Description: A unique pasta that is made with a natural yeasted bread dough. Historically this type of pasta was made with the leftover dough that was stuck in the madia. They are so delicious they are referred to as “husband blinders” historically.
Dough: When it comes to the dough, any bread dough would work beautifully, as long is it is made with natural yeast or a sourdough starter. A great choice is our Sourdough Bread. The flavor of the cecamariti will depend on the bread dough that is used.
Region: Abruzzo and Lazio
Traditional Sauce: Oil and crushed garlic with chili peppers. It is also delicious with just butter and cheese.
For 2 servings I use 190g of the Sourdough Bread dough. You could make dough just for these, but why not make a delicious bread as well! The dough will last a few days in the fridge so you can make the dough ahead of time.
A pasta made with yeasted bread dough served in a chili garlic oil.
Shape the cecamariti
Pinch off small chickpea-sized pieces of the bread dough and roll into spindles. Place on a well floured surface until ready to cook.
Cook the cecamariti
These cook very quick. Drop into a bot of well salted boiling water for around 3 minutes. They are done with they float.Avoid overcooking the pasta or it will be gummy.