STRENGOZZI GARLIC, OIL and HOT PEPPER

Ingredients for 4 people

For pasta:
2 eggs;
500 gr. of flour of wheat;
2 glasses of water;
a pinch from salt.
For seasoning:
2 clove of garlic;
2 spoons of oil of olive to raw;
hot pepper to like;
parsley or marjoram.

 

Preparation

 
For pasta:
Arrange fountain the flour on the table of wood; do the hole and insert the eggs adding rooms and the water, slightly lukewarm, little at a time. Try to realize an I mix fairly hard, for facilitate the workmanship. Realize with him I mix a ball and subsequently give the form of a bun. Take it I mix between the hands and alternating right and left hand, make turn the pasta with the help of little oil previously past between the hands, up to reach a thickness of around 2 [cm]. . For reach the desired thickness, stretch still, with the hands, the pasta on the table, up to you reach the thickness of a string. Finally, pick up the pasta to skein.

 

 
For seasoning:

Beat the garlic in the mortar, therefore add the oil and few hot salty water, the hot pepper, rooms and the parsley, the all without cook. Cook the stengozzi with abundant water, therefore season with the prepared, dusting with little parsley before serve in table.

 

 

 

 

FREGNACCE ALLA SABINESE

Ingredients for 4 people

For pasta:
4 eggs;
400 gr. of flour of tender wheat;
100 gr. of flour of hard wheat;
a pinch from salt.
For seasoning:
1 Kg. of tomato asunder;
500 gr. of mushrooms champignon;
200 gr. of black olives;
1 clove of garlic;
3 spoons of oil of olive;
hot pepper;

 

Preparation

 
For pasta:
Arrange fountain the flour on the table of wood; do the hole and insert the eggs adding rooms. With the hands beat the eggs and form and mix. Make rest it mixes for around 30 minutes, therefore stretch it with the mattarello up to realize a you skim through very thin. The Fregnacce or Maltagliati, they come realized cutting it you skim through zig zag.

 

 
For seasoning:
Make to fry slightly oil, garlic and hot pepper. When the garlic is gilded, add the black olives and the mushrooms, previously clean and cut. Make brown the mushrooms, therefore add the tomato. Make to boil the juice up to that narrow good is not been. Cook the fregnacce, season it in a frying pan with the juice hot good and mantegare to tall fire, serve dusting the dish with little minced parsley.