integrals Noodles with marjoram and cream of peas and potatoes. Knead it relaxes me. While lunging your hands in flour tensions dissolve and, Although I suffer from tendinitis that surely by the movement of knead not benefits, my mind goes blank. So every Sunday I plan to rest and finish, unfailingly, with the kneading a while’ fresh pasta or bread. Today I leave one of my many SPRING RECIPES that, Obviously, You can also replicate with a dried pasta, Maybe with egg. Although I have designed specifically for a semolina pasta.
Indeed, I suggest you also try you my dough method to relax a bit '. In addition, These noodles are integral, taken with a Sicilian wheat semolina Russello, fragrant. If you like homemade pasta, read my article on SIX FORMS OF RAVIOLI EASY AND FAST TO DO IN HOUSE and also look at the VIDEO TUTORIAL on my YouTube channel.
They are flavored with chopped marjoram, that makes them even more perfumed. Are also good topped with a drizzle of extra virgin olive oil and a little’ Pdo pecorino cheese. But I wanted to make the whole tagliatelle with cream of peas and marjoram spring even with a fast and simple dressing: a pea cream enriched with potato cubes.
Leave aside the pasta cooking water, because you will need it to make the fluid cream to perfection, so that, buttery with Parmesan and pecorino, coat voraciously noodles. And have a nice day!
