Neapolitan carnival Lasagna
15 recipes
Fetaccine of fresh pasta with two tomatoes
ingredients
servings
4
Olio EVO Bio Solidale Italiano Altromercato
5 oz
Semola di grano duro Bio Altromercato
200 oz
Pomodorini ciliegini secchi Solidale Italiano Altromercato
50 oz
Lemons
1 half
Iodized salt
to taste
Garlic
2 wedges
Basil
6 leafs
Red tomatoes
250 oz
Eggs
4 unit
Type 00 wheat flour
200 oz
first courses from Italy
Fetaccine of fresh pasta with two tomatoes
Fetaccine of fresh pasta with two tomatoes
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Let's dive in the red tomato with this dish dedicated to the king of the summer. Birch recipe for Ilcircolodelcibo
preparation
step 1
Arrange the two sifted fountains on a fountain, skim the eggs and drop them into the hollow in the center of the mullion mound.
step 2
Add a pinch of salt, and lightly fry the eggs with a fork: make slow circular movements by incorporating the flour as soon as possible.
step 3
At this point she works vigorously with her hands folding several times over the panetto on her own, until she has a smooth, elastic and hard paste.
step 4
Separate the dough into 4 or 6 parts, and then form the fettuccine with the slicing machine (first thinner the dough to 2mm, then pass it into the bowl).
step 5
Spray the fettuccine with parsley and let it dry a little.
step 6
Play the fresh tomatoes and remove the seeds (possibly incidental to the cross and the pots in boiling water for 10 seconds, in this way it will be easier to strike them).
step 7
Weigh 150 gs into the cooking robot together with 25 g of dried tomatoes, 5 or 6 basil leaves, a pinch of salt and 2 tablespoons of extra virgin olive oil.
step 8
Wrap it all over quickly and keep this sparkling red pesto away
step 9
On a chopping board trudges the fresh tomatoes left in a rough dadolata.
step 10
Finally, make half a lemon bio with a rigalimoni, and keep the snouts aside.
step 11
In a large frying pan (heat pasta) heat 2 garlic cloves peeled in 3 tablespoons abundant oil, brown for a few minutes the fresh tomato sauce and the remaining dry tomatoes. Room according to taste
step 12
In the meantime cook the fettuccine in salted boiling water for 2/3 minutes and drain.
step 13
In the pan fry the pasta cooked to the tooth, and season with the red pesto. Mix well and fill with a string of extra virgin olive oil, basil leaves and lemon zest.
