Ingredients:
800 grams flour
200 grams semola
25 egg yolks
salt
butter
Castelmagno
Work the flour, semola (or semolina), egg yolks and salt into a dough. Roll out the dough and cut it, using the appropriate instrument, into strips. Let the pasta dry. Cook it in salted water or, better, in meat or vegetable broth. Baste with melted butter, add thin slivers of Castelmagno cheese and serve.
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Versato
Santa Margherita
The latest in the Santa Margherita wine cellars: a smooth and full bodied red made from Merlot grapes, partly refined in steel tanks and part in French oak casks. Intense and brilliant ruby color; full and lingering bouquet with hint of marasca mixed with vanilla. Fresh, velvety and slightly herbaceous taste, of high quality and with the right tannic note.
Serve at:
18°-20° C.
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