The first time my husband, then fiancè, took me to meet his relatives in Minori on the Amalfi Coast, his Aunt prepared a most delicious meal. The pasta course was "ricci" with tomato sauce. After some 38 years I have finally mastered the art of making "ricci". The word "ricci" means curls, a most appropriate name for these little pasta ringlets!
Ingredients for about 1lb of ricci
2 cups reground semolina
2 cups semolina
(if you cannot find this type of flour, substitute 3 cups all-purpose flour and 1 cup of raw cream of wheat)
about 2/3 cup very warm water, it should feel quite hot on your wrist
a couple of tablespoons of olive oil
pinche of salt
Now you are ready to make the ricci. In the videos below, I demonstrate how to make the ricci using very slow movements. Once you get the hang of it, you will find that you can go much more quickly. The ladies in Minori use the metal spokes from an old umbrella to make the ricci. I use a size "0" short double pointed knitting needle. The kind you would use to make socks ...
You can serve ricci with any pasta sauce. Since this is a very delicate pasta, I prefer a simple tomato sauce made with plum tomatoes, garlic, olive oil, salt, pepper and basil.
You can cook the ricci immediately, in this case they only take about 2 minutes to cook. This recipe should give you 4 to 6 portions.
You can also let the ricci air dry, you may want to cover them with a clean dish towel. When dry, they take about 6 minutes to cook.
And there you have it! Have fun experimenting with Scialatielli, 'Ndunderi and Ricci!