Handmade gramigna with sausage

Type of recipe: First courses

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Preparation method:

For the pasta

Place all the ingredients in a large bowl and mix to obtain a rough pasta, similar in texture to a mimosa. Force the pasta through a hand-cranked pasta press (called torchio) fitted with a bronze die-plate cutter for gramigna pasta. Cut the pasta after a couple of curls. Allow about 100g of fresh pasta per person (or 70g if using dry pasta). Store any extra pasta in the freezer or dry it on special fine-mesh frames.

For the meat sauce

Put a little butter and oil in a pan and fry the chopped onion lightly. When the onion is golden brown, add the sausage, previously skinned and roughly chopped. When it begins to change colour and turn crisp on the outside, add the glass of wine and leave to evaporate. Lower the heat, add a little stock and cook for at least 1 hour. For an even smoother meat sauce, add a glass of fresh milk when the wine has evaporated. Cook the pasta in plenty of boiling salted water and then toss in the pa . . . >>>

Preparation method:

For the pasta

Place all the ingredients in a large bowl and mix to obtain a rough pasta, similar in texture to a mimosa. Force the pasta through a hand-cranked pasta press (called torchio) fitted with a bronze die-plate cutter for gramigna pasta. Cut the pasta after a couple of curls. Allow about 100g of fresh pasta per person (or 70g if using dry pasta). Store any extra pasta in the freezer or dry it on special fine-mesh frames.

For the meat sauce

Put a little butter and oil in a pan and fry the chopped onion lightly. When the onion is golden brown, add the sausage, previously skinned and roughly chopped. When it begins to change colour and turn crisp on the outside, add the glass of wine and leave to evaporate. Lower the heat, add a little stock and cook for at least 1 hour. For an even smoother meat sauce, add a glass of fresh milk when the wine has evaporated. Cook the pasta in plenty of boiling salted water and then toss in the pan with the sausage sauce and two large handfuls of freshly grated Parmesan cheese. Serve.