members recipes

I really do not know which one of the ingredients made these tagliatelle we ate simply \"unique\", therefore I hope that doing this recipe in his own kitchen everyone will find his reason and people to prepare and happily eat them with

Ingredients
husband, son and my daughter\'s boyfriend to help with pasta machine

15 neighbour\'s hens eggs
2 handfulls each buckwheat, spelt, grano duro, 00 flours
salt, ev olive oil, lukewarm water added till the dough is kneadable
a squeeze of lemon

sauce
gorgonzola cheese
panna fresca (fresh cream)
2 leeks
butternut pumpkin

Method
start with eggs, 2 tbsp oil, 2 pinches of salt and lemon in a big bowl, add the buckwheat and spelt flours, go on with mainly grano duro flour, and less 00 flour, adjusting the consistency of the dough with lukewarm water until silky and elastic. Let it rest wrapped in film half an hour.
Then stretch with your pasta machine (mark 7 this was undoubtedly ordered by the three men who helped me make the most perfect shaped tagliatelle I ever did or will do)

since the amount was to serve 23 of us they were hung on a washing stendino and let dry through Xmas night

the sauce:
let the leek become soft on very low fire in big flat pans, add tiny sliced and diced pumpkin and let simmer until nearly cooked but not dissolved. While cooking the tagliatelle add gorgonzola cheese and cream and let it melt. Add some tagliatelle boiling water if the sauce seems too thick.

I\'m not sure but I could have added some freshly ground black pepper somewhere

I hope you cook your tagliatelle with the people you love and love you