Time: 20 minutes
Ingredients for 6 people:
home-made strangozzi gr. 500
asparagus gr. 300
little tomatoes gr. 150
extra virgin olive oil gr. 60
fresh and minced parsley gr. 30
salt
extra virgin olive
Procedure:
Pour half the oil in a non-stick pan (28 cm deep) and put in washed and chopped tomatoes. When tomatoes are dried put these in a bowl with all the sauce. Don’t wash the non-stick pan and put in the same: the remaining oil, washed and chopped asparagus (pieces of 2 cm) and water (up to cover them in half). Boil asparagus for 15 minutes and then, add tomatoes, parsley and salt.
Cook strangozzi in salt water until they are underdone. Drain strangozzi and sauté them for 2 minutes in the pan.
Dish out pasta with a trickle of oil.
Home-made Strangozzi
Ingredients:
Flour type zero gr. 330
Eggs n. 3
Salt
Procedure:
Work flour, eggs and salt into dough and close the mixture with a pellicle. Then, work it until it is smooth and uniform. Repose it for 15 minutes and then, roll out the dough (3-4 mm deep). Cut it in the desired size.
