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Pasta rotisserie

This is a traditional Sicilian dough that lends itself to many uses both sweet and savory, soft and stays soft for several days.

The recipe I use is that of Ro Coquinaria.

1 kg flour 00
70 g sugar (for sweet increase to 100 grams) 130 grams lard

30/35
g salt 25 g yeast
400/430 gr tiepidina water (depends on how wet the flour)


Mix thoroughly and let rise for about 2-3 hours,

then roll it out to a height of about 5 / 7 mm.

Stuff, giving the desired shape,

let rise another couple of hours,

color the surface with beaten egg.

Bake at 190 degrees for 15-20 minutes.


This dose I did: One braid

with onions, bacon and pumpkin seeds

angelic with salt and 2 leeks 200g salmon



Fifteen with paninetti chocolate chips.