INGREDIENTS
- For the mass:
- – 5 eggs.
- – 500 g of 0000 flour.
- – Semolin to stretch.
- Meatballs:
- – Minced meat 500 g
- – Perejil c/n
- – Paprika 1 tbsp
- – Floor chili 1 tbsp
- – Nutmeg 1 tbsp
- – Pepper
- – Salt 1 handful
- – 1 egg
- – Breadcrumbs 1 handful
- – Milk c/n
- For the sauce:
- – 2 heads of roasted garlic
- – Beer (Andes)
- – Crema c/n
- – Contemporary perejil c/n
With this recipe you’ll get some unbelievable pasta! Accompanied by scrumptious meatballs and a spectacular roasted garlic sauce with cream.
PROCEDURE:
For the mass:
1. Make a dough and let it relaxation.
2. Stretch the dough to the specified thickness
3. Lower the “MAL” or uneven noodles to type the so-called maltagliatti, cook dinner in loads of water.
For the meatballs:
1. Knead the meat with the remainder of the substances till it turns into a homogeneous dough.
2. Type balls of the identical dimension. Reserve
3. Seal the meatballs and deglaze with beer
4. Add the roasted garlic and cream.
5. Prepare dinner and serve with the noodles
