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Tagliatelle con farina di grano arso

tagliatelle con farina di grano arso

Io e il mio mal di gola abbiamo festeggiato i venti giorni insieme per cui ai fornelli si sono preparati brodi e passati di verdura in attesa di rimettere le mani in pasta ... e oggi l'occasione si è fatta doubly greedy with the chance to try the burnt wheat flour, thanks to them :-) Roll up your sleeves with a beautiful sunny day was even easier ... the salad last week brought good:-D

was a first time and with the burned wheat flour is hard wheat semolina, is composed of a blend with water only and it was really fun! Dotted all over the pastry was a wonder, and when I finished moving the sheets I was almost sorry to have finished ...

The recipe of noodles I got it from Cooks paper and Lory, The spice merchant

And the sauce ?????

Since the network of the tam tam "Let's get rid of the pig" by Norma has inspired at least one of the ingredients we went from there to dress the noodles gray and we continued with assonananze came out a treat of a first course smoked on the notes (which we like tantoooo). The doses of the sauce were made by eye.

Sit back, uncork a bottle of red wine I put on the water and the sauce ...

burnt wheat flour noodles with bacon and mushroom sauce

Ingredients

wheat burned

200 gr wheat flour 400 gr semolina

hot-warm water 300 ml

a pinch salt

for the sauce

speck

fresh mushrooms diced onion

1

parsley

extra virgin olive oil white wine salt

black pepper

In a saucepan simmer half the chopped onion in the oil age to skip the fresh mushrooms diced, to be seasoned with salt and pepper. Turn off the pan and add a little 'fresh parsley.

In another pan, simmer the remaining onion, diced ni skip the bacon and sprinkle with white wine and add the mushrooms. Drain the cooked noodles in boiling salted water and jump in the pan with the sauce. Serve hot.

Bon appetit!