This recipe is a delicious pasta with crunchy bread crumbs. It's perfect for an Italian touch in your home. Give them this variation of flavors and make your family happy. They will love everyone.
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Ingredients4 portions
Preparation
Make a wreath with the flour and the semolina, place the egg yolks in the middle.
With a fork, incorporate the dough from the inside out.
Once the ingredients are united, add a little water.
Knead by hand until the dough is homogeneous, smooth and elastic.
Let it rest covered with a cloth for 15 to 20 minutes so that the gluten develops and rests.
Once the dough is rested, pass it through a mold with a lathe in the shape of a chifferi.
Once the dough comes out, cut it with desired length.
Place the dough formed and cut on a plate covered with a cloth until the time of cooking.
Boil a pot with water and coarse salt (the ratio is of per liter of water, 10 g of coarse salt).
Once the water boils, cook the pasta for about 3 minutes.
Remove with a slotted spoon and salse with the mudica di panne.
Grate the old bread and brown in a pan with olive oil, garlic, peperoncino and parsley.
Once browned, add the cooked pasta directly into the pot with a little of the cooking water.
Add the chopped anchovy fillets to dissolve in the sauce water.
Rectify seasoning Serve immediately.
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