Maccaroni of the shepherdess house
Instructions
On the work surface place the flour and put in half the eggs and lots of water to make a very dry dough.
Cut it into pieces, roll them up on the Board with your hands to reduce the thickness of a pencil and cut into pieces of 3-4 cm.
Rest on each of them a thin sock, roll them up until they reach a length of 8-10 cm.
, remove the iron so that the hole and put out to dry on a tablecloth macaroons sprinkled with flour.
In a crock do heat the oil, chopped meat, saucepan, add chopped onions and, just imbiondite, salt, pepper, fennel seeds and bay leaf.
Wet with wine and when evaporated add the tomato paste, stretching with a little water.
Cook for a couple of hours.
Apart from Cook the sausage and sminuzzatela.
Sgocciolatela.
Drained al dente macaroni you have boiled in lightly salted water, toss with the sauce and sprinkle grated dry ricotta salata and chopped sausage.
Ingredients and dosing for 4 persons
- 500 G = = whole wheat Flour
- 3 eggs
- 10 cl of olive oil extra virgin
- 100 g of pork rillette
- 2 onions
- 100 g of tomato paste
- 1/2 cup of red dry wine
- Some leaves of laurel
- Salt
- Pepper
- 1/3 teaspoon of fennel seeds
- 1 pork sausage
- 100 g of grated dry ricotta salata