HOMEMADE BARCHETTE PASTA (LITTLE BOATS PASTA SHAPE)

These handmade Italian “little boats” are made from an enriched freshpasta dough using whole eggs and additional yolks. A simple pinch creates twoopen hollows that are perfect for capturing creamy and textured sauces.

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Prep Time: 50

Cook Time: 3

Resting time: 30

Total Time: 1 23

Course: Main Course, Pasta

Cuisine: Italian

Keyword: barchette pasta recipe, Homemade Pasta, Homemade pasta shape, little boats pasta

Difficulty: Moderate

Servings: people

Calories: 510kcal

Ingredients

300 gr 00 flour
2 egg whole
2 yolk egg
5 tbsp durum wheat semolina, to dust the board surface

Instructions

Place the 00 flour on a clean work surface and create a large well in the center.
Add the whole eggs and egg yolks to the well and gently beat them together with a fork. Gradually draw flour from the inside edge of the well into the eggs. Continue until the mixture becomes thick.
Bring the mixture together with your hands to form a rough dough.
Knead for 8–10 minutes, until the dough is smooth, firm and pliable. If it remains excessively dry after several minutes of kneading, lightly dampen your fingertips and continue kneading.
Wrap the dough tightly and allow it to rest at room temperature for 30 minutes.
Divide the rested dough into four portions. Keep the unused dough covered.
Flatten one portion and pass it through the widest setting of a pasta machine. Fold and roll again as necessary until smooth. Continue rolling through progressively thinner settings until you have a thin but sturdy pasta sheet. Do not roll it paper-thin. ( See notes)
Cut the sheet into small rectangles. Working with one rectangle at a time, gently curve the two short sides upward to begin forming two shallow hollows.
Bring the center of the two long edges together and pinch firmly in the middle. Gently open and round the two sides with your fingertips to create two little boats joined at the center.
Place the shaped barchette on a tray lightly dusted with semolina and repeat with the remaining dough.
Bring a large pot of generously salted water to a gentle boil. Add the barchette and cook for approximately 3–5 minutes, tasting to determine doneness.
Transfer the pasta directly to your prepared sauce with a slotted spoon or spider. Toss gently and serve immediately.

Notes

Dough consistency: The pasta dough should be firm but pliable, never sticky.
Keep it covered: Work with one portion at a time so the remaining dough doesn't dry out.
Rolling: Don't roll the dough too thin. The barchette need enough structure to maintain their open shape.I advise to roll up to 5 on the Marcato Atlas rolling pasta machine.
Shaping: Pinch the center firmly, but keep the two sides rounded and open.
If the dough won't seal: Lightly dampen your fingertip and touch the center before pinching.
Freezing: Freeze shaped barchette in a single layer until firm, then transfer them to an airtight container. Cook directly from frozen.

Nutrition

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