Cecamariti is an unusual pasta, from the Rieti province, Lazio region of Italy. More specifically, Sabina country, an extensive area, about an hour north of Rome, covered with olive groves and dotted with medieval hill towns, monasteries, castles and vineyards.
They’re unusual, in that they are made with natural yeast (i.e., sourdough starter), flour and water. They are also known as ‘husband blinders’, because as legend goes, they were so delicious that husbands returning tired and hungry from work in the fields were blinded (or at least dazzled) by their taste.
The typical sauce for this shape is made by crushing a good amount of garlic in a mortar and pestle with salt and chile flakes and then simmering in extra virgin olive oil from the region.
Their taste and texture is also a bit unusual — they have a good amount of chew and a slightly tangy flavor, both of which I enjoyed. When you drop them into a pot of salted, boiling water, they float very quickly to the top. I then quickly tossed them in a spicy, garlicky chile oil with freshly chopped tomatoes.
For the cecrmariti I used sourdough starter + whole wheat flour + all-purpose flour + water and and pinch of salt. I fed my starter the night before and then left it at room temperature over night. The next morning I mixed the dough.
Cecamariti
Ingredients
- 84 grams (3 ounces) sourdough starter
- 84 grams (3 ouncces) room temperature water
- 28 grams (1 ounce) stone ground, whole wheat flour
- 140 grams (5 ounces) all-purpose flour
- pinch of salt
For the sauce:
- olive oil
- 3 cloves of garlic, minced
- pinch of chile flakes
- 1 large tomato, diced
Instructions
- Combine the sourdough starter and water in a bowl. Stir to loosen the starter. Add the rest of the ingredients and stir until it forms a shaggy ball. Transfer to a lightly floured work surface and knead until smooth, about 10 minutes. Place in a clean bowl, cover with plastic and let rise at room temperature for 6-8 hours.
- Cut off a piece of dough, keeping the rest covered so it doesn't dry out. Roll into a long rope, about 1/2-inch thick. Cut into 1/2-inch pieces.
- Take a piece and gently roll it between the palms of your hand until you have a cylinder, about 2 1/2 to 3 inches long with tapered, pointed ends. Repeat witht the remaining dough.
- For the sauce, I sauteed a good amount of minced garlic and chile flakes in olive oil and then added some fresh, diced tomato. While the sauce is simmering drop the pasta into a pot of simmering, salted water. The cercamariti will float to the top quickly. Scoop them out and toss in the garlic-chile sauce. Serve.