The story of this preparation

I didn't grow up with a Palm Sunday food tradition, but this year I wanted to start one. I looked for Palm Sunday food traditions around the world and found this one that's eaten in parts of Italy. The pasta is shaped like palm leaves.

The dough stayed drier and thicker than ideal. It was not successful, but I'm glad I tried something new. I may revisit this in the future.

What this moment held

Inspired by

The Palm Sunday pasta tradition of Teggiano in southern Italy

Moment

Holiday or season

Recipe snapshot

Servings: 4
Prep time: 1 hour
Cook time: 20 minutes

Ingredients

375g (about 2 1/2 cups) semolina flour (or substitute all-purpose flour)
150g to 175g (2/3 to 3/4 cup) room temperature water
1 tablespoon (15 ml) extra-virgin olive oil
1/2 teaspoon salt

Directions

Make the dough

Combine the flour, salt, water, starting with 150g and adding more as needed, and olive oil in a stand mixer with a dough hook or mix by hand. Knead until the dough is smooth, about 3 minutes by hand if using a mixer to bring it together. It should feel firm but pliable.
Rest the dough

Form dough into a disk and wrap in plastic wrap. Let the dough rest at room temperature for 30 minutes.
Shape the pasta

Flour the work surface and cut off a portion of dough and roll it into a rope about 1 inch thick. Cut into small pieces, roughly 2 or so inches wide. To shape each piece, press it with three fingers, dragging it slightly across your work surface to flatten and stretch. You can gently elongate the shape a little more by hand if needed. The final shape should be thin and curved.
Cook the pasta

Bring a pot of salted water to a boil. Add the pasta and cook until softened. This can take anywhere from 8 to 20 minutes depending on thickness. Begin checking at 8 minutes, then check every few minutes after that until the texture is soft but still holds together.
Serve

Drain and toss with sauce and plenty of grated Parmesan cheese. This pasta is traditionally paired with a meat ragu but would work with your favorite sauce. Try this simple meat ragu.

Recipe notes

Try for a firm but pliable dough and stretch pieces thinner so they cook more delicately.

Remember next time

Use more water as needed and start checking texture when boiling around 8 minutes while allowing up to 20 minutes depending on thickness.

Parmitieddi

The story of this preparation

What this moment held