An evening among friends, guitar Abruzzo (for the dough for the music :-)), a few laughs for rolling dough and cook the sauce and you're done, a sudden not bad at all!
Recipe for 6 / 8 people
Ingredients for the dough:
00 300 grams of flour 300 grams of durum wheat flour 3 eggs
140 grams of cold water 12 g salt up
Ingredients sauce: 500 gr
lamb
1 carrot 1 celery 1 onion
30 cl red wine 25 g butter 3 tablespoons oil
Timo
rosemary 1 tablespoon chopped parsley
Laurel
Sale Pepe
40 grams of black truffle or blacks, if you have it, fresh black truffle
60 grams of grated parmesan cheese and 20g of butter to thicken
Preparation: mix the ingredients for the spaghetti for about 10 minutes until to obtain a smooth dough, cover with plastic wrap and let rest in refrigerator for at least an hour. Roll it out and using the guitar make the spaghetti, flour and arrange on a plane waiting to use them.
Prepare the sauce: chopped not too fine carrots, celery and onion and brown in butter and oil in a sauteuse tinned copper, totally handmade and hammered otherwise it is not good. Take the herbs and fry well, add the lamb with a knife, coarsely chopped, add the bunch of herbs and chopped parsley and pepper and brown, and then blended with half wine and continue cooking adding more wine if necessary and appropriate the hot stock, season with salt and keep warm. Cook for about 1 hour, 1 hour and a half.
Cook the pasta al dente, drain and place in pan with the sauce by adding cream truffles (if using middle part is the fresh noodles julienne cocendola end in 2-3 minutes before adding the pasta sauce, add it to the rest put the mix the dough strip and wanting a little 'in raw food), stir the pasta with parmesan and butter, adding the cooking water if necessary, serve.
Match (essential for the success of the dish): Barolo Cannubi 1996 - San Lorenzo di Giuseppe Rinaldi.
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