TAGLIATELLE VERDI ALLA RICOTTA

Preparation: 1 hour + 30 minutes cooking
Quantity: 6
For the dough:
* 300 grams of wheat flour
* 150 grams of flour
* 150 grams of parsley and basil
* Water
Sauce:
* 300 grams of radish
* 150 g cooked meat
* 100 grams of extra virgin olive oil
* 200g ricotta
* 3 tablespoons milk
* 50g grated Pecorino
* 50 g Parmesan
* 1 carrot
* 1 onion
* 1 clove garlic
* 1 bunch parsley
* 2 bay leaves
* 1 sprig rosemary
* 1 sprig of thyme
* Salt and pepper
Prepare seasoned oil:
Heat the oil in a pan, garlic, thyme, rosemary, and bay for few minutes. Let stand overnight
Prepare the dough:
Chop the herbs finely.
The flour, wine and some water if dough is too difficult for 10 minutes.
Form a loaf wound in plastic wrap and rest for 15 minutes.
Prepare the sauce:
Wash and clean the radishes and cut into strips and set aside.
Chop the carrots, onion and parsley, add half the oil in a frying pan and fry for a few minutes to use.
The sauce spice mix radish, diced ham, salt and pepper and cook for 15 minutes. In a separate bowl with milk ricotta.
Cook the noodles in salted water, drain for 2 minutes, and pour into a bowl, add sauce and stir. Pour the pasta ricotta flavored oil, stir and serve hot.
Tip: How to design noodles
What you need is a rolling wooden pastry board. The dough with a rolling pin, then you will not forget, sprinkle the dough with flour. Cut After rolling the dough, the pasta in the size of your preference. Lying on the wood pores of the dough right. smooth out with a special machine, but a little bit. “