Made using the traditional methods of bonze drawing and slow-drying, Pasta Panarese has a rough texture that will help the absorption of water whilst boiling, and will allow a better adherence of the sauce. The result is an evenly-cooked, full flavoured product much different from the industrial pasta production.
Tagliatelle with lemon, mint and chill
Ingredients for 4 people
- 400 g egg tagliatelle
- 10-15 mint leaves
- 1 chilli
- 2 shallot
- 4 cucchiai di pangrattato
- extra virgin oive oil
- lemon peel
- 5 tbsp vegetable broth
- 1 tbsp flour
Dice the shallot and cook on a stir fry pan with 4 tbsp of extra virgin olive oil and the chilli. When the shallt becomes clear, add the mint leaves and the ot vegetable broth. Add salt as required.
Bring all to boil, pour in a tall bowl with the flour and mix (with a hand mixer or food processor) so to obtain a uniforn cream. Transfer the cream in a non-stick pan and cook at lower heat to thicken.
Cook the tagliatelle following instructions, drain and add to the sauce.
Remove from the heat, add the grated lemon peel (quantites as you like) and more grinded mint.
Serve in the plates and sprinkle some toasted breadcrumbs