Saedas (3)

You take the fresh cheese (about 2 1/2) and let rest on a plate wrapped in cloth at room temperature.

After a few days, when he reached the right acidity level (must spin if you put a small piece with a fork, on the flame), washes the shape, cut in large slices that are thrown into a wide saucepan in which it already holds a quart of boiling water with three good grips the salt and the zest of a lemon.

Mix with a wooden spoon until slices that are reduced in pasta, then pour about 3 tbsp fine semolina.

Continue to stir until the water is all absorbed and the dough has reached the consistency of a thickish cream.

Remove from heat and set every time your hands in a bowl of cold water and drain with spoon, they make great Dunks more or less as a tea saucer, 1/2 inch high.

Dry on both sides with a dry cloth and place on a basket, alternating layers with dishtowels.

Better prepare them in the morning for the evening so that they can dry (keep anyway for a long time especially if placed in a cool place).

Do you then pasta with 2000 g flour, lightly salted warm water and two tablespoons of lard-filled.

You work the dough well and pulls in thin sheets.

Placing ' sas sebadas ', cover with a sheet of pasta, close them well and cut them around with the wheel size.

FRY and serve just removed from the Pan sprinkled with honey or sugar, to taste