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In Italian, to get married is sposarsi. We don't use the metaphorical expression "to tie the knot" (literally, fare un nodo). The current selection of our Cook the Books, A Thousand Days in Venice in which author Marlena de Blasi talks about her marriage to a Venetian man, brought to mind the expression. My passion for turning pasta dough into interesting shapes did the rest: I tried to tie pasta dough into small simple knots and the result was pleasing.
Venezia is versatile, like pasta dough. You can personalize your relationship with the city on the lagoon (laguna) to please your heart's desires. My Venezia is quite different from de Blasi's and it strengthens a bit different every time I spend some time walking around it.
During my most recent visit, three years ago, my attention was captivated by the gondola's oarlock, called forcola.
Like the gondola itself, the forcola is a work of art, tailor-made by hand by the remèr, the carpenter specialized in the construction of remi (oars) and forcole.
I am not alone in my fascination for the forcola:
The stern of the boat is decked over and the gondolier stands there. He uses a single oar–a long blade, of course, for he stands nearly erect. A wooden peg, a foot and a half high, with two slight crooks or curves in one side of it and one in the other, projects above the starboard gunwale. Against that peg the gondolier takes a purchase with his oar, changing it at intervals to the other side of the peg or dropping it into another of the crooks, as the steering of the craft may demand–and how in the world he can back and fill, shoot straight ahead, or flirt suddenly around a corner, and make the oar stay in those insignificant notches, is a problem to me and a never diminishing matter of interest. (Mark Twain, The Innocents Abroad, Chapter XXIII)
Catching gondole on their time off, parked along a side canal or getting a touch-up, offer glimpses of their life outside the limelight.
On to the pasta business of the day.
It takes a bit more patience than usual to shape pasta dough into knots, as you need to roll the dough into a string before you tie it and your fingers need to move lightly and decisively at the same time. But you'll be surprised how resilient the dough is, provided you treat it gently. You can see my hands at work in this short video:
As usual, feel free to dress the nodi as you prefer. Having fallen in love with slow-roasted heirloom tomatoes, I have been dressing with them all the pasta I have made recently.
Print-friendly version of briciole's recipe for nodi (knots)
Ingredients for the pasta dough:
- 100 g / 3.5 oz. semolina flour of good quality
- 50 g / 1.75 oz. warm water (I recommend weighing the water)
- A pinch of salt
Ingredients for the tomato dressing:
- 1/2 cup / 120 ml slow-roasted heirloom tomatoes
- 2 tablespoons freshly grated Parmigiano-Reggiano
How to make the dough and shape nodi
Make a dough with the ingredients and knead until nice and smooth. [This post (with video) talks about how to make semolina pasta dough] Let it rest, well covered (e.g., wrapped in plastic film), for half an hour or so.
Working on the kneading board, roll the dough into a thick salami and cut it into 6-7 pieces. Keep them covered while you shape the nodi. Starting on one side, roll a piece of dough into a string 1/8 inch / 6 mm thick. It helps if you let the side of the dough you are not rolling hang from your working surface. Also, it may help rolling a portion of the piece of dough to the desired thickness, shape a couple of knots, then roll some more. (However, feel free to adjust the process flow to your skill and needs.)
Make a small simple knot with the dough and pull lightly to tighten it, then cut the dough leaving a short tail (about 3/8 inch / 1 cm). You can break the dough with your fingers, but I prefer the clean cut of a blade. Make another knot, if the next section of dough is thin enough, or roll it to thin it as needed.
Lay the nodi out to dry on a lightly floured section of the kneading board (or a baking sheet lined with a cotton kitchen towel).
Repeat until you have used up the prepared dough.
Cook the nodi and dress them as you like. The following dressing is just a suggestion.
How to prepare the tomato dressing
My recent post on slow-roasted heirloom tomatoes, includes the simple recipe which makes a dense tomato sauce perfect for dressing pasta.
How to cook and dress the nodi
Bring a small pot of water to a rolling boil, add some coarse salt, stir and then toss the nodi in it. The time needed to cook them is a bit variable, depending on their size, how dry they are, but it is not long.
In the meantime, warm up the slow-roasted tomatoes in a small skillet.
Taste and stop the cooking when the nodi are ready. Pour a glass of cold water in the pot, stir and drain. Depending on how thick the tomato sauce is, you may leave a little bit of the cooking water clinging to the pasta to thin it. Drop the pasta into the skillet with the tomatoes. Stir well quickly. Plate, sprinkle half the cheese on each portion and serve immediately.
The recipe makes two small portions (served as Italian first course), but it can be easily doubled.
I am tied to Venice with a knot of affection, a knot that is all aflutter these days as I am planning a visit to the city in the not too distant future.
A reminder that there is a page on the blog where you can browse the complete collection of handmade pasta shapes, some of them of my own creation.
This is my contribution to the current edition of Cook the Books hosted by Debra of Eliot's Eats. (You can find the guidelines for participating in the event on this page.).
This is also my contribution to the 22nd edition of Novel Food, the literary/culinary event that Lisa of Champaign Taste and I started some time ago and that I continue to host.
The monochromatic photo is my contribution to edition #143 of Black and White Wednesday - A Culinary Photography Event created by Susan of The Well-Seasoned Cook, now organized by Cinzia of Cindystar, and hosted this week by Lynne of Cafe Lynnylu.
The photo was shot in color and then converted to sepia (Lightroom preset Sepia Tone).
The gallery of images contributed to the event.
Click on the button to hear me pronounce the Italian words mentioned in the post:
or launch the nodi audio file [mp3].
[Depending on your set-up, the audio file will be played within the browser or by your mp3 player application. Please, contact me if you encounter any problems.]
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pasta, semolina flour, tomato sauce, Italian cuisine
nodi (pasta fatta a mano)
Nella selezione dell'edizione corrente di Cook the Books, A Thousand Days in Venice l'autrice Marlena de Blasi parla del suo matrimonio con un veneziano. In italiano non si usa l'espressione "fare il nodo" per dire "sposarsi," ma è proprio tale espressione che ha ispirato i nodi di pasta della foto.
Venezia è versatile, come l'impasto che uso per dare forma alle mie fantasie di pasta. Il mio rapporto con la città sulla laguna è molto diverso da quello che ha la de Blasi e si fa più stretto ogni volta che cammino tra le sue calli e lungo i suoi canali o attraverso i suoi campielli silenziosi.
Durante la mia visita più recente, tre anni fa, la mia attenzione fu rapida dalla forcola, lo scalmo della gondola.
Come la gondola stessa, la forcola è un pezzo d'arte, fatta a mano e su misura dal remèr, l'artigiano specializzato nella costruzione di remi e forcole.
Non sono l'unica ad essere rimasta affascinata dalla gondola: Mark Twain in Gli innocenti all'estero, (capitolo XXIII) descrive con parole ammirate come il gondoliere poggi il remo su diversi punti della forcola, a seconda del moto che vuole impartire alla gondola.
Camminando lungo un canale secondario si possono cogliere le gondole in momenti di relax, mentre si aggiustano un poco per poter poi apparire in tutta la loro gloriosa eleganza all'appuntamento con il prossimo gruppo di turisti.
E ora passiamo alla pasta di oggi.
Fare i nodi richiede un po' più di pazienza del solito, poiché si deve far rotolare l'impasto fino a farlo diventare piuttosto sottile prima di legarlo e le dita devono muoversi leggere e decise allo stesso tempo. Il video qui sotto mostra le mie mani al lavoro:
Potete condire i nodi come preferite. Io sono innamorata dei miei pomodori semisecchi al forno e li ho utilizzati per condire tutta la pasta che ho fatto in questo periodo.
Potete certamente condire la pasta con il vostro sugo preferito o in altro modo.
Ingredienti per l'impasto:
- 100 g semola di grano duro
- 50 g acqua calda
- Un pizzico di sale
Ingredienti per il sugo:
- 120 ml pomodori semisecchi al forno
- 2 cucchiai Parmigiano-Reggiano macinato fresco
Come preparare l'impasto e formare i nodi
Lavorare gli ingredienti fino ad avere un bell'impasto liscio. [Questo post (con video) descrive come faccio l'impasto per pasta con la semola] Farlo riposare, ben coperto (per esempio, avvolto in pellicola), per almeno mezz'ora.
Sul piano di lavoro, formare un salsicciotto e tagliarlo in 6-7 pezzi da lavorare uno alla volta, mentre gli altri rimangono al coperto. Rotolare fino ad ottenere un serpentello sottile del diametro di 5-6 mm. Aiuta lasciar pendere dal piano di lavoro il lato dell'impasto che non state rotolando. Aiuta anche assottigliare una decina di centimetri di impasto, formare due nodi, poi assottigliare altri dieci centimetri, ma organizzatevi pure come vi riesce più comodo.
Fare un nodo semplice con l'impasto e tirare delicatamente per stringerlo, poi tagliare l'impasto lasciando una breve coda (circa 1 cm). Potete rompere l'impasto con le dita, ma io preferisco il taglio netto della lama. Fare un altro nodo, se la porzione successiva di impasto è sottile, oppure rotolare l'impasto per assottigliarlo quando necessario.
Lasciar asciugare la pasta sul piano di lavoro leggermente infarinato o una placca da forno coperta con un canovaccio di cotone.
Continuare fino all'esaurimento dell'impasto.
Cuocere i nodi e condirli come preferite. Il sugo qui di seguito è una opzione.
Come preparare il sugo
Il mio recente post comprende la semplice ricetta per i pomodori semisecchi al forno che produce una densa salsa di pomodoro perfetta per condire la pasta.
Come cuocere e condire i nodi
Cuocere i nodi in abbondante acqua salata. Il tempo necessario varia a seconda delle dimensioni e quanto sono asciutti, ma non è lunghissimo.
Nel frattempo, scaldare i pomodori semisecchi in una padellina.
Quando i nodi sono cotti, versare un bicchiere d'acqua fredda nella pentola, mescolare e scolare. A seconda di quanto densi siano i pomodori, lasciare un pochino di acqua di cottura in modo da diluirli. Versare la pasta bella padellina con i pomodori. Mescolare bene e rapidamente. Impiattare, distribuire metà del formaggio su ogni porzione e servire immediatamente.
Questa ricetta fa due porzioni come primo piatto e si può facilmente raddoppiare.
Sono legata a Venezia con un nodo di affetto, un nodo che in questi giorni mi tira spesso quando penso a quello che desidero fare durante la mia prossima visita, in un futuro non molto distante.
Se volete leggere un libro delicato e profondo ambientato a Venezia, vi consiglio Venezia, il filo dell'acqua di Claudio Piersanti.
Contribuisco questo post all'edizione corrente di Cook the Books e la 22ima edizione di Novel Food. La foto in sepia dei miei nodi di pasta va a Black and White Wednesday - A Culinary Photography Event.
ma che belle foto, le gondole affascinano sempre, eleganti e silenziose scivolano sotto i ponti veneziani. Noi abbiamo prenotato ^_____^ questa pasta è davvero un esempio di manualità fantasiosa !!!!
Posted by: Marta | September 13, 2014 at 08:55 AM
Grazie Martissima :) Attendo dettagli.
Posted by: Simona Carini | September 13, 2014 at 06:55 PM
Bello vedere le foto della città dove vivo con questa pasta così particolare
Posted by: Mila | September 15, 2014 at 01:44 AM
Such a fun recipe with the slow roasted tomatoes.
Posted by: bellini | September 15, 2014 at 01:58 AM
What a lovely pasta! I doubt I'd have the patience to make it myself, however. Do you deliver by any chance... ?
Posted by: Frank @Memorie di Angelina | September 20, 2014 at 01:34 PM
I have not yet started my pasta making and delivery service, Frank. When I do, I'll certainly let you know. I am glad you also think it is a pretty shape.
Posted by: Simona Carini | September 20, 2014 at 09:40 PM
Simona, ma tuo marito è consapevole della fortuna che ha ad averti sposato?
no, dico, questi sono piccoli preziosi capolavori!!!!
che bellezza che sono tesoro!
Sandra
Posted by: sandra | September 21, 2014 at 12:56 PM
Grazie Sandra, sei gentilissima, come al solito. Mio marito e' ben consapevole.
Posted by: Simona Carini | September 22, 2014 at 10:19 AM
G'day What a great post I enjoyed reading today and congrats in also completing this month's Cook The Books Club challenge too Simona!
Cheers! Joanne
Posted by: Joanne T Ferguson | September 30, 2014 at 12:24 AM
Lovely photography, as always, Simona. I enjoyed this little snapshot trip to Venice's canals.
Posted by: Rachel @ The Crispy Cook | September 30, 2014 at 12:13 PM
Thank you, Joanne!
Thank you, Rachel :)
Posted by: Simona Carini | September 30, 2014 at 10:12 PM
Beautiful pasta and very beautiful pictures of Venice. You are right, those oarlocks are a work of art.
Posted by: Alicia (foodycat) | October 01, 2014 at 09:01 AM
Thank you, Alicia. If all goes well, I'll be in Venice soon and plan to take a lot of photos.
Posted by: Simona Carini | October 01, 2014 at 03:02 PM
I need a return trip to Venice. Beautiful photography Simona, and what patience on those knots!
Posted by: Claudia | October 02, 2014 at 01:14 PM
I couldn't afford a gondola ride when I was there. Vaporetti were more in my budget. So, I never noticed those forcole. They are cool looking. Great nodi also!
Posted by: Camilla @ Culinary Adventures | October 02, 2014 at 02:04 PM
Thank you so much for sharing all of your photos and memories with us not to mention this wonderful recipe.
Posted by: Wendy, A Day in the Life on the Farm | October 02, 2014 at 06:28 PM
Thank you, Claudia. Patience is indeed in the list of ingredients for this one.
You are welcome, Wendy.
Posted by: Simona Carini | October 05, 2014 at 01:47 PM
Wonderful post Simona--I loved seeing your photos. I am in awe of your pasta knots--I fear I lack both the patience and the dexterity to make something so lovely. ;-)
Posted by: Deb in Hawaii | October 05, 2014 at 05:59 PM
Simona - Loved your photos of Venice! I enjoyed the visual sights as much as the food myself. And for your pasta -- wonderful as always -- Cathy
Posted by: Delaware Girl Eats | October 06, 2014 at 05:40 AM
Thank you, Deb. Glad you enjoyed the photos of Venice. Making pasta helps me relax. It's a meditative task: after a while my hands kind of know what to do.
Posted by: Simona Carini | October 07, 2014 at 08:25 AM
I remember reading A Thousand Days in Venice, a few years ago. I enjoyed it. I enjoy watching you make pasta. I think making those knots may be a little hard to do but you make it seem easy. :-) I like the way you dressed it with the tomatoes. They look delicious. I also like Twain's The Innocents Abroad. One of my favorite quotes is in that book. I never paid attention to the forcola or even the gondola before. I will next time. Fascinating! :-)
Posted by: Paz | October 07, 2014 at 04:07 PM
Grazie, Mila.
Indeed, Val.
Next time you visit Venice, Camilla :)
Thanks Cathy. There will be more photos coming soon.
Thank you, Paz. Having just come back from Venice, I will soon have more to say about the city and the forcole.
Posted by: Simona Carini | October 29, 2014 at 08:49 AM
This is such a cute idea! thanks for sharing :)
i am definitely going to try it out :)
xxHoney
www.honeyuncharted.com
Posted by: Honey @HoneyUncharted | January 28, 2015 at 06:48 AM
Hello Honey and thanks for your comment. I am glad you like my knots. I hope you give this pasta shape a try and I hope you'll have fun with it.
Posted by: Simona Carini | January 28, 2015 at 09:16 PM