Handmade gramigna with sausage

Handmade gramigna with sausage

 

For 2 servings

Quantities for the pasta:

 

  • 75 grams (1/2 cup) semola di grano duro rimacinata (semolina flour)

  • 75 grams (1/2 cup) Italian 00 flour

  • 1 egg

  • 1 tsp olive oil

  • water as needed

Quantities for the meat sauce

  • 80 ml (1/3 cup) dry white wine

  • 2 sweet Italian pork sausages, about 170 grams (6 oz)

  • 1 golden Parma onion, chopped

  • a little stock

  • butter

  • oil

  • a little Cervia salt

  • ground pepper

  • freshly grated parmigiano reggiano

  • salt

 

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. Wrap the dough in cling film and allow to rest for half an hour. After it has rested 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.

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 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.

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