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This recipe was uploaded by Grandmadamada
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