- For the egg pasta: 700 g all-purpose flour
- 7 eggs
- 1 tablespoon extra virgin olive oil Colline di Romagna PDO
- salt to taste
- For the sauce: 200 g cheese Fossa di Sogliano PDO
- litre of fresh cream
- 60 g Shallot from Romagna PGI
- 30 g butter
- 1 glass of milk
Pour the flour onto a work top, make a well in it, add the salt and tablespoon of extra virgin olive oil Colline di Romagna, beat the eggs and incorporate into the flour; knead by hand to obtain an even dough.
Leave to rest for at least 30 minutes in a cool place and later, using the rolling pin, roll out a thin, rough sheet. Cut into shreds as irregular as possible.
For the sauce: In a casserole dish brown the shallot, previously cut into thin strips, with the butter; once browned and wilted, add the cream, the milk and the Fossa cheese from Sogliano (in that order). Boil the sauce over a low flame taking care to stir the fondue continuously, bind with the roux and put the mix obtained into a water bath. Cook the pasta shreds in plenty of boiling salted water, drain and dress with the sauce made with Fossa cheese from Sogliano and Shallot from Romagna. Serve quickly, garnished with aromatic herbs.
Ricetta di: Chef Sergio Ferrarini e Chef Andrea Biondi (Associazione Professionale Cuochi Italiani)