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Is a nice dish of pasta light and fruity, good for the hot days of summer. Can be served hot or cold.

Ingredients
Tagliatelle pasta:
- Wheat flour – 4 cup of tea
- Egss – 5
- Salt enough
- Pink pepper enough
- A pinch of cinnamon
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Tagliatelle à la mama
- Olive Oil
- Garlic
- Oregano
- Rosemary
- Rum
- Mushrooms - Enok, Pleurotus and Paris
- Pine
- Feta Cheese
- Rocket
- Chard

Method

Sifting the wheat flour on the table. Make a hole in the center and break eggs. Add the salt and kneading add the pepper and then kneading again and finally the cinnamon, keading one more util stay with bubbles. After mixing all ingredients well, let rest for 30 minutes. Open the mass with the roll and cut into strips or passing through the pasta machine. Let the strips dry.

To cooking the pasta, put a pot with water, salt, olive oil and put for a few seconds a Ceilan Tea Bag, when boiling put the pasta!

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In a Wook throws up the olive oil, add the sliced mushrooms and let it cook, then put in the garlic, pine nuts and cheese.

Temper on with salt and pepper grind at the time, the oregano and rosemary.

Join the rocket and chard move up very well and throws up the rum to make a Flambê!
Is taken from the fire and serve it!

Very god with red wine I suggest a Portuguese one “Chaminé”.

http://www.lusawines.com/vinho.asp?ref=1120