Slide each tube off the rod gently so its hollow center stays open. Keep the dough covered between portions and grate the horseradish only when the pasta is ready.
Make ahead The sauce can be prepared before shaping the pasta. Keep the dough covered during its refrigerator rest and cook the formed pasta while still fresh.
Ferricelli con salsiccia pezzente e rafano
Prep 1 hr 20 min · Cook 1 hr 15 min · Yield 6 portions (Fresh pasta with sausage sauce.) · Difficulty Hard
Method
Warm the oil and garlic in a wide saucepan for about 3 minutes, without coloring the garlic. Add the passata, then the sausage pieces and sauce salt. Bring to a gentle simmer and cook for about 1 hour, stirring and checking the base. The sausage must be cooked through; check for 75°C for 30 seconds in a thick piece. Remove the garlic.Warm the oil and garlic in a wide saucepan for about 3 minutes, without coloring the garlic. Add the passata, then the sausage pieces and sauce salt. Bring to a gentle simmer and cook for about 1 hour, stirring and checking the base. The sausage must be cooked through; check for 167°F for 30 seconds in a thick piece. Remove the garlic.
Meanwhile mix the two dough flours and make a well. Add the egg, dough salt and initial dough water. Knead until firm and smooth, using a little reserve water only if dry flour remains. Wrap and refrigerate for 30 minutes.Meanwhile mix the two dough flours and make a well. Add the egg, dough salt and initial dough water. Knead until firm and smooth, using a little reserve water only if dry flour remains. Wrap and refrigerate for 30 minutes.
Cut off small pieces of dough, about 4 g each, keeping the rest covered. Roll each into a cylinder about 6 cm long. Lay a thin food-safe pasta rod along it, press lightly and roll the dough around the rod to make a hollow tube. Slide it off carefully without closing the channel. Dust trays lightly with the working semolina and spread out the ferricelli.Cut off small pieces of dough, about 4 g each, keeping the rest covered. Roll each into a cylinder about 2¼ in long. Lay a thin food-safe pasta rod along it, press lightly and roll the dough around the rod to make a hollow tube. Slide it off carefully without closing the channel. Dust trays lightly with the working semolina and spread out the ferricelli.
Bring the cooking water to the boil in a pot of at least 6 liters, then add the coarse salt. Boil the ferricelli in batches for about 2 minutes, or until tender through the walls. Lift directly into the hot sauce, keeping a little cooking water to loosen it if needed.Bring the cooking water to the boil in a pot of at least 25⅓ cups, then add the coarse salt. Boil the ferricelli in batches for about 2 minutes, or until tender through the walls. Lift directly into the hot sauce, keeping a little cooking water to loosen it if needed.
Fold through the two grated cheeses. Divide between warm plates and grate the fresh horseradish over the pasta just before serving, adding it gradually for a lively finish.Fold through the two grated cheeses. Divide between warm plates and grate the fresh horseradish over the pasta just before serving, adding it gradually for a lively finish.
