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2 lb of fresh pasta dough
1 lb of fresh agretti
2 ounces ladle of extra virgin olive oil
2 each garlic glove
2 ounces of fresh grated Parmigiano Reggiano
Sea Salt and fresh cracked black pepper


Made your fresh pasta dough for spaghetti
In a large sauteed pan warm it up with the two ounces ladle of extra virgin olive oil, add the thin sliced garlic, as soon as the garlic get color add a ladle of water out of the flame, to stop the cooked garlic and get flavor into the oil, add the clean and wash agretti, return the sauteed pan on the flame start a slow simmer for few minutes, add you seasoning of salt and fresh cracked black pepper, cook the fresh spaghetti in a salted boiling water, strain it "al dente" and then add it to the pan, reduce the liquid while the starches of the pasta will absorb the flavors, add the fresh grated Parmigiano Reggiano, then tossed and add a drizzled of Extra Virgin olive oil. serve.

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Pasta Recipe

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