May tagliatelle 2011

May tagliatelle 2011
 
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This recipe was uploaded
by Grandmadamada

 
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Ingredients

Ingredients
Method
 
  • 2 eggs
  • 50/50 00 flour and grano duro flour
  • buckwheat flour a handful
  • a pinch of salt
  • a squeeze of lemon
  • a glug of evo oil
  • the equivlent of one egg of water
  • challot ot white onion
  • a handful of sclupit (silene vulgaris) leaves
mix all the ingredients until you feel the dough is not too sticky and let it rest for a while covered by a napkin, if you have time.
let the sclupit leaves become soft with some finely sliced white onion or challot and add it to the dough when cold.
for the sauce: some white onion slices with the frozen peas get tender in a little olive oil and butter. Marjoram leaves and freshly ground pepper added at the end.

pastamachine on number 6 to make pasta ribbons as for pasticcio di lasagne and then cut into tagliatelle
Cook them in salted boiling water till they come on the surface. Toss them on the peas and grate some parmigiano on each plate

enjoy

May tagliatelle 2011

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This recipe was uploaded by Grandmadamada

 
 
to say welcome back home to my daughter and celebrate her compleanno I made these green tagliatelle to be served with frozen peas from our orto

Method


mix all the ingredients until you feel the dough is not too sticky and let it rest for a while covered by a napkin, if you have time.
let the sclupit leaves become soft with some finely sliced white onion or challot and add it to the dough when cold.
for the sauce: some white onion slices with the frozen peas get tender in a little olive oil and butter. Marjoram leaves and freshly ground pepper added at the end.

pastamachine on number 6 to make pasta ribbons as for pasticcio di lasagne and then cut into tagliatelle
Cook them in salted boiling water till they come on the surface. Toss them on the peas and grate some parmigiano on each plate

enjoy
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