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Handmade Spaghetti with Snails: Spaghetti a Mano con Lumache Recipe

Handmade Spaghetti with Snails: Spaghetti a Mano con Lumache Recipe

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Handmade Spaghetti with Snails: Spaghetti a Mano con Lumache

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Ingredients:

Serving

semolina pasta dough, recipe follows
1/4 cup extra-virgin olive oil
6 cloves garlic, sliced
6 dozen large snails, ready for cooking
4 mint leaves, chopped
salt and pepper
6 sprigs fresh oregano
2 cups semolina flour
2 cups all-purpose flour
1 to 1 1/2 cups warm water

Directions:

Prepare the pasta dough according to the recipe and roll out to the thinnest setting on a pasta-rolling machine. Using a paring knife, cut the pasta sheets into long strands of spaghetti. Carefully hang the strands over a dowel over the back of a chair to dry.
Bring 6 quarts of water to a boil over high heat and add 2 tablespoons salt.
Meanwhile, in a large, heavy-bottomed skillet, heat the olive oil over medium-high heat and add the garlic. Cook for 2 minutes, until it is fragrant and golden, then add the snails and mint, and toss well. Season with salt and pepper and then add the oregano. Reduce the heat to medium-low and cook for 10 to 12 minutes.
Once the snails are cooked through and fragrant, cook the spaghetti in the boiling water until tender yet al dente, about 4 minutes. Drain, reserving a little pasta water, and add to the pan with the snails. Gently toss over high heat for 1 minute, adding more olive oil or a little pasta cooking water if necessary, and divide evenly among 6 warmed pasta bowls.
Semolina pasta dough:
Mound the flour in the center of a large wooden cutting board. Make a well in the middle of the flour and add water. Using a fork, begin to incorporate the flour, starting with the inner rim of the well.
As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape. The dough will come together when half of the flour is incorporated.
Start kneading the dough with both hands, using the palms of your hands. Once you have a cohesive mass, remove the dough from the board and scrape up and discard any leftover bits. Lightly reflour the board and continue kneading for 6 more minutes. The dough should be elastic and a little sticky. Wrap the dough in plastic and allow to rest for 30 minutes at room temperature.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	420.23 Kcal (1759 kJ)
Calories from fat	100.2 Kcal
		% Daily Value*
Total Fat	11.13g	17%
Sodium	3.76mg	0%
Potassium	69.31mg	1%
Total Carbs	69.63g	23%
Sugars	0.07g	0%
Dietary Fiber	4.11g	16%
Protein	10.75g	21%
Vitamin C	1mg	2%
Iron	0.8mg	5%
Calcium	33.6mg	3%

Amount Per 100 g
Calories	217.01 Kcal (909 kJ)
Calories from fat	51.75 Kcal
		% Daily Value*
Total Fat	5.75g	17%
Sodium	1.94mg	0%
Potassium	35.79mg	1%
Total Carbs	35.96g	23%
Sugars	0.04g	0%
Dietary Fiber	2.12g	16%
Protein	5.55g	21%
Vitamin C	0.5mg	2%
Iron	0.4mg	5%
Calcium	17.3mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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