multicolored tagliatelle with fresh sauce
first courses from Italy
Gluten free passatelli
Gluten free passatelli
ready in
20 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
This is a traditional recipe for Emilian-Romagna cuisine and Central Italy. The dumplings are very nutritious, so it is also an excellent reconstitution
preparation
step 1
We mix all the ingredients together. If the dough becomes too dry, add a little bit of whipped egg, otherwise add a little flour.
step 2
Prepare a good meat broth (tradition wants chicken broth), fill the press with a piece of the dough, drop a bit into the hot soup and cut them off a short measure.
step 3
The hoods bake in a hurry, they are ready when they come to the surface.
step 4
You can also taste it dry, seasoned with sauce as you like. In this case, it would be necessary to cut them to a longer extent almost as if they were spaghetti,