thyme marjoram tagliatelle
Added by madamada | Mon 22 Mar 2010 @ 22:23
stating from eggs add all ingredients, wrap your dough in a plastic film and let it rest, meanwhile if you worked hard some day in the past, you should have some ragu sauce stored in your freezer .................
buckwheat, barley, spelt flour (two or three pinches each)
3 large eggs
a glug of ev olive oil
salt and a squeeze of lemon
grano duro flour (mainly)
the water you need to have a lightly sticky dough
When I decide I want a fresh pasta no one can convince me doing something else instead. This time I put the hebs in the dough itself ................ and was fortunate to pair these tagliatelle with a very tasty ragý sauce I must have made on a rainy day and frozen because it was too much for that day.
I used the pasta machine on n.6 to make the sheets then dusted them with grano duro flour to prevent they stik together when they are converted into beautiful cascades of tagliatelle.
A good amount each is a comfort food for a deceiving rainy spring day