In some areas of Abruzzo, they’re called tacconelle, while in others, they’re sagne a pezzi. We’re talking about a particular variety of fresh pasta, little known outside the region, from Abruzzo’s traditional peasant cuisine. Remotely similar to maltagliati, tacconelle feature a characteristic rhombus or square shape with simply seasoned dough.
The traditional recipe for tacconelle
Ingredients:
250 g durum wheat flour
250 g soft wheat flour
½ cup water
1 pinch of salt
Method:
Pour the flour into a fountain shape on a pastry board. Then add a pinch of salt and ½ cup of water (slightly warm or at room temperature) a little at a time. Start kneading the dough by hand until you’re able to form a dough from the smooth, compact dough. Once ready, let the pasta dough rest for about 30 minutes covered with plastic wrap. Then use a rolling pin or pasta machine to shape the dough, rolling the dough out until it reaches a thickness of 2-3 millimeters. Prepare several sheets of pasta on a cutting board and then proceed to create the square or rhombus-shaped tacconelle using a knife. Choose the size you prefer: If you’re serving them as a pasta dish on their own, cut out larger shapes (around 4 centimeters per side). Otherwise, opt for a smaller cut of about 2 cm, to accompany chickpea or bean soups.
The traditional recipe includes only these few ingredients, but you can make your tacconelle a little more substantial by adding an egg to the dough, which you’ll add to the center of the flour fountain and beat with a fork, mixing it into the rest of the dough with your hands once combined.
Then cook the pasta in boiling salted water if you plan to serve it with a sauce. Or add it directly to a soup broth. For a few more tips on the perfect homemade tacconelle, check out our photo gallery above!
More details about this typical abruzzese pasta in the photo gallery!