Sunday, 9 June 2013
Pasta Making Workshop
Basically you just roll out a dough of all purpose flour, one egg and water. Put a dollop filling inside. That's made with two bunches of chard cooked down with a little olive oil until dry, mixed with half a container of ricotta and gratings of good parmigiano and nutmeg. Boil these a few minutes and just lace with butter. There's enough flavor inside to make your mouth very happy.