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Method
Heat three
quarts of water in a
saucepan. Sprinkle flour in
a fine layer over a pastry
board. Beat the eggs and
distribute them evenly over
the flour. Gather up the
flour gently in your
fingers, and rub together.
The success
of the “frascarelli” depends
on the sureness and delicate
quickness with which this
operation is performed. pass
it through a fine sieve,
drop the lumps, or “frascarelli”,
that remain on the surface
of the sieve into the
boiling water making sure
that there is no excess
flour present.
Cook the
“frascarelli” in boiling
salted water.
Let them cook
for one minute. Drain, add
the “frascarelli” to the
tomatoes sauce, toss
lightly, add the basil
leaves and hot pepper.
Serve
immediately, and enjoy with
grated GRANA cheese on top
before serve with the other
half e.v.o. oil.
For
tomatoes sauce
In a pan add
half of the oil, the garlic
and when hot add the cherry
tomatoes, already cutted in
quarter, sprinkle with salt
and cook about 10 minutes.
Add salt and
the light basil blended with
the e.v.o.oil.
Trick of
the trade:
Make sure to
pass the Frascarelli through
the drum sieve before
cooking as otherwise pasta
will clump up. |
