Lombrichelli with sausage sauce and wild fennel pollen
Recipe type: pasta
Cuisine: Italian
For pasta:
  • 250 g durum wheat 00 flour
  • 150 ml of water
  • 1 generous pinch of salt
  • 1 tablespoon of extra virgin olive oil (optional)
For the sauce:
  • 400 g of pork sausage
  • 500 g of very ripe San Marzano tomatoes
  • 2 cloves of garlic
  • 2 bay leaves
  • 1 pinch of wild fennel powder
  • Salt and Pepper to Taste
  • A drizzle of extra virgin olive oil
  1. Put the flour on a large wooden working surface and make a hole in the center of the flour, then add the pinch of salt and a tablespoon of extra virgin olive oil (that's optional but it helps to get an elastic dough!).
  2. Add water and combine the ingredients to form a smooth dough that is neither too soft nor too firm. Depending on the humidity level of the flour, you may need to use less or more water. Knead for about 10 minutes until smooth and very elastic; let it rest at room temperature, covered for 30 minutes.
  3. Pinch off cherry-sized pieces of dough and roll into short logs using the palm of your hand. Proceed to roll and elongate the dough into thick and long strands, using your palms and eventually fingers to shape the strands to a thickness of about ⅘ mm in diameter. Place Lombrichelli on a tray generously dusted with flour and set them aside to dry for several hours before cooking.
  4. To prepare the sauce, start throwing the tomatoes into a pot of boiling water, for no more than a minute. Fish them out with a slotted spoon, and plunge them into a bowl of cold water. Then remove the skin with a knife or your fingers, chop them into cubes and set aside for a minute.
  5. Pour the extra virgin olive oil in a thick bottomed pan and add the peeled garlic cloves and the bay leaves, letting them slightly stir-fry before adding the tomato cubes. Cook the tomatoes over medium heat for around 20 minutes, stirring occasionally.
  6. Meanwhile, remove the skin of the sausages and crumble them with your fingers into another pan. Cook them over high heat for 8 to 10 minutes, until the sausages have released their fat on the bottom of the pan. Remove the sausage ragout from the pan, leaving their fat on the bottom, and add it to the tomato sauce.
  7. Cook the sauce over low heat for another 20 minutes, stirring from time to time and flavoring only at the end of cooking with fennel powder, salt and pepper to taste.
  8. Cook Lombrichelli for about 8-10 minutes into salted boiling water, then drain and season with the sausage sauce. Serve immediately, with a sprinkle of grated Pecorino cheese, if you like.
Recipe by The Freaky Table at https://www.zairazarotti.com/tuscia-to-share-a-journey-through-the-ancient-etruscan-land-in-the-heart-of-italy-a-recipe-for-homemade-lombrichelli/