Ingredients egg – pasta
- 200 g flour mix pasta
- 2 eggs
- 1 yolk
- 7 ml extra virgin olive oil
- 1 teaspoon of curcuma
Ingredients of the filling
70 g of stracciatella
15 g of parmigiano reggiano
Salt
Pepper
30 g of truffle
Procedure
Put the flour, the curcuma and the eggs in the pasta maker. Mix for some minute and put oil. Mix it until you obtain a smooth and homogenized mixture. Put the mixture in the wrap and allow to stand for 30-40 minutes in the fridge.
Procedure of the filling
Put the stracciatella, parmigiano and the truffle in a bowl, mix with a minipimer.Add pepper and salt, mix for a minut untill you obtain a creamy mixture. Fill the “fazzoletto” with the creamy mixture using the pastry bag.
Procedure of the “fazzoletto”
Take out the mixture of the fridge, roll out the dough and then you have to create the form that you prefer, put the filling on them and so you have to close them.
Cook the pasta and plate them with a spoon of the stracciatella at the base of the dish, put 3/5 “fazzoletti” and truffle shavings.
