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Homemade Casarecce Pasta

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Just flour and water and my Kenwood Kitchen Machine with a new bronze die made for a wonderful evening.

After making my first batch of homemade maccheroni with my Kenwood Kitchen Machine, I finally received the casarecce die. It came through the mail yesterday in a red showcase like a rare coin. The same day I made by first batch, using only flour and water.

Casarecce, also known as caserecce or caserecci, are traditional scroll pasta from Southern Italy with an S-shape designed to grab as much sauce as possible. The term casarecce means 'homemade' but until yesterday I had never seen it outside a shop.

Start by mixing 100 gr semolina flour per person and and a little water in the kitchen machine using the K hook used for pastry dough. Put as little water as possible so your dough will remain very dry and crumbly. You can also add a little salt and olive oil.

 

Gradually add more water until you reach a crumbly texture which you can form into a ball if you press it in your hand but is still very dry. If you overdo it and the crumble turns into a pudding, just add more flour. Too soft a dough and your pasta will collapse and stick. Too hard and the machine will blow up and burn and that will ruin your dinner.

 

Assemble the pasta extruder with the casarecce bronze die and the Archimedes screw that will push the dough through the die.

 

My first four casarecce are slowly coming out the extruder. What an emotion!

 

Using the built-in guillotine, I cut down the casarecce four by four to an arbitrary length.


Using my casarecce in my Kappabashi-Dori-bought Japanese strainer I immerged the casarecce in a pot of salted boiling water. They were cooked in under a minute. Maybe they should have dried for a couple hours as they were rather soft. But so delicious!

 

A full plate of freshly made casarecce in a gorgeous amatriciana sauce with real guanciale. What a treat!

 


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8 Comments

  • #1
  • Comment by sachi
I love your beautiful photos and really enjoy your site. Thank you. I was wondering which Kenwood kitchen machine you have and where can I purchase the pasta extruder and dies that you have. They look well made. Anyway, fantastic site and thank you!
  • #2
  • Comment by kiwirik
hell yes, I want to know that too.  I have a PM900 an the plastic pasta extruder which is alright but I had no idea that these sorts of attachments  existed.  Thats what comes from living in a backwater, lol
  • #3
  • Comment by john
Well I guess I have to follow suit...that is amazing pasta coming from that machine... Please do tell the model #'s of the machine and the pasta extruder....thanks! great site!!!
  • #4
  • Answered by fx
John, this is a Kenwood Major, a kitchen machine manufactured in ENGLAND and not the US brand owned by General Electric. They have a couple bronze dies and one is named 'casarecce'.
  • #5
  • Comment by haineux
Amatriciana recipe would be most welcome.
  • #6
  • Comment by M. Buchmann
I recently went out to buy a KitchenAid Pro stand mixer and found that only the inferior artesan model is available here in Europe.  Could you tell me which Kenwood model you recommend?  Also do you know what the pasta attachment is called in German?  Thanks for your help. I am really enjoying your website!
  • FX's answer→ Machell, I think the Kenwood differ by finish and capacity mainly, so if you can afford it, get the biggest and nicest, but otherwise even the smallest should work fine. In German they also use the word Pasta or Teigwaren.

I love your pictures - what are you using for camera, resolution - this food is art.   Is there any US manufacturers that make a quality extruder like what you are showing?



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