multicolored tagliatelle with fresh sauce
first courses from Italy
Butterflies with pesto in Genova and hazelnut grain
Butterflies with pesto in Genova and hazelnut grain
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
Homemade homemade pasta with turquoise flavor, seasoned with an excellent pesto in Genoese without garlic. Sara Bonaccorsi's Cooking Recipe with Sara
preparation
step 1
Begin by preparing the fresh butterflies sifting the two flours and placing them on a fountain on the planter. In the center place the eggs, the pinch of salt and if you like a pinch of turmeric.
step 2
Work with the ingredients, first with a fork and then with your hands; Knead until you get a smooth and elastic dough.
step 3
Place the dough on for about 30 minutes.
step 4
Spread the dough in a thin sheet; The thickness should be about 1.5 mm. With a toothed wheel, make wide rectangles about 3 inches for 6.
step 5
Form butterflies: place the index in the center of the rectangle and pinch the sides with the thumb and the middle; Then remove the index and press the center to adhere very well to both sides.
step 6
Rest 30 minutes to the air. Meanwhile, grind the hazelnuts roughly and keep them aside.
step 7
Cook the butterflies in abundant salted water for about 12 minutes; Drain and season with the pesto in Genoa and the hazelnut grain.
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