Cecamariti, aka husband blinders, are a delicious hand rolled sourdough pasta that are worth every minute. Serve them in your favorite sauce!
Fun fact: you can use your sourdough starter to make more than just bread and pastries. You though with the picture of pasta above that I was taking a day off from sourdough week didn’t you? As if.
It seems like a very long time ago that I dined at a restaurant in town called The Market Italian Village for one of their No Menu Mondays, and they had a dish with cecamariti, a pasta I had not come across before and thus had to order it. After falling in love I then vowed to figure out how to make it myself (especially since it was not a normal menu item I could go back for).
Fast forward to the present where I am working from home and have the time to set up dough in the morning to rise all day while I work, ready to be rolled in time for dinner. It’s not all that bad of a gig sometimes.
Cecamariti (check-ah-mar-ee-tee) means husband blinders, because husbands are blinded by how delicious this dish is. And going back to Sourdough Week, yes cecamariti (check-ah-mar-ee-tee) are made with a sourdough starter. Makes sense because you just need a little bit of discard to revive overnight and use the next day.
The process of making these does require a decent amount of down time, but once the dough is ready it goes pretty quickly as you roll, boil, and then eat! These are definitely best eaten fresh, but you could also freeze them for later.
I served these morsels in a homemade sugo finto (fake sauce) topped with crispy capers and freshly shredded parmesan cheese, a recipe I will be sharing soon, but you could toss these babies in any sauce you like. They would be great in just some seasoned olive oil topped as well.
Three years ago: Chocolate Hazelnut & Pretzel Brownie Bricks
Four years ago: Weekly Meal Plan: April 4-10
Five years ago: Spring Salad with Grapes and Pistachio-Crusted Goat Cheese
Six years ago: Double Chocolate Chip Cookies
Eight years ago: Chicken Pad Thai
STARTER (night before)
- 2 Tbsp (1 oz/28 g) sourdough starter
- 1/4 cup (2 oz/56 mL) room temperature water
- 1/2 cup (2 oz/56 g) all-purpose flour
- 3 Tbsp (1.5 oz/42 g) prepared starter
- 3 Tbsp (1.5 oz/42 mL) room temperature water
- 2/3 cup (3 oz/85 g) all-purpose flour
- Pinch of salt
- The night before you make the pasta, prepare the starter. In a small container whisk together the starter ingredients. Cover and let the ferment in a warm, draft-free place overnight.
- The next morning, make the pasta. In another small bowl, measure out the starter and mix with water. Add remaining ingredients and stir to make a shaggy dough. Cover and let it rest for 5-10 minutes.
- Turn dough out onto a lightly floured surface and knead dough until smooth and not sticky. Letter fold and place it in an oiled bowl. Cover tightly and place in a warm, draft-free place until doubled (this could take 1-6 hours depending your starter).
- Turn dough out onto a lightly floured surface. Roll the dough into a thick log and cut it into 2 pieces. Keep one covered while you shape the first.
- Roll into a 1/2-inch diameter log, then cut into 1/4-inch long pieces.
- On an unfloured surface, roll into a cylinder, then separate your fingers so the ends taper (or roll between the palms of your hands). Transfer to a floured board, making sure the pasta doesn't touch. Repeat with remaining dough.
- Bring a medium pot of salted water to a rolling boil. Quickly scrape the pasta into the pot. It is done when it floats, about 1 minute.
- Drain the pasta using a slotted spoon and place in warm sauce of choice. Stir and serve immediately.
Source: Adapted from Pulcetta.
Did you make this recipe? I want to see!