Maltagliati pasta with sausage
Instructions
Sift the flour on a pastry Board and formed the fountain in the Middle put the oil, chili and begin kneading by joining the water needed to obtain a smooth and homogeneous paste, but rather firm.
Roll out the dough with the rolling pin to 2-3 mm thick.
Cut forming irregular rhombuses, allargateli on a cloth and sprinkle flour.
Coarsely chopped carrots and finely chopped Rosemary.
In a small saucepan heat the oil, then add the crushed garlic and sausage skins and private crumbled.
Add the carrots and cook for 20 minutes basting occasionally with vegetable broth.
Add salt and pepper.
Meanwhile boil the "maltagliati" for a few minutes.
Drain and toss with the sauce, the cheese and ground pepper.
Ingredients and dosing for 6 persons
- 550 g of spelt flour
- 2 tablespoons of olive oil extra virgin
- 1 pinch of chili powder
- For the gravy:
- 5 carrots
- 280 g of sausage
- 2 sprigs of rosemary
- 2 cloves of garlic
- 4 tablespoons of olive oil extra virgin
- Vegetable broth
- 50 g of grated pecorino romano cheese
- Salt
- Pepper