Stricchetti pasta with sausage, broad beans and shavings of Fossa cheese

Type of recipe: First courses

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Preparation method:

For the pasta: put the flour on a pastry board and make a well in the centre of the mound. Break the eggs into the well and knead to obtain a smooth and elastic dough. Roll out using a rolling pin until about 1.5mm thick. Cut into strips, approx. 4cm wide, then pinch at the centre to form “little ribbons”.

For the sauce: in a pan, sauté the onion in the extra-virgin olive oil then add the sausage and white wine and reduce. Crumble the sausage with a fork and cook for about 4-5 minutes. In a pan of boiling salted water blanche the broad beans for 2 minutes then add to the sausage sauce.

Cook the pasta in plenty of boiling salted water until al dente, drain and finish cooking in the pan with the sausage and broad bean sauce. Serve topped with a sprinkling of Fossa cheese and some chopped parsley.

Preparation method:

For the pasta: put the flour on a pastry board and make a well in the centre of the mound. Break the eggs into the well and knead to obtain a smooth and elastic dough. Roll out using a rolling pin until about 1.5mm thick. Cut into strips, approx. 4cm wide, then pinch at the centre to form “little ribbons”.

For the sauce: in a pan, sauté the onion in the extra-virgin olive oil then add the sausage and white wine and reduce. Crumble the sausage with a fork and cook for about 4-5 minutes. In a pan of boiling salted water blanche the broad beans for 2 minutes then add to the sausage sauce.

Cook the pasta in plenty of boiling salted water until al dente, drain and finish cooking in the pan with the sausage and broad bean sauce. Serve topped with a sprinkling of Fossa cheese and some chopped parsley.