Recipe for fresh pasta I’ve already posted plenty on Maroggia’s Mill Cookbook…from farfalle with walnuts and thyme sauce, to the pici with sausage, coffee and hazelnuts sauce and trofie with chestnut and pumpkin sauce. But what I had never tried before was putting another ingredient in the dough…why not try with some cheese to add flavour and taste to the pasta? Luckily Maroggia’s Mill flour for pizza never disappoints me…add my aunt’s happy hens’ eggs and a little cheese and voilà, cheese flavoured pasta! The dough is a bit more delicate than usual fresh pasta, since the presence of cheese tends to make it more prone to breaking. For this reason I advice you to roll it in fairly thick sheets to obtain rustic tagliatelle.
Pecorino flavoured tagliatelle
Makes 4 servings
120 g hard pecorino cheese, finely grated
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