How to Make Orecchiette with 'Grano Arso' Flour | Pasta Grannies скачать в хорошем качестве

How to Make Orecchiette with 'Grano Arso' Flour | Pasta Grannies

Maria Lucia and Domenica make orecchiette pasta using an unusual flour called 'grano arso'. This translates as burnt wheat and it comes from the time when peasants were allowed to glean any wheat grains left from after the stubble had been torched after harvesting. The smoky flour was added to normal flour as a way of making it go further. For the pasta: 200g finely ground durum wheat flour (semola rimacinata) 100g burnt wheat (grano arso) flour 150 ml warm water For the condimento: 500g cima di rapa, prepared weight 1tsp chilli flakes (or to taste) 2 garlic cloves, chopped You can find grano arso flour in a good Italian delicatessens, Eataly, and online. Also apparently you can bake wheat flour in the oven until it browns; I haven't tried this - but google Saveur magazine's article from October 2017 about it. Then let me know how you get on 😊