Spizzulus is such a fun pasta to say AND eat! Made from a semolina flour and water dough these cute little shapes are simple to prepare and don't require a pasta machine. Hand rolled pasta shapes are such a fun activity and really easy to achieve at home. For these all you need is a gnocchi board and a knife or bench scraper. Invite some friends over and give it a go!
Hi! I love making spizzulus pasta, it's such a fun little shape to make and really easy, I promise! If you have made my hand rolled gnocchi sardi, you'll find this really simple. It's made from exactly the same semolina pasta dough.
If you know me at all you know that hand rolled shapes are my favorite. Hand rolled shapes are usually just made from flour and water and rolled by hand rather than a pasta machine. They generally have a chewy texture, which I personally love.
What you'll need
- Semolina - You need a really finely milled version called semola rimacinata. It is different than a regular coarse semolina flour. Look for something really fine.
- Water - I like to use luke warm water.
- Gnocchi board - You can find really inexpensive boards now and you can use it to make other pasta shapes too. A great tool to have.
- Bench scraper - You can use a knife but the long flat edge of a bench scraper is much easier. Plastic or metal will work.
- Wooden cutting board - rolling out the strands of dough is easiest on a wooden surface.
- Baking sheet - I always put the finished shapes on a baking sheet lined with parchment paper and dusted with semolina.
How to shape spizzulus
You need to make my semolina pasta dough first and there is also a short tutorial video in the recipe card below.
- Slice off a piece of dough and roll it out into a long strand with both hands flat on the board. Start in middle and work your way out.
2. Cut it in half when it gets too long for your board and keep rolling out.
3. Keep rolling, it doesn't have to be perfectly even. You want it to end up thinner than a pencil.
4. Use your gnocchi board as a guide and cut into pieces a bit narrower than the width of the board.
5. Place a piece at the top of your board.
6. Press your bench scraper down and in one motion drag it back along the board.
7. Use a nice firm and even pressure. Watch the video in the recipe card.
8. Take each end and curl around to join and press together.
Cook the spizzulus in a large pot of water for 2 - 3 minutes. It will always have a chewy bite to it. You can also freeze open on a tray for 20 minutes then transfer to an airtight container or bag to cook from frozen.
What is semolina?
Simple! It is a flour milled from a kind of wheat called durum wheat. It is just a different type of wheat and is often classed as a 'hard wheat'. The '00' flours or even plain flour is more of a 'soft wheat'.
Basically what that means is that shapes made out of a semolina pasta dough will have more of a bite, they often have, in my opinion, a really addictive and delicious chewy factor. When you add semolina into an egg pasta dough it helps to add structure and an al dente bite. That is why I often mix it into '00' flour when making my easy homemade pasta dough.
What sauces go with spizzulus?
Anything!! I don't like rules, use whatever sauce you feel like, it's a really sturdy chewy shape so hold up really well when cooked. Some suggestions? For something delicious and creamy try my creamy roast garlic and lemon pasta sauce. If you feel like something easy then check out my handy guide to the best butter sauce for pasta. It would be perfect for my creamy mushroom pasta with olives.
Some other hand rolled pasta shapes to try
The easiest pasta shape is hands down my hand rolled gnocchi sardi. It's the same dough as this one and is a little less fiddly to make. It's a quick shape to make once you get the hang of it.
Gnocchi Sardi (also known as Malloreddus)
I don't like picking favorites but orecchiette really is mine! The shape meaning 'little ears' are just the perfect bowls to hold delicious sauce. This shape uses slightly less water in the dough and it does take some practice.
Pici is a rustic hand rolled spaghetti shape from Tuscany. Instead of semolina it is made from all purpose flour (or '00' flour) and water. It is seriously divine to eat and extremely simple to make.
Made this pasta shape and loved it?
I would love love LOVE if you could leave me a review down below and let me know what you thought! I love to hear any changes or adaptions you have made too. Also if you put a photo on instagram, please tag me so I can see, it makes my day!Print