Curzul with Romagna shallot

Type of recipe: First courses

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Preparation method:

Prepare the pasta by kneading together the egg and flour. For pasta dough that is a more intense yellow, replace the whole egg with two yolks. Roll out the pasta to a thickness of about 3-4mm and cut into “shoestrings”.
Finely slice the shallot and fry in a pan with a little extra-virgin olive oil, add salt and pepper. When the shallot begins to turn golden brown, add the chopped tomato and leave to thicken.
Cook the pasta in plenty of boiling salted water and then toss with the sauce in the frying pan.

Preparation method:

Prepare the pasta by kneading together the egg and flour. For pasta dough that is a more intense yellow, replace the whole egg with two yolks. Roll out the pasta to a thickness of about 3-4mm and cut into “shoestrings”.
Finely slice the shallot and fry in a pan with a little extra-virgin olive oil, add salt and pepper. When the shallot begins to turn golden brown, add the chopped tomato and leave to thicken.
Cook the pasta in plenty of boiling salted water and then toss with the sauce in the frying pan.
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