Bigoli in Salsa di Peperoni Rossi
Category: Pasta Dishes
Serves: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| 00 Flour (all-purpose) | 400g |
| Eggs | 4 |
| Red Bell Peppers | 600g |
| Extra Virgin Olive Oil | 35g |
| Ricotta Cheese (cow’s milk) | 150g |
| Black Pepper | To taste |
| Fine Salt | To taste |
| Marjoram Leaves | 5 |
Instructions
Step 1: Preparing the Roasted Pepper Sauce
Start by preparing the red pepper sauce. Begin by washing and drying the red bell peppers thoroughly. Place them on a baking tray lined with parchment paper and bake them in a preheated static oven at 250Β°C (482Β°F) for approximately 25 minutes.
Tip: During roasting, turn the peppers occasionally so that the skin begins to dry out and peel away from the flesh. Once the skin is visibly charred and separating from the pulp, remove the peppers from the oven.
Step 2: Steaming and Peeling the Peppers
Transfer the roasted peppers to a food-safe plastic bag. Seal the bag and allow the peppers to “sweat” as they cool to a comfortable, warm temperature. This will help in peeling the skins off easily. Once cooled, peel off the charred skin and discard it.
Cut the peppers in half, remove the stem, and discard the inner white pith and seeds. Once the peppers are cleaned, transfer the pulp into the bowl of a food processor or blender. Add the ricotta cheese to the mix and blend until smooth and creamy. Season with salt and black pepper to taste, and set the sauce aside.
Step 3: Making the Bigoli Pasta
For the fresh bigoli, start by placing the sifted flour in a large bowl. Create a well in the center and crack the eggs into it. Slowly combine the eggs with the flour using your hands until you form a dough. Knead the mixture vigorously for at least 10 minutes, ensuring the dough becomes smooth, elastic, and uniform.
Once the dough is well-formed, wrap it in plastic wrap and let it rest at room temperature for 30 minutes. This resting period helps the dough relax, making it easier to roll.
Step 4: Shaping the Bigoli
After the dough has rested, divide it into smaller portions. Using a pasta maker specifically for making bigoli or a traditional pasta extruder, roll out each portion and form the signature thick, round strands. Lay the finished bigoli on a floured surface to prevent them from sticking together. Repeat the process for the remaining dough portions.
Step 5: Cooking the Bigoli
Bring a large pot of salted water to a boil. Drop the bigoli into the water and cook until they rise to the top, which should take about 3-4 minutes, depending on the thickness of your pasta.
Tip: Fresh pasta cooks faster than dried, so keep a close eye on it.
Step 6: Combining the Bigoli and Pepper Sauce
While the bigoli cooks, heat a generous drizzle of extra virgin olive oil in a large skillet over medium heat. Add the roasted pepper sauce to the pan and let it warm through, allowing the flavors to meld together.
Once the bigoli is cooked, carefully drain the pasta, reserving a little of the cooking water. Add the bigoli to the skillet with the pepper sauce and toss everything together. If needed, add a little of the reserved pasta water to help coat the pasta with the sauce.
Step 7: Final Touches and Serving
Once the bigoli is well-coated with the sauce, plate the pasta and garnish with fresh marjoram leaves. Serve hot and enjoy the rich, smoky flavor of the red pepper sauce paired with the hearty, homemade bigoli.
Notes and Variations:
- Pasta Texture: If you donβt have a bigoli maker, you can use a regular pasta extruder or even shape the dough by hand into thicker strands. The key is maintaining a hearty texture to stand up to the rich pepper sauce.
- Vegan Adaptation: For a dairy-free option, you can substitute the ricotta with a vegan cheese alternative or use silken tofu to mimic the creamy consistency.
- Herb Variations: While marjoram is the traditional choice, you could also experiment with fresh basil or thyme for a different flavor profile.
Bigoli in Salsa di Peperoni Rossi is a beautifully comforting dish that highlights the rich, smoky sweetness of roasted red peppers paired with the satisfying bite of fresh, handmade pasta. Itβs perfect for an Italian-inspired meal, especially when you want to impress guests with something both traditional and homemade.
