Pasta twists with onion


by: Bizzum Cook

This sort of pasta is also good with a very simple tomato sauce with basil or arugula or you could make the tomato sauce and instead of adding arugula, mix in 2 tablespoons of pesto. It is a pasta that needs quite a thick sauce but not a ragu (i. e., a meat sauce), because the pasta won't grip the chunky pieces of meat as well as egg pasta does.


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serves: 4

3 1/2 00 cups (doppio zero) flour

18 tablespoons warm water

1 tablespoon extra virgin olive oil

pinch of salt

For the sauce:

3 tablespoons olive oil

1 clove garlic (finely chopped)

1 red onion (thinly sliced)

1 white onion (thinly sliced)

6 cipollotti or scallions (thinly sliced, plus a little extra, to garnish)

2 tablespoons tomato passata

2 tomatoes

3/4 cup good-quality canned chopped tomatoes

1 small bunch of chives (cut into batons)

1 tablespoon freshly grated Parmesan

salt and pepper

Nutrition Facts
Pasta twists with onion

Servings Per Recipe: 4

Amount per Serving

Calories: 587

  • Total Fat: 15.4 g
  •     Saturated Fat: 2.4 g
  •     Trans Fat: 0 g
  • Cholesterol: 1.4 mg
  • Sodium: 257.5 mg
  • Total Carbs: 97.8 g
  •     Dietary Fiber: 6.5 g
  •     Sugars: 5.9 g
  • Protein: 14.7 g

how is this calculated?

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1.  Follow the method for the basic fresh egg pasta, but add the warm water in place of the eggs. Knead in the same way, but instead of allowing it to rest, put it through the pasta machine immediately.

2.  Cut each strip of pasta into 2 lengthwise, then cut each length into 3 pieces across the width. Working with one strip at a time and using a rolling pin or a clean plastic ruler, cut across the width into strips 1/4—1/2 inch wide. Take a thin spatula or a long blunt knife and press it down gently on one end of each strip, then twist and pull it away from you, so that the pasta twists roughly. Don't try to be too perfect about it: the pasta should be rough and rustic, the idea is just that the dents in the pasta will hold the sauce better. Repeat until all the pasta is used.

3.  Blanch the fresh tomatoes, skin, quarter and deseed.

4.  To make the sauce, heat half the olive oil in a saute pan, add the garlic and start to cook it gently without allowing it to color. Add the onions, season, cover with a lid and let them stew gently until they soften and cook without coloring. Add the cipollotti or scallions, season and cook briefly (so they stay crunchy). Add the passata together with the fresh and canned tomatoes and cook for 5 minutes.

5.  Bring a large pan of salted water to a boil for the pasta. Put in the strozzapreti, let them rise to the top, leave for a minute or two more, then drain, reserving some of the cooking water.

6.  Put the pasta into the pan containing the sauce and toss. Cook for another 2 to 3 minutes, then add the chives, with the rest of the olive oil. Check and adjust the seasoning, if necessary. Add the Parmesan and serve, topped, if you like, with a little sliced onion.

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