Servings:
4
INGREDIENTS
- - 600 g of black cabbage
- - 175 g of flour
- - 100 g of wheat flour
- - 50 g of crumb
- - 25 g of pine nuts
- - 2 white onions
- - 20 fennel seeds
- - Extra virgin olive oil
- - Whole salt
INSTRUCTIONS
- Take of the leaves of cabbage from the central coast, and only with the wash water, boil for 10 minutes, by pouring more water if necessary. Then squeeze and chop the more finely as possible.
- Mix the flour with the wheat flour and a little salt, then arrange them in a heap. Add in the center half of the cabbagge and a little water, knead for at least 10 minutes obtaining a smooth and homogeneous ball. Cover with a damp cloth and let it rest for an hour.
- Slice the onions, season with a pinch of salt, 4 tablespoons of oil and crushed fennel seeds. Let them simmer gently in a thick-bottomed saucepan with the lid on for about twenty minutes.
- Roll out the dough not too thin, flour it with care to prevent them from sticking. Roll the puff pastry and, using a knife, cut in rather wide fettuccine (or 0.5 cm special machine).
- Crumble the bread crumbs and mix with the onions, add the remaining half of the cabbage and transferred all in a blender.
- Boil the noodles and meanwhile whisk the mixture of onions, adding cooking water of the pasta if necessary to obtain a smooth sauce. Eventually check for salt.
- Drain the fettuccine al dente and not too dry and cut them in dishes, cover with the sauce, sprinkle with pine nuts and serve immediately.
