Cannaruozzoli
Instructions
Prepare the usual mixture of flour and eggs, roll the dough, cut it into small squares, always coil them one at a time into sticks, sfilateli and put them to dry on a towel sprinkled with flour.
Cook these short tubes, i.
e.
' cannaruozzoli ' in plenty of lightly salted water to which you've added a tablespoon of olive oil to prevent sticking between them, drain them nicely al dente and arrange on a serving dish, condendoli with concave lamb sauce, pork sauce and grated pecorino letters.
Ingredients and dosing for 4 persons
- 500 g of flour
- 5 eggs
- 1 tablespoon of olive oil extra virgin
- Salt
- Lamb sauce (or pork sauce)
- 100 g of grated pecorino cheese