Pasta:
250 grams flour
50 grams hard wheat (durum) semolina
two whole eggs and one yolk
two tbsp.
Sauce:
four leeks
two anchovies preserved in salt
one fresh cubed tomato
white wine
salt
For the tagliolini: pour the flour onto a wooden or marble dough board and make a well in center. Put the other ingredients in the opening. Add water if the dough is too firm. Using the appropriate device, roll out the dough into a thin leaf. Let it dry and then pass it through the cutting element for tagliolini (thin noodles). Sprinkle the tagliolini with flour.
Cut the leeks in thin rounds, melt a small amount of oil and butter in a pan and stew the leeks. Baste with a bit of white wine. When the leeks have cooked, blend in the anchovies after cleansing them of the salt. Add the tomatoes cut in cubes and salt to taste. Cook the tagliolini in abundant salted water. Drain, mix in the leek sauce and serve.
N.B. Le dosi indicate sono per 4 persone.
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Pinot Bianco
Alto Adige D.O.C.
Santa Margherita
Straw yellow in color with greenish reflections, this wine features an intense and fragrant bouquet with notes of white flowers and fruity scents of pears and peaches. It has a dry, velvety flavor and a good texture. Its natural acidity fully supports the aromatic structure.
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