
Green ricotta ricotta cheese and raw ham
first courses from Italy
multicolored tagliatelle with fresh sauce
multicolored tagliatelle with fresh sauce
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with
Multicolored pasta with fresh tomato sauce is a dish to the effect of Italian cooking, easy to perform, but the distinctive flavor of homemade pasta. And a blaze of color that meets the eye as well as the taste, you can prepare for a Sunday lunch or just for your guests for a lunch or dinner at impact, will all satisfied.
In a saucepan, fry the oil with the shallots. Add the tomatoes, salt and cook for 40 minutes.
Paid on a pastry board the flour, inserted in the center the eggs, spinach and salt. Knead the dough into a loaf that you will cover with a cloth.
Use the same procedure for the red tagliatelle with aggiunda of tomato concentrate in place of spinach.
Use the same procedure for the preparation for the fresh pasta totally eliminating both the spinach that the tomato concentrate.
For dough processing used the machine suitable, by passing the dough through the rollers of the same, decreasing the distance to the desired thickness.
Dried the sheets on a work surface for at least one hour. Then use the other roller of the machine to give the dough the shape of noodles.
In a saucepan bring water to a boil, add salt, soak up all the noodles and cook for a few minutes.
Drain, add to the sauce, a splash of grated Parmesan cheese. Your multi-colored noodles to fresh sauce will make your days full of color!