Bringoli: Tuscan hand-rolled pasta – Chestnuts and Truffles TV

November 9, 2015 — 2 Comments


This hand-rolled pasta is popular all over Tuscany with local variations on the name. My local town of Anghiari calls them bringoli and even has a festival dedicated to them in early November. Visit the festival and watch as I show you how to make them, just like an Italian would, in the video above. You even get to see two cats!



Ingredients (per person)
100g (3/4 cup) ’00’ flour
3g (1 teaspoon) extra virgin olive oil
1 pinch salt
50g (1/4 cup) water
extra virgin olive oil
semolina flour
1 liter (4 1/4 cups) of salted water
  1. Place the flour in a large bowl and make a well in the centre. Put the olive oil and salt in the well.
  2. Add the water, little by little, mixing it in with a fork. Be careful as you might not need to use all the water.
  3. When the mixture comes together as a dough, place on a floured worktop and knead for 15-20 minutes. Then wrap in cling film and place in the fridge for at least half an hour.
  4. Roll the dough out to about 1cm (1/2 inch thick) and lightly paint the surface with extra virgin olive oil.
  5. Cut the dough into thick strips. Roll each strip into a long thing string with your hands.
  6. Place the string on a try covered with semolina flour and leave to dry for about 30 minutes.
  7. Bring the salted water to the boil and cook the pasta for about 3-5 mins depending on the thickness.
  8. Serve with a pasta sauce of your choice.

2 responses to Bringoli: Tuscan hand-rolled pasta – Chestnuts and Truffles TV


    My cats have especially enjoyed this one, they do try and eat pasta from time to time!



      Haha! Well there were two into the bargain this week. I once had a cat who was passionate for chilli con carne. Go figure!


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