon Toast Crunch in a conventional oven (non-fan assist, non-convection oven)?

  • If you’re using a regular oven, cook at 375°F (190°C). For more information, see this Guide to Knowing Your Oven.
  • Just note that I use fan assist here because we have multiple trays baking at once and we need the air to circulate for even baking. If you don’t use a fan then you will have to rotate the trays for an even bake.

• Can I make these in an air fryer?

  • Yes, you can use an air fryer. An air fryer works like a convection oven, which is fan assisted with heating elements on the ceiling inside the baking chamber.
  • If the air fryer is a compact model, cover the top of your baked goods with aluminum foil if they start to brown too early.

Gemma’s Pro Chef Tips

• You can make cinnamon sugar by mixing a quarter cup (2 oz/58 g) of sugar with 1 tablespoon of cinnamon.
• This dough should be a bit crumbly, like pie crust. Too much water will toughen the dough (but too little water will make it hard to stay together and roll out thin.) Add the minimal amount of water and then go slowly after that to feel it out.
• It’s important to roll the dough as thinly as possible or the squares will bake up too large and won’t be crunchy.
• You can leave off the cinnamon-sugar topping if you would like a less sweet cereal.
• Try serving this with Homemade Almond Milk or Homemade Yogurt!

More Recipes for Cinnamon Fans

• Banana Upside-Down Cinnamon Roll Recipe
• Microwave Cinnamon Roll Oatmeal in a Mug
• Cinnamon Roll Muffins
• Cinnamon Roll Monkey Bread
• Caramel Apple Crisp with Cinnamon Ice Cream (No Machine)

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Homemade Cinnamon Toast Crunch Recipe

Craft Homemade Cinnamon Toast Crunch for a healthier irresistible alternative to store-bought cereal, perfectly sized, sweetened and spiced.

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Author Gemma Stafford

Ingredients

• ⅓ cup (2½ fl oz/71 ml) coconut oil, melted
• 4 - 6 tablespoons water
• ¼ cup (2 oz/57 g) granulated sugar
• 1 teaspoon vanilla extract
• 2 cups (10 oz/284 g) all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• ¼ cup (2 oz/57 g) cinnamon sugar, for topping

Instructions

• Preheat the oven to 350°F (180°C) fan assisted and line 2 baking sheets with parchment paper. Set aside.
• In a medium bowl, combine the oil, 4 tablespoons water, sugar, and vanilla extract.
• In a separate bowl, whisk together the flour, baking soda, and cinnamon, then knead into the sugar mixture. The dough should be a bit crumbly but still hold together. If it seems too dry, add the extra water, a little bit at a time until this dough just comes together.
• Divide the dough in half and roll each half out as thin as possible directly onto the lightly floured piece of parchment paper for the pans. Lightly flour the rolling pin to help roll the dough very thin.
• Sprinkle the cinnamon sugar all over the top of the dough and press in with your hands or the rolling pin to make sure it is sticking to the dough.
• With a pizza cutter or sharp knife, cut the dough into ½-inch (12 mm) squares. (No need to push the pieces apart).
• Bake the sheets for about 15 minutes, rotating halfway through, until nicely browned.
• After removing from the oven, re-cut the dough while it’s still warm, then let cool completely on the baking sheets. The cereal will get crispy as it cools.
• Serve over milk of your choice. Store the leftovers in an airtight container at room temperature for up to 2 weeks.

The post Homemade Cinnamon Toast Crunch Recipe appeared first on Gemma’s Bigger Bolder Baking.