Sagne Torte
by
Flavia Giordano
Sagne Torte, or sagne 'ncannulate, is a typical pasta shape from Salento, Italy. It is made by rolling and swiping strips of dough, like thick noodles, with the palm of the hand, twisting them around themselves.
The shape of this dough, which was traditionally eaten on the feast day of St. Joseph, is reminiscent of wood shavings, in honor of the carpenter saint.
After shaping it, cook it in salted boiling water for about 8-10m, grab your favorite sauce, and enjoy!
- Level
Advanced
- Cooking
2h+
- Overral
3h
- Ready
All-Purpose Flour
to dust
Egg-Free Pasta Dough
Fine Semolina
200gWater
100ml
Equipment
Pasta Sheeter
All-Purpose Flour
to dust
Egg-Free Pasta Dough
Fine Semolina
200gWater
100ml
Equipment
Pasta Sheeter
Sagne Torte
Flavia Giordano
Add 200g of fine semolina to a medium bowl. Make a well in the center and add 50ml of water
Mix with a fork to incorporate the water. Add 25ml of water and mix to obtain a wet sand crumbly texture
Add 25ml of water and knead until the dough comes together, but is still quite crumbly. Add a little more water if necessary, but not much, or the dough will become sticky. Move it to a cutting board
Knead for 2-3m. If the dough is too hard and crumbly, add a few drops of water and continue to knead to obtain a compact, elastic, and firm dough that doesn't stick to the board
Let the dough rest covered for 30m before shaping. The egg-free pasta dough is ready
Divide the dough into 3 parts, and dust all-purpose flour over it. Shape the dough into a ball and gently press it to form a 2cm thick disc
Run the dough through a pasta sheeter. Fold it in 3 and dust flour over it
Run the dough repeatedly through the pasta sheeter. Change the setting each time until you reach setting 3
Trim off the irregular sides of the pasta sheets. Cut 20cm x 1.5cm strips, similar to a tagliatelle, using a pasta cutter
Pinch both ends of a pasta strip. Keep one side pinched while rolling the dough onto itself with the other hand. Fold it in half, creating a U shape, and seal both ends together. Repeat with the other strips
Transfer to a pasta rack and let it sit for at least 1h before cooking it. The sagne torte is ready