Fresh egg pasta is typical of Italian cuisine, preferably homemade. Whether tagliatelle, fettuccine or lasagna, the recipe strictly includes 2 ingredients: flour and fresh eggs. The rest is done by experience, the use of a wooden pastry board, a rolling pin (possibly without handles) and, if necessary, the homemade pasta machine!
In this post you will not find the recipe for making fresh egg pasta, but we suggest a gourmet dish by Matteo Grandi, chef of the Matteo Grandi restaurant in the Basilica of Vicenza: Fettuccine with goose ragout and Panettone with licorice and saffron, a succulent first course in which long egg pasta goes well with a court ragù, with the innovation of adding Panettone, Licorice and Saffron powder.
- 1 serving
- Fresh egg "fettuccine"
- Goose ragout
- Fresh Porcini Mushrooms
- Panettone, Licorice and Saffron powder.
- Restricted goose sauce
- Parsley for garnish