members recipes

fresh colorful vegs, rapidly cooked while bringing to boiling point water for home made farro/saraceno pasta, you can give the shape you prefer at the moment

Ingredients
1 violet eggplant
garlic
celery
sliced onion
extravergine good olive oil
salt
basil leaves
fresh cropped from orto tomatoes

for pasta dough
saraceno and farro flour
durum wheat flour
integrale wheat flour
2 medium eggs
a squeeze of lemon

Method
cut the vegs in tiny pieces and let it go in olive oil and garlic until cooked in prgogression peppers, celery, tomatoes, eggplant, basil

Pasta:
sieved fresh milled flours, whole eggs, some water, salt, olive oil, lemon, durum wheat and integrale wheat flour until the dough is kneadable without being sticky

transfer great part of vegs to a saltapasta pan, toss your fresh made pasta in boiling water, add some oil, when the pasta floats, drain it in a colander, and add to the pan, on top before sautéing it pour all the remaining vegs sauce
.................... and it\'s done

enjoy the smell and when sitting at the table with your fork charged with pasta be ready to taste a colourful sinfony of creation