Sagne torte or ‘ncannulate’ sagne are a typical Lecce first course.
Produced with durum wheat semolina, they are famous for their characteristic twisted shape, which allows them to perfectly collect the seasoning, such as tomato sauce or the traditional cacio ricotta.
Ingredients for 4 people
– 200 g durum wheat semolina flour
– 200 g spelled flour
– 1 pinch of salt
– approximately 200 g of warm water
PREPARATION
Knead the ingredients and possibly, in order to increase the callosity of the dough, add a few eggs. Roll out the dough with a rolling pin until you obtain a very thin and homogeneous sheet, called lagana.
At this point, cut 1 cm wide strips with a knife, and fold them one by one in a simple but effective way: block one end with your left hand and using the palm of the other hand, twist the lasagna on itself, creating almost a spiral; finally fold in on themselves and leave to dry on a wooden surface.
Cook normally in water and salt.
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