1/2 pound of wheat flour
Five or six eggs
Salt to taste
Ingredients for the sauce
10 medium tomatoes, seedless and cored, nutmeg, and salt to taste
1 kilogram of ground Calabrian sausage
One handful of parsley
1/2 pound of wheat flour
Five or six eggs
Salt to taste
Ingredients for the sauce
10 medium tomatoes, seedless and cored, nutmeg, and salt to taste
1 kilogram of ground Calabrian sausage
One handful of parsley
Mix in the wheat flour and eggs gradually, until a homogeneous mass forms
It's done when it stops sticking to your hands
Roll out the dough with a rolling pin and cut it into fine strips (if you have a machine, use setting number 2)
Then, cook it in water and oil, seasoning to taste
The sauce
Blanch the tomatoes after removing the seeds
When they start to release their skins, remove them and place the tomatoes in a pan with less liquid so they can be reduced (this way, the sauce will thicken)
Add plenty of parsley and salt to taste
If you like, add sliced olives, caramelized onions and garlic, and Calabrian sausage
And don't forget plenty of grated Parmesan cheese!
