Servings:
4
INGREDIENTS
- - Egg noodles Bio in Tavola - Gluten Free
- - 400 g porcini mushrooms
- - 200 g of white flour
- - 100 g bran
- - 3 eggs
- - 4 tomatoes
- - 1 clove of garlic
- - 1 tablespoon grated lemon rind
- - 1 teaspoon of chopped parsley
- - 1 bunch of chives
- - Extra virgin olive oil
- - salt
- - Pink pepper
- - Lemon zest
INSTRUCTIONS
- Arrange the flour and bran like a fountain and stir in the lemon zest and a pinch of salt. Pour in the eggs and knead for a long time; only if necessary together with a little water. Once you have a smooth paste, cover and let rest for 30 minutes.
- Chop the garlic finely and sauté in a pan with 2 tablespoons of olive oil for one or two minutes, add the finely sliced mushrooms, add salt and put the lid on. Continue for about ten minutes and finally season with parsley.
- Remove the seeds from the tomatoes and cut them into cubes, then toss with a tablespoon of olive oil, a pinch of salt, a pinch of red pepper and chopped chives.
- Roll out the dough into sheets and cut it into noodles. Arrange on a tray to dry slightly, then boil for a few minutes in salted water. Drain not too dry and season with the brievly warmed up mushrooms.
- Spread the pasta on the dishes, place the tomatoes in the center with all the dressing, decorated with lemon zest and serve.
