serves
4
prep
25 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
25
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 260 g (2 cups) plain flour
- 320 g (2 cups) fine semolina
- 1½ tsp salt
Resting time: 1 hour
Instructions
- In a large bowl, stir together the flour, semolina and salt. Make a well in the centre and pour in approximately 1½ cups (350ml) of water a little at a time, stirring with a fork as you go. If it’s too dry, add a dash of water; too wet, sprinkle in extra flour. Mix until combined, then use your hands to bring the dough together.
- Turn the dough onto a floured surface and knead for 10 minutes until smooth and elastic. Cover and rest for 30 minutes.
- Transfer the dough to a benchtop. Divide into quarters. Taking one quarter at a time, roll the dough into a long rectangular sheet about 3 mm thick. Cut into tagliatelle-style strips. You can do this in two ways; One way is to simply cut the sheet into 15 cm long strips. The second is to coat the sheet with flour and roll up like a rug. Then slice into approximately 4mm width pieces. Unravel each piece, coat generously with flour and lay out flat on a towel or turn into pasta nests to dry.
- Repeat with the remaining dough. Dry for a minimum of 30 minutes.
- Tria can be boiled like any other fresh pasta for 8-10 minutes. But for an authentic Puglian dish, try Chickpea and Tria.
Recipe and images from A Vegan Summer in Southern Italy by Nadia Fragnito
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
