For the sauce:
2 medium onions
3 Tuscan sausages
1 gr saffron powder
half glass white wine
half glass milk
extra virgin olive oil
salt and pepper
Finely slice the onions and transfer in a saucepan with EVO oil. Cover and stir well until soft and translucent. Take the skin off the sausages and add into the saucepan (in small pieces), stir well and wait until well cook/brown. Season with salt and pepper. On high fire add the white wine and let the alcohol evaporate. Add milk and gently cook for 5/10 min more.

For the Pasta Dough:

200gr  flour plus extra

2 eggs

pinch of salt

Place the flour in a wooden pasta board, make a well in the center. Pour the eggs into the well, and add the salt. Using a fork, work the flour into the eggs. Knead for minimum 30 minutes. (You may have to add more flour as you knead.) Wrap the dough in plastic film, and let rest for 30 minutes.

Using a pasta machine, roll the dough out into thin sheets and leave to dry for a few minutes, and then cut them into Pappardelle.

Bring a large pot of water to a boil; add salt and the Pappardelle, and cook until the pasta is just al dente. Drain and transfer in the saucepan with the saffron and sausage sauce, stir well. Serve with  Parmigiano Reggiano on the side.

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Fiamma Arrighi

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