RECIPE BY Tiziana D’Alessio FROM WINERY SINCARPA
INGREDIENTS FOR 4
For pasta
– 300g pastry our
– 100g durum wheat flour
– 2 egg whites
– 1 pinch of salt, water
For seasoning
– 4 sausages
– 500g Champignon mushrooms
– 1l fresh tomato sauce parsley
– extra virgin olive oil
– salt, chilli oil (if desired).
PREPARATION
For the pasta: mix the 2 flours with the egg whites, the water and the salt. When the dough is solid, roll it out and cut it in rectangles. Fold it as an “S”s and cut it in triangles: when you unfold them, you’ll get the long home-made pasta “pappardelle”. For the seasoning: pan-fry the sausage in oil, then add the Champignon mushrooms and a fist of parsley. Blend these ingredients and cook them for about ten minutes. Add the tomato sauce, ultimate the cooking and salt it. If desired, serve it with chilli oil.
WINE PAIRING
Aulicus Montepulciano d’Abruzzo DOP