Central Tuscany
Servings: 2 people
Difficulty level: 2
Light Meal
Prep time: 00:35
Cook time: 00:05

Preparation:
Prepare the pasta:
Mound the flour on a work surface. Make a well in the center. Break the egg yolks into the well. Pour the olive oil and water over the eggs. Using a FORK, incorporate the egg mixture into the flour.



Use your fingers to thoroughly MIX the dough,



Delicately KNEAD the dough with your fingertips.



Pat the dough into a small round. Flour it and ROLL it with a rolling pin until it is 2 mm thick.



Take a pasta wheel and cut the dough into WIDE strips. Cut the strips at an angle into large pieces.



Set them aside and prepare the sauce:

Place the herb mixture, olive oil and grated cheese in a bowl. Mix Mix and CRUSH it with a spoon until it is a thick paste.

This may also be done in a food processor or with a mortar and pestle.

Notes: This pasta is said to resemble cleaning cloths ("stracchi") and it is from this term that it gets its name. Nepitella, or mentuccia, is a type of wile mint.

Wines:
Dry white table wine: Vino da tavola
Chianti
White Friuli

Ingredients:
Servings: 2 people

Pasta:
Flour    2 cups/290 g
Egg yolks            3
Olive oil            2 tsp
Water   2 tbs

Sauce:
Fresh finely chopped basil, parsley, mint, lemon balm 1 tbs each
Finely chopped marjoram, thyme, sage leaves, rosemary, nepitella, tarragon   1 tsp each
Pine nuts  1 tbs
Extra-virgin olive oil 1/4 cup/60 ml
Fresh, hard sheep's cheese or grated Parmesan cheese  2 tbs
Salt and freshly ground pepper to taste

Tomato 1

Tools:
Rolling pin
Pasta wheel
Bowl
Cutting board
Chef's knife
Cheese grater
Mortar and pestle or food processor (optional)
Pasta pot Strainer