tagAlt.Grano Arso Fettuccini with Sun dried Tomatoes and Greens

Smoky Grano Arso Fettuccine with Sun-dried Tomatoes and Greens

Name: Smoky Grano Arso Fettuccine with Sun-dried Tomatoes and Greens
Prep time: 75 min
Cook time: 10 min
Total time: 85 min
Yield: 4
Cuisine: Italian
Ingredients: 200gram All-purpose flour; 50gram Semola flour; 50gram Grano Arso flour; 3 Egg; 1pinch Salt; 2 Garlic Cloves; 1 Broccoli rabe; 12 Sun-dried tomatoes; as needed Ricotta cheese (Sheep's Milk); as needed Extra-virgin olive oil; as needed Salt; as needed Black Pepper; as needed Red Chili Flakes

Hearty toasted wheat fettuccine with sun-dried tomatoes and fresh greens—a vibrant taste of southern Italy.
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Michele:

I did run into a bit of difficulty sourcing Grano Arso in my grocery, so I looked online and found it without any difficulty. Once it was in my hot l...

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Grano Arso is a storied Italian grain beloved in the southern regions, particularly in Puglia. Traveling north from Rome, you'll find this ingredient brings a striking and innovative dimension to pasta, offering a departure from the familiar durum wheat varieties.

Grano Arso, literally 'burnt wheat,' is toasted durum wheat that infuses recipes with a signature smoky aroma and deep, earthy color. This dish highlights the unique qualities of Grano Arso by turning it into a rich, chewy fettuccine perfect for adventurous eaters.

To showcase the best of Grano Arso pasta, this recipe combines its robust depth with the sweetness of sun-dried tomatoes and the gentle bitterness of leafy greens such as broccoli rabe, a celebrated staple in Pugliese cuisine. For an authentic result, seek out Grano Arso at specialty Italian food shops or reputable online sellers. This is a must-try for pasta lovers eager to experience something new.

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Preparation

for 4 servings

Step

Of 4

Mix and Rest the Grano Arso Dough

Combine all three flours in a large bowl and sift thoroughly to ensure a uniform texture and smooth dough.

On a clean surface, pile the sifted flour and form a large well in the center. Add the eggs one at a time to the well, being careful not to spill. Sprinkle with a pinch of salt. Gently draw the flour into the eggs, starting from the center and working outward, until the mixture comes together. Knead until the dough is smooth and elastic, then shape it into a ball. Cover tightly with plastic wrap and let it rest for about 20 minutes to relax the gluten.

Note: Grano Arso, also called 'burnt wheat flour,' imparts a smoky character and is a specialty of Puglia's Daunia region.

Step

Of 4

Roll Out and Slice the Fettuccine

After resting, divide the dough into three or four smaller portions. Keep the pieces you're not working with covered so they stay moist.

Roll each portion on a floured surface (or use a pasta machine) to a thickness of about 2–3mm. Fold the sheet several times, dusting with flour between each fold to prevent sticking, then cut into strips about 0.3 cm wide using a sharp knife. Gently unravel the strips to form long fettuccine noodles.

Arrange the freshly cut pasta on a tray dusted with semolina or rice flour to keep them from sticking together.

Step

Of 4

Prepare the Greens and Flavor Base

Bring a large pot of salted water to a rolling boil. Add the broccoli rabe (or other greens) and cook for a few minutes until they are tender yet bright green. Drain well. Pat the sun-dried tomatoes dry, roughly chop them, and set aside.

Meanwhile, gently crush the garlic cloves and add them to a large skillet with olive oil. Warm on low heat to infuse the oil, then add a pinch of chili flakes and your drained greens. Sauté for a minute to combine flavors, then add the chopped sun-dried tomatoes and toss everything together.

Step

Of 4

Boil the Fettuccine and Combine

Bring the water you used for the greens back to a boil. Add the fresh fettuccine and cook for a few minutes, adjusting time based on noodle thickness, until al dente.

Drain the pasta thoroughly and transfer it immediately into the skillet with your greens and sun-dried tomatoes. Toss well to coat the noodles evenly with the sauce and vegetables. Serve hot, garnished with a generous sprinkle of grated salted Ricotta or your favorite sharp cheese.

Reviews

Michele Sunday 1st of November 2020

Worth the extra work

I did run into a bit of difficulty sourcing Grano Arso in my grocery, so I looked online and found it without any difficulty. Once it was in my hot little hands, I jumped into this recipe because it was quite intriguing - when it was done, I discovered it was so worth the extra leg-work. I spent two weeks in Puglia a few summer ago, and this dish brought back some excellent culinary memories - thanks for giving me the inspiration to cook up a dish I so loved in Puglia!

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Smoky Grano Arso Fettuccine with Sun-dried Tomatoes and Greens

Hearty toasted wheat fettuccine with sun-dried tomatoes and fresh greens—a vibrant taste of southern Italy.
Add to favourites

75 total time (min)

10 cooking time (min.)

13 ingredients

484 kCal

4 steps to complete the preparation

Ingredients

Grano Arso Fresh Pasta dough

Broccoli Rabe dressing Ingredients