Trattoria dai Mugnai
Ingredients and quantities

Quantities for the pasta:

  • 1kg “Molino delle Palette” pasta flour (this stone-milled flour already contains durum wheat flour) alternatively, use 750g fine-ground flour and 250g semolina
  • 5 whole eggs
  • water (about a liqueur glass full)

Quantities for the meat sauce (serves 4):

  • 500g prime quality sausage
  • 1 large glass Pignoletto dei Colli Bolognesi wine
  • 1 golden Parma onion, chopped
  • a little stock
  • butter
  • oil
  • a little Cervia salt
  • ground pepper
  • Parmesan cheese

    Handmade gramigna with sausage

    Type of recipe: First courses


    Click on the photos to enlarge

    Preparation method:

    For the pasta

    Place all the ingredients in a large bowl and mix to obtain a rough pasta, similar in texture to a mimosa. Force the pasta through a hand-cranked pasta press (called torchio) fitted with a bronze die-plate cutter for gramigna pasta. Cut the pasta after a couple of curls. Allow about 100g of fresh pasta per person (or 70g if using dry pasta). Store any extra pasta in the freezer or dry it on special fine-mesh frames.

    For the meat sauce

    Put a little butter and oil in a pan and fry the chopped onion lightly. When the onion is golden brown, add the sausage, previously skinned and roughly chopped. When it begins to change colour and turn crisp on the outside, add the glass of wine and leave to evaporate. Lower the heat, add a little stock and cook for at least 1 hour. For an even smoother meat sauce, add a glass of fresh milk when the wine has evaporated. Cook the pasta in plenty of boiling salted water and then toss in the pa . . . >>>



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