Osteria dei Battibecchi
Ingredients and quantities

Quantities for 4 people:

For the pasta

  • 4 eggs
  • 400g superfine flour (approx)

For the sauce

  • 300g sausage
  • 200g fresh shelled peas (or frozen if not in season)
  • 1 carrot
  • 1 stick celery
  • 1 onion
  • 1l puréed tomatoes
  • 1 glass Trebbiano di Romagna DOC
  • seed oil or lard
  • Cervia salt and pepper

Scrichetti with sausage and pea sauce

Type of recipe: First courses


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Preparation method:

For the pasta: place the flour on a board, make a well and add the eggs. Knead to obtain a smooth dough. If necessary, lightly flour the board when rolling out the pasta to stop it sticking. Roll out until the pasta is not too dry, leaving it a little thicker than you would for tagliatelle. Do not leave it to dry, but use a pastry cutter to cut small rectangles of pasta. Pinch each rectangle along the long side to form the traditional “butterfly” shape.

For the sauce: chop the carrot, celery and onion and sweat in a pan in a little seed oil or lard. Add the crumbled sausage and brown slowly. Add the wine and leave to evaporate. Add the fresh or frozen peas and cook for 5/6 minutes. Add the tomatoes and simmer for about two hours. An unusual ingredient that Nicoletta uses is cloves, which she adds to the sauce (just a few as they have a strong flavour). Season with salt and pepper to taste.



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