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Garganelli al Tartufo

This recipe I took from the Blog Sabrina and Luke. I liked the idea Garganelli to the house. Also Eliana I had just got the truffles ... so what? What to expect?

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Making pasta at home has always been a ritual. From the classic ravioli, tortellini, (by the way, I guess I never posted anything about it, I will provide!), But also dumplings, Saccottino , wine Tagliatelle Tagliatelle or chestnut flour !

I immediately noticed that the pasta and Luke used to do Sabrina as I do too: 70% flour, 00 and 30% durum wheat semolina. I like to feel that their teeth ;-) duretta

(Click on photo to enlarge)

forming so I proceeded: I stretched out my
pasta and having made so many squares of side 4 cm.
Then, with the handle of a wooden spoon used by way of a rolling pin I've crushed on "rigagnocchi, taking care not to crush the corner to me, so I've rolled around the handle, trying not to roll too tightly, otherwise the pasta would be attached to the handle itself. So li ho chiusi pigiando sul rigagnocchi e poi sfilati.

Ma perché sto qui a descrivere come li ho fatti quando ho anche filmato la formatura?!?!?!

E ora...gustatevi questo piatto:

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Grazie e alla Prossima

Lo Ziopiero