Recipe

PASTA ALLA CHITARRA CON ERBI E NOCI

Ingredients for about 4 people :

100 gr (3 1/2oz) of basil, 30 gr (1 oz) of thyme

20 gr (3/4 oz) of mint, 15 gr (1/2oz) of fennel, 15 gr (1/2 oz) of marjoram

½ head of fresh garlic, 250 gr (9 oz)of walnuts kernels,

500 gr (17 oz) of extra vergin olive oil

if available some wild asparagus, fresh chili, taste.


Execution:

Chop the herbs and nuts. Slice the garlic so it can be removed later. Mix it with olive oil, the chili and a little salt.

Marinate for about an hour.

Make the pasta with 200gr (7 oz) of flour, 300gr (10 ½ oz) of durum wheat flour, 2 eggs, a bit of water.

Let it rest for about 10 minutes. Roll the dough into stripes quite high (thickness N. 3 in the pasta machine).

Let it dry slightly and cut with the special “guitar” machine for pasta.

Boil until it will “al dente” and season with the sauce and some Parmesan Cheese.