ARTISAN PASTA TODAY AND YESTERDAY... NOT MUCH HAS CHANGED
Today, modern equipment pushes the pasta mix through a bronze dye and extracts long flat strings of pasta which is then cut and placed to dry for 48 hours at a low temperature in aerated drying chambers. The extruding pasta is cut by one of the Gentile brothers as it extrudes and immediately placed on a stick
BRONZE DYE EXTRACTION - MOVIE
Click on the movie link to download a video showing the Gentile pasta makers, including the younger Gentile brother, Paquale, cutting the long fusilli as they get extracted through the bronze dye. He then positions them with rapid hand motion to dry over an ancient stick, just as they used to do centuries ago. Also included in the video is a recipe as it is prepared by signora Maria Sorrentina mother of Pasquale showing a wonderful presentation of Fusilli alle Melanzane.
HAND MADE FUSILLI - NEAPOLITAN STYLE
FUSILLI WITH RICOTTA - NEAPOLITAN SPECIALTY
- 1 lb of Hand Made Fusilli Napoletani
- 1 onion
- 1/2 cup of extra virgin olive oil
- a few leaves of fresh basil
- 2.2 lbs of Neapolitan Passata Tomatoes
- 1.8 oz grated parmesan cheese
- 7 oz of ricotta
Chop the onion and saute in a pan with the olive oil until golden brown. Add the passata tomatoes and simmer for 30 minutes. Add the basil after turning off the flame. Cook the fusilli in salted water for 33 minutes. Add the ricotta to a bowl and add to this the tomato sauce and blend until creamy. Add the cooked and drained fusilli, mix together, and serve with some leaves of fresh basil and grated parmesan cheese.