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Ferretti pasta, a southern Italian eggless pasta, is a delightfully fun pasta to make with children. Serve with almost any sauce; a great ragù is ideal!
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Ferretti Eggless Pasta

Ferretti are made with flour and water; no eggs. 
So what’s a ferretto? It’s a long, thin piece of metal that’s more or less the length and width of a  barbecue skewer. If you don’t have a ferretto then by all means use a metal skewer. You can buy a ferretto from Amazon Italy. They're inexpensive, made of bronze (the best for pasta tools!) and well worth it!
As this is a typical pasta from the Calabria, Puglia and Basilicata regions of Italy, I like to use a typical sauce from the area: ‘Ndruppeche.
Course Pasta
Cuisine Italian
Keyword italy, pasta, vegetarian
Prep Time 30 minutes
Cook Time 8 minutes
30 minutes
Total Time 38 minutes
Servings 3
Calories 1810kcal

Ingredients

  • 200 grams water
  • 250 grams flour, all purpose or "00"
  • 250 grams semolina flour If you can't find semolina flour, use only all purpose or "00"

Instructions

  •  Mix the flour and water together on a work surface, preferably a large wooden pasta board, and once they’re blended form a ball and keep the ball covered with a dish towel. 
  • Allow the dough to sit for a half an hour or so and then begin forming your ferretti.
  • There are two ways that you can shape the ferretti: you can take a piece of dough and roll it into it a long, and thin log. 
  • Cut off 2 inch pieces, and gently roll the ferretto across each piece of dough. The piece of dough will flatten out and wrap itself around the ferretto. 
  • Slip it off and continue until you have made ferretti from all the dough. 
  • The second way to make ferretti eggless pasta Is to take a piece of dough in your hands and rub it together until the dough is long and thin. 
  • Next use the ferretto to shape the ferretti.
  • Let them sit for a while to dry while you make a sauce, and this can be anything that strikes your fancy.
  • As this is a typical pasta from the Calabria, Puglia and Basilicata regions of Italy, I like to use a typical sauce from the area: ‘Ndruppeche.

Nutrition

Serving: 80grams | Calories: 1810kcal | Carbohydrates: 372g | Protein: 57g | Fat: 5g | Sodium: 17mg | Potassium: 732mg | Fiber: 16g | Calcium: 80mg | Iron: 22.5mg