Poptropica Colouring I

Taking advantage of the fact that:

a) yesterday was the birthday of my mother;

b) mesi avevo voglia di riprovare a preparare la pasta all'uovo dal momento che, ogni tanto, da piccola aiutavo mia madre a stenderla e mi piaceva moltissimo utilizzare il lo stendipasta dell'Imperia;

c) ho visto nello scorso numero di Sale&Pepe una ricetta davvero invitante,

ho approfittato del fatto che fossi a casa lo scorso week-end e che avessi un po' di tempo da dedicare alla cucina: ecco il risultato!

Ho utilizzato come ispirazione la ricetta del numero di Febbraio di Sale&Pepe "Spaghetti alla chitarra ai 4 pomodori", ma l'ho definitely changed. We would definitely recommend it to try it, think it will be even better this summer, with fresh tomato and basil ... mmmm!

Ingredients (4 servings):

-For the dough:

4 eggs;

400 g of wheat flour wheat;

salt

-For the sauce:

250 g of tomato sauce;

10-15 cherry tomatoes;

4-5 sundried tomatoes subt 'oil

1 / 4 onion;

100 g of bacon, cut into cubes;

salt;

pepper

Prepare the dough: make the fountain with the flour , inserted in the center of the 4 eggs and a pinch of salt. Begin to mix with a fork, then mix with hands until the dough is very elastic. Roll out and cut the spaghetti (I used the machinery of the Empire).

For the sauce: put the bacon into cubes along with the finely chopped onion in a pan and fry for a few minutes. Add the tomato sauce, dried tomatoes and chopped cherry tomatoes cut into 4 parts. Salt and pepper to taste, cook for about 20 minutes.
Boil water for pasta, salt and added to spaghetti. When they are cooked, drain them and place them inside of the pan. Sauté for a couple of minutes on the fire along with the sauce and serve immediately .