Ingredients

Servings 8

• 2 savoy cabbages
• 2 lb spare ribs
• 1 cup dry white wine

For pasta

• ⅝ lb chestnut flour
• 7 oz all-purpose flour
• 3 eggs
• 2 egg yolks
• salt

Preparation

1 hour preparation + 5 minutes cooking

Blanch the cabbage. Cook the spare ribs in a casserole on a bed of vegetables in the white wine and vegetable stock. When they are cooked add the cabbage. Bone the ribs and cut the meat into chunks. To prepare the dough, mix the flours and blend in the whole eggs and the yolks and salt to taste. If the dough is too dry, add a tablespoon of warm water. Roll out a very thin sheet, and cut out the “fettucine”. Cook them, drain them and dress with the cabbage and rib meat. A dusting of black pepper is advised.