Taken by observation of Filomena Capobianco on December 19, 2010. Measurements have been observed and converted.
1 ½ scoops of flour, 2 ¼ scoops added later (about 1 cup or 170 g initial, 1 ½ cup/255 g later)
1 heaping tablespoon of sugar
¾ tablespoon of olive oil
2 eggs – warmed up to room temperature from the fridge
¼ teaspoon of vinegar
Water – add about 1” – 1 1/2” from standard drinking glass (1 – 1 ½ oz. / 35-50 g)
Crater flour, add in eggs, sugar, olive oil and vinegar. Mix until uniform, make a round ball and put in in a flour dusted plate, cover with cloth and let sit in a bag for about 1 hour. (alternatively mix in a Kitchenaid mixer at speed 2, adding flour to liquids).
Cut ball into four pieces, and then roll each piece and cut into 4 pieces. Keep the dough covered while not working on it prior to running through the pasta machine. The dough should be fairly moist but not too moist that it sticks to the rollers on the machine. If too moist let sit to dry or knead in a bit more flour.
Roll out on board, then cut in strips and run through pasta machine at thickest setting. Target two widths of pasta when cutting, growth will be lengthwise. Pass first through medium, then two times through finest. Lengths should be 8 – 12”, about 1” wide.
It is important not to get too far ahead of the person inching, as if the pasta dries out it will not pinch together (can be wetted down with a thin film of water to restore stickiness if desperate.)
Cut into strips, pinch together along length and then pinch into pinwheels. Small fingers work better than fat fingers.
Fry in approximately 1” of oil. Perhaps ¼ – 1/3 olive oil/vegetable oil mix. Drop past in, it should rise quickly to the top. Estimate temperature of the oil to be about 145 – 165 degrees C. Done when they come out light brown.
Test oil with straight strips first.
When taken out of the oil turn upside down on paper towel in a bowl to drain them.
The next day drizzle hot honey over the Scartellate, filling up the pockets that were formed and sprinkle sugar on top.
From the kitchen of Filomena Capobianco, interpreted by Larry Funnell
