It is also evident that in Magna Grecia (Calabria) the noodles were called l\u00e0ganes and from here they also spread to ancient Rome (the rest of Italy).\u00a0So, we can argue that\u00a0<\/span><\/span><\/span>the pasta was invented by the calabrian<\/span><\/span><\/span>s!<\/span><\/span><\/span><\/p><\/blockquote>\n Today, in Calabria, many pasta sizes are used:\u00a0tagliolini, scilatelli, schiaffettoni, calandretti, priestly hats, women’s curls, ravioli, Crotone\u2019s cavatelli, cavatelli, cannelloni, cannarozzoli, gnocchi or roscatell<\/em>i, but those that are more prepared are the macaroni<\/em> in the iron, called in the dialect of\u00a0maccarruni \u2018e casa<\/em>\u00a0, or\u00a0maccheroni cu bucu,’ mockets, fusilli, fileja, scialatelli<\/em>.<\/p>\n For\u00a0example, an iron stick is used\u00a0to make the\u00a0<\/span><\/span><\/span>maccarruni<\/span><\/span><\/span><\/em>\u00a0, but it seems that a weeping willow branch may also be used, or a rush, sparto or genista.\u00a0Someone even uses one of the rays of a bike wheel or umbrella.<\/span><\/span><\/span><\/p><\/blockquote>\n Below I present you\u00a0the most used Calabrian pasta recipes.<\/p>\n Ingredients:<\/strong> Process:<\/strong> Ingredients:<\/strong> Ingredients:<\/strong> Ingredients:<\/strong> Ingredients:<\/strong> Ingredients:<\/strong> Ingredients:<\/strong> Ingredients:<\/strong> Ingredients:<\/strong> Ingredients:<\/strong> Ingredients:<\/strong> Ingredients:<\/strong> What is your favorite italian pasta among these?\u00a0<\/strong>Write down in the comments!<\/p>\n","protected":false},"excerpt":{"rendered":" On the origins of the pasta, there is an old dispute: whether the Chinese have invented it or whether Italians created this extraordinary food first.\u00a0In my opinion the problem does not exist!\u00a0And do you know why?\u00a0But it is clear: the Chinese pasta, which Marco Polo described so well, came (and is still) prepared with rice…<\/p>\nHomemade pasta or\u00a0‘A pasta’ i c\u00e2sa<\/h2>\n
![\"\"](\"https:\/\/www.irenemilito.it\/en\/wp-content\/uploads\/sites\/4\/2017\/12\/23824041_138778910054053_6206029156317134848_n.jpg\")
<\/p>\n
\n\u2022 800-100 grams per person of hard wheat flour
\n\u2022 Warm water
\n\u2022 salt<\/p>\n
\nThis traditional recipe supplements the lack of eggs with the use of hard wheat flour and the long handling of the dough.\u00a0To the quantity of flour required, placed as a fountain on a wooden axis, slowly warms the water well and, while continuing to knead energetically, add other water until the flour absorbs it.\u00a0The dough must be homogeneous, elastic and velvety.\u00a0Covered with a cloth, let it rest for an hour, before stretching it to the left, to give it the desired shape.\u00a0Not everyone knows this dough;\u00a0whoever does it, pour salt on the flour from the beginning, putting three pinches, as the ancient use, probably born of the concept of perfection and sacredness that always accompanied the number three.\u00a0The most common forms of damage to the dough are: sagna, for which the leaf is divided into large squares or rectangles, which are used to litter the cake and cover the cuttings, as we indicate in the typical Sagna chjna;\u00a0kyariella or laganelle, long strips of pasta, about a centimeter wide, usually accompanied with legumes or used alone;\u00a0vermicelli, thin spaghetti, which are mainly used to be seasoned with tripe sauce or with cuttlefish sauce;\u00a0filigree, thinner still and great with broth;\u00a0maccarruni, also called fusilli, our strong plate for excellence, if seasoned with castrated sauce and ricotta.\u00a0For the latter, special processing is required.<\/p>\nFusilli or\u00a0Maccarruni \u2018i casa<\/h2>\n
![\"\"](\"https:\/\/www.irenemilito.it\/en\/wp-content\/uploads\/sites\/4\/2017\/12\/20633834_122453375053193_8183559140233183232_n.jpg\")
<\/p>\n
\n\u2022 500 grams of hard wheat flour
\n\u2022 2 eggs
\n\u2022 1 cup of lukewarm water
\n\u2022 A pinch of salt
\nProcess:<\/strong>
\nArrange the flour as a fountain on pastry board.\u00a0Shake the eggs in a plate with salt and pour into the flour.\u00a0Amalgam and energetically knead the ingredients so you will get a homogeneous, velvety, and a little polish paste.\u00a0Leave the dough for an hour, covering it with a cloth;\u00a0then you\u2019ll get long sticks, big little more than a pencil and cut into 10-12 centimeters long, using a knife or spatula to scrape.\u00a0Place in each piece of pasta the squared, squat-like iron, and, pressing slightly with your hands, roll around the pasta stick, sliding it back and forth over the pastry board to lengthen it and thinner it.\u00a0Then, with delicacy,\u00a0avoiding crushing the dough and aligning the macaroni on a slightly floured cloth.\u00a0Dip them in plenty of salty boiling water, to which you have added a bit of olive oil, to avoid sticking macaroni to each other.\u00a0Cook them al dente, cook them well and dress them with a good sauce, preferably chestnut, sprinkled with salt and hard cheese (cottage cheese) or grated pecorino cheese.\u00a0Served aside the holy oil: it will pour a teaspoon on the macaroni, who wants them spicy.\u00a0sprinkling them to taste of salty and hard cheese (ricotta toosta) or grated pecorino cheese.\u00a0Served aside the holy oil: it will pour a teaspoon on the macaroni, who wants them spicy.<\/p>\nMacaroni with iron stick<\/h2>\n
![\"\"](\"https:\/\/www.irenemilito.it\/en\/wp-content\/uploads\/sites\/4\/2017\/12\/22793923_2052717131681745_1627772556276662272_n.jpg\")
<\/p>\n
\n\u2022 500 grams of hard wheat flour
\n\u2022 Warm water
\n\u2022 A pinch of salt
\nProcess:<\/strong>
\nPut the flour on a fountain on the pastry board, pour into the lukewarm water with the salt.\u00a0Knead while continuing to add more water until it gets smooth, hard and dry enough to not stick to the hands.\u00a0After having rested it a bit, form a long roll, remove long pasta packages from 5 to 10 cm.\u00a0Put flour on the iron and slip it into the pack, rolling it with your palms.\u00a0Then gently pull the iron stick, which should slip easily as the dough is dry.\u00a0Place the macaroni on top over a flaky canvas, aligning them next to each other at a certain distance.<\/p>\nPotato gnocchi<\/h2>\n
![\"\"](\"https:\/\/www.irenemilito.it\/en\/wp-content\/uploads\/sites\/4\/2017\/12\/23596041_149042122491312_5474774243612819456_n.jpg\")
<\/p>\n
\n\u2022 500 grams of white pasta potatoes
\n\u2022 200 grams of flour about
\n\u2022 3 eggs
\n\u2022 Nutmeg
\nProcess:<\/strong>
\nWash and bake the potatoes in plenty of salted water, drain them, peel them, pour them into the hot pan crushers and pick the puree in a bowl.\u00a0Add the flour, the eggs and knead gently.\u00a0Remove pieces of pasta, make chopsticks and cut them about 3 cm in length.\u00a0Pass them into the appropriate cutter dumplings or a grater and put them on a floured floor to dry.<\/p>\nCavatelli<\/h2>\n
![\"\"](\"https:\/\/www.irenemilito.it\/en\/wp-content\/uploads\/sites\/4\/2017\/12\/20633659_982337025241961_8269732406282420224_n.jpg\")
<\/p>\n
\n\u2022 500 grams of hard wheat semolina
\n\u2022 Water
\n\u2022 Salt to taste
\nProcess:<\/strong>
\nPut the flour on a fountain on the pastry board, pour into a glass of lukewarm water and egg;\u00a0knead, adding the water necessary to obtain a smooth and compact paste.\u00a0Wrap it in a wet, wrinkled cloth, allow it to rest for at least half an hour and then wrap it in a thin sheet with the roller pin.\u00a0Sprinkle the surface of the thin sheet.\u00a0Sprinkle the surface of the leaf with abundant flour and fold it on itself.\u00a0Place the folded pasta over a cutting board and cut it into narrow strings with a large sharp knife.\u00a0Dip the pasta skeins and put the cavatelli obtained over a floured canvas to dry.<\/p>\nPriest hats<\/h2>\n
![\"\"](\"https:\/\/www.irenemilito.it\/en\/wp-content\/uploads\/sites\/4\/2017\/12\/18298981_1389534074441483_5043865461909880832_n.jpg\")
<\/p>\n
\n\u2022 500 grams of flour
\n\u2022 Water
\n\u2022 A pinch of salt
\nProcess:<\/strong>
\nKnead well and put to rest for about 1 hour.\u00a0Pour the dough with the roller pin and make a sheet of 0,5 mm thickness and cut it into so many discs of about 8 cm in diameter.\u00a0Spread a portion of the internal seasoning and fold over the three flaps inwards, giving each tricorn paste circle.\u00a0There are also those who just close the edges without stuff them.<\/p>\nStrangghugliapreviti (Flour dumplings)<\/h2>\n
![\"\"](\"https:\/\/www.irenemilito.it\/en\/wp-content\/uploads\/sites\/4\/2017\/12\/19367073_425812047805990_202273851332100096_n.jpg\")
<\/p>\n
\n\u2022 500 grams of hard wheat flour
\n\u2022 1 egg
\n\u2022 Water
\n\u2022 Salt to taste
\nProcess:<\/strong>
\nSift the flour on a deck, make a hole in the center and pour oil, a pinch of salt and a glass of lukewarm water;\u00a0incorporate the flour and work it until it forms a soft and compact paste.\u00a0Cover it with a damp towel and let it rest for about half an hour.\u00a0Take back the dough, remove the pieces and make chopsticks.\u00a0Cut them to a length of about 3 centimeters, then pass them over a griddle over the form of dumplings and let them dry over a can.<\/p>\nL\u00e0gane<\/h2>\n
![\"\"](\"https:\/\/www.irenemilito.it\/en\/wp-content\/uploads\/sites\/4\/2017\/12\/22709210_124464888269139_5006852988531113984_n.jpg\")
<\/p>\n
\n\u2022 500 grams of hard wheat semolina
\n\u2022 1 egg
\n\u2022 Water
\n\u2022 Salt to taste
\nProcess:<\/strong>
\nPut the flour on a fountain on the pastry board, pour into a glass of lukewarm water;\u00a0knead, adding the water necessary to obtain a smooth and compact paste.\u00a0Divide it into two or more parts, as I get easier to pull the sheet.\u00a0Work each of this piece of pasta with the rolling pin and make a thin sheet.\u00a0Spread abundant flour on the surface of the leaf and wrap it around the rolling pin, u laganaturi, then gently slice it down, dropping the dough on the pastry board folded on itself.\u00a0Place the folded dough over a cutting board and cut it into large strips with a large sharp knife, winding up the lagane and putting them on a floured canvas.<\/p>\nFilejia\u00a0or\u00a0Maccarruni i casa
\n<\/strong><\/h2>\n![\"\"](\"https:\/\/www.irenemilito.it\/en\/wp-content\/uploads\/sites\/4\/2017\/12\/21827909_118943512104532_5816769308138668032_n.jpg\")
<\/p>\n
\n\u2022 500 grams of hard wheat semolina
\n\u2022 Salt to taste
\n\u2022 Water
\nProcess:<\/strong>
\nPut the flour on a fountain on the table, pour into a glass of water necessary to get a smooth, compact dough.\u00a0Wrap it in a moistened white napkin and let it rest.\u00a0Take the dough back, remove the small pieces and form long and large sticks like a finger.\u00a0Turn them around spiral around a string of wool or a stocking iron and lay them with the palms of your hands without pressing too much over the pasta.\u00a0Spray it very gently out of the iron and put it on a floured canvas, lining it up beside the other well spaced.<\/p>\nMacaroni with a hole<\/h2>\n
![\"\"](\"https:\/\/www.irenemilito.it\/en\/wp-content\/uploads\/sites\/4\/2017\/12\/maccarruni.jpg\")
<\/p>\n
\n\u2022 500 grams of hard wheat semolina
\n\u2022 Salt to taste
\n\u2022 Water
\nProcess:<\/strong>
\nPut the flour on a fountain on the pastry board, pour into a glass of lukewarm water;\u00a0knead, adding the water necessary to obtain a smooth and compact paste.\u00a0Wrap it in a moistened white napkin and let it rest.\u00a0Take the dough and remove the small pieces and form long and large sticks.\u00a0Finish the stocking iron, put it into the pasta sticks, put them with the palms of the hands, then gently pull the iron stick and let it dry over a floured canvas, lining them beside the other well spaced.<\/p>\nStruncatura<\/h2>\n
![\"\"](\"https:\/\/www.irenemilito.it\/en\/wp-content\/uploads\/sites\/4\/2017\/12\/18380536_1343824149066973_1209824255001231360_n.jpg\")
<\/p>\n
\n\u2022 500 grams of hard wheat semolina
\n\u2022 1 egg
\n\u2022 Salt to taste
\n\u2022 Water
\nProcess:<\/strong>
\nPut the flour on a fountain on the pastry board and pour a glass of lukewarm water and egg;\u00a0knead, adding the water necessary to obtain a smooth and compact paste.\u00a0With the rolling pin roll into a thin sheet, let it dry;\u00a0Then, with the thumb and the index, rip out the pieces of puff pastry and put them over a floured sheet.\u00a0Use the Struncatura for sauces and soups.<\/p>\nTaglierini<\/h2>\n
![\"\"](\"https:\/\/www.irenemilito.it\/en\/wp-content\/uploads\/sites\/4\/2017\/12\/23507092_551295615234390_6136444020332691456_n.jpg\")
<\/p>\n
\n\u2022 300 grams of hard wheat flour
\n\u2022 1 egg
\n\u2022 Water
\n\u2022 Salt to taste
\nProcess:<\/strong>
\nPut the flour on a fountain on the pastry board, pour into a glass of lukewarm water and egg;\u00a0knead, adding the water necessary to obtain a smooth and compact paste.\u00a0Roll it with the rolling pin in a thin sheet.\u00a0Sprinkle the surface of the leaf with abundant flour and fold it on itself.\u00a0Place the dough back over a cutting board and cut it into strips with a large sharp knife.\u00a0Dip the pasta skeins and put the Taglierini on a floured canvas to dry.<\/p>\n