Hi all!
Are you safe at home?
I hope so.
We are still home, for sure nothing will change until after Easter.
The days are filled with online lessons, homebrewing, cooking, rugby training in the garden ( we are lucky enough to have this chance).
I had no time to add posts in the last few days but I still have recipes to share with you!
This one is a real hit, it’s called Genovese but it’s a traditional recipe from Neaples.
Few weeks ago the marketing staff from Luciana Mosconi ( Italian brand leader of dry egg pasta) asked me for some recipes with their products: even if I’m a fresh pasta lover, I have the chance to use wooden rollpin and cutting board from my grand-grand mother and I still have a mother-in-law who still makes fresh egg noodles every sunday by hand I find the possibility to store some egg pasta ready to use is often more than useful, it’s redeeming.
I’m not the kind of person who refuses large scale products, they just have to come from a factory/ brand I trust.
In this recipe I used wholewheat noodles as the wholewheat pasta is hard to spread, it’s soft and prone to holes and to stick to the rollpin.
We can say Luciana saved me a lot of work! 🙂
I have just a couple of photos of the dish because I was too focused doing what the staff asked me to take some pictures just for the blog, I hope you can understand. 😉
This little set back is going to include also the other recipe I made.
If I may say so myself they both turned out very well: created, tried, adjusted and now ready for you.
Let’s start with the first one.
| Servings |
4
|
Ingredients
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