Handmade Spaghetti With Snails: Spaghetti A Mano Con Lumache
Serves: 3
Magnus Pfeffer
1 January 1970
Based on User reviews:
48
Spice
65
Sweetness
44
Sourness
36
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 cup
Extra-Virgin Olive Oil6 cloves
Garlic (sliced)1
Salt6 sprigs
Oregano (fresh)2 cups
Semolina Flour2 cups
All-Purpose Flour1.5 cups
Water (warm)Directions:
1
Prepare the pasta dough according to the recipe and roll out to the thinnest setting on a pasta-rolling machine
2
Using a paring knife, cut the pasta sheets into long strands of spaghetti
3
Carefully hang the strands over a dowel over the back of a chair to dry
4
Bring 6 quarts of water to a boil over high heat and add 2 tablespoons salt
5
Meanwhile, in a large, heavy-bottomed skillet, heat the olive oil over medium-high heat and add the garlic
6
Cook for 2 minutes, until it is fragrant and golden, then add the snails and mint, and toss well
7
Season with salt and pepper and then add the oregano
8
Reduce the heat to medium-low and cook for 10 to 12 minutes
9
Once the snails are cooked through and fragrant, cook the spaghetti in the boiling water until tender yet al dente, about 4 minutes
10
Drain, reserving a little pasta water, and add to the pan with the snails
11
Gently toss over high heat for 1 minute, adding more olive oil or a little pasta cooking water if necessary, and divide evenly among 6 warmed pasta bowls
12
Mound the flour in the center of a large wooden cutting board
13
Make a well in the middle of the flour and add water
14
Using a fork, begin to incorporate the flour, starting with the inner rim of the well
15
As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape
16
The dough will come together when half of the flour is incorporated
17
Start kneading the dough with both hands, using the palms of your hands
18
Once you have a cohesive mass, remove the dough from the board and scrape up and discard any leftover bits
19
Lightly reflour the board and continue kneading for 6 more minutes
20
The dough should be elastic and a little sticky
21
Wrap the dough in plastic and allow to rest for 30 minutes at room temperature