Ingredients

Servings 6

For pasta

• 1 lb all-purpose flour
• 5 eggs
• 1 tablespoon oil
• salt

• 5 oz butter
• 3 ½ oz meat sauce
• 3 ½ oz grated Parmigiano Reggiano cheese

Preparation

30 minutes preparation + 4 hours and 20 minutes cooking

Prepare some dough with 1,1 lb of sieved flour, 5 eggs, a tablespoon of oil, and a pinch of salt. Knead the dough and leave to rest; roll out some fairly thin sheets, fold these several times on themselves, cut them into “fettucce” little wider than 0,2 inch, arrange these far apart on a tray covered in a clean cloth lightly dusted with flour and leave to dry. Cook in abundantly salted boiling water and remove from the water when cooked “al dente” in small quantities with the aid of two forks. Arrange on a concave plate, allowing them to well absorb the dressing of fresh butter, abundant Parmesan and Italian-style meat sauce.