ariana winer

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Recipe of Pasta with crispy bread crumb

Pasta with crispy bread crumb

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This recipe is a delicious pasta with crunchy bread crumbs. It's perfect for an Italian touch in your home. Give them this variation of flavors and make your family happy. They will love everyone.
Learn more about ariana winer


4 portions
  • 250 grams White flour
  • 250 grams semolina
  • 4 egg yolks
  • rose waters
  • coarse salt
  • 150 grams bread crumbs, bread crumb old home grated
  • 3 tablespoons extra virgin olive oil
  • 1 clove garlic
  • 1 pepperoncino Italian crushed red pepper
  • 80 grams fresh parsley
  • 2 anchovies, in oil
  • table salt
  • ground pepper


Make a wreath with the flour and the semolina, place the egg yolks in the middle.
With a fork, incorporate the dough from the inside out.
Once the ingredients are united, add a little water.
Knead by hand until the dough is homogeneous, smooth and elastic.
Let it rest covered with a cloth for 15 to 20 minutes so that the gluten develops and rests.
Once the dough is rested, pass it through a mold with a lathe in the shape of a chifferi.
Once the dough comes out, cut it with desired length.
Place the dough formed and cut on a plate covered with a cloth until the time of cooking.
Boil a pot with water and coarse salt (the ratio is of per liter of water, 10 g of coarse salt).
Once the water boils, cook the pasta for about 3 minutes.
Remove with a slotted spoon and salse with the mudica di panne.
Grate the old bread and brown in a pan with olive oil, garlic, peperoncino and parsley.
Once browned, add the cooked pasta directly into the pot with a little of the cooking water.
Add the chopped anchovy fillets to dissolve in the sauce water.
Rectify seasoning Serve immediately.


Accompany, if desired, with a good glass of red wine and fresh and hot bread.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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