12 oz. white flour
9 oz. Carrots
1 tablespoon tomato paste
6 oz. Of ricotta
1 tablespoon of butter
Grated parmesan cheese
Steam the carrots until soft, and place in a small pant along with the tomato paste and mix well with low heat. Let it cool completely.
Place the flour on a working surface and add the eggs and the mix of tomato and carrots. Work with your hands until a pink dough is obtained. Add a small amount of flour if it is too wet. Stretch the dough very thin and with a pasta cutter, cut in the long tagliatelle. Cook in boiling salted water for 10 minutes.
Grind the walnuts in mortar, working thoroughly with the butter and the ricotta. Add salt and pepper, and dilute with 2 tbsp. Of water in which the pasta was cooking. Drain the pasta and place in a serving dish. Cover with the walnut sauce and parmesan cheese. Serve hot.
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