Ingredients
For the "su pitzosu"
500 g of Remilled Durum Wheat Semolina - 100% Italian Wheat
230/250 g of water
12 g of extra virgin olive oil
3 g of salt
 
For the seasoning
180 g of fresh spinach leaves
1 tablespoon of extra virgin olive oil
Water q.s.
 
For the crudaiola
30 cherry tomatoes
2 tablespoons of extra virgin olive oil
1 small Tropea onion
Zest of one lemon
Salt q.s.
Pepper q.s.
 
To garnish
30 g of toasted pine nuts
150 g of burrata
Basil leaves q.s.
 
Directions
Start by pouring the water, salt and oil into a large bowl and knead with your hands, then move the mixture on the worktop and start creating the dough. If the mixture crumbles in the formation of the dough, add a spoon of water while working. Once ready, wrap the dough in a cloth and let it rest for 15/20 minutes.
Meanwhile, prepare the dressing. Blend the fresh spinach together with the oil and 50 ml of cold water, adding a little at a time to homogenize the sauce. When the consistency is fluid, keep the sauce in the fridge.
Proceed with the preparation of the crudaiola: cut the tomatoes in 4, add the coarsely chopped lemon zest, the onion, season with salt, pepper and oil and let it rest in the refrigerator.
Take the dough and take a piece, closing the remaining mixture in the cloth. Roll out the dough to a thickness of about 2 mm then cut into squares of 5x5 cm.
Place the square of pasta on the “rigagnocchi” and, with the help of a ladle, roll the square of pasta downwards, thus obtaining garganelli. At this point, join the two ends by pressing them together. Repeat this operation for the remaining dough, placing the ready "su pitzosu" on a tray sprinkled with semolina. After this step, let it dry for a few hours.
Cook the "su pitzosu" for 8/10 minutes, until they rise to the surface, then drain and toss with the cold crudaiola: the pasta must be just drained and not left to cool first. On the bottom of each plate, pour two tablespoons of spinach sauce, add the pasta, distribute the stracciatella, pine nuts and a few basil leaves.



In cooperation with Il Dolce di Alice