Sicilian Mafalda is the classic soft roll covered with sesame seeds , typical of the Sicilian island. It is usually enjoyed by children as a snack. In this recipe by blogger "Ketty cucino oggi" for homemade Sicilian mafalde, two Ruggeri products are used : Stone-ground durum wheat semolina and Pasta Madre Essiccato con Lievito, a dry sourdough starter that gives excellent results .
Preparation time 30 Minutes
Cooking time 30/35 minutes
Passive Time 12+7 Hours of leavening
Servings 10 Sandwiches
Yeast ingredients
- 200 g Ruggeri stone-ground durum wheat semolina
- 140 ml water
- 20 g Dried Sourdough with Ruggeri Yeast
Ingredients for Sicilian Mafalde dough
- 500 gr Ruggeri stone-ground durum wheat semolina
- 300 ml water at room temperature
- 12 g salt
- 2 tablespoons extra virgin olive oil
- sesame seeds to taste
INSTRUCTIONS
Preparation
- Prepare the starter the night before, then in a bowl we put the flour, the Ruggeri flour sourdough and the water.
- Knead everything together for a few minutes and form a ball, make a cross, cover with cling film and leave to rise overnight at room temperature.
- The next morning we can proceed to prepare the bread, in the planetary mixer we put the yeast, add the rest of the flour, the water.
- Let the dough rise and finally add the oil and salt.
- Remove the dough from the mixer and work it with your hands until it forms a smooth, homogeneous ball.
- Place the bread in a large bowl, cover with cling film and leave to rise again until doubled in size.
- Once it has risen, we divide it into 10 balls, for each portion we will form a sausage, we make a shape with three humps, wrapping them at the end with the final part of the sausage.
- Place the mafalde in a baking tray covered with baking paper, well spaced apart from each other.
- Let it rise again for an hour.
- Once they have doubled, turn the oven on to 210°
- Brush each mafalda with water and sprinkle with sesame seeds, cook for 30/35 minutes until golden.
Recipe by https://www.kettycucinooggi.com/
