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After I tied my hair in a black handkerchief and put on a reasonably unwelcoming if not threatening face, I set myself to the cooking of the ragù. I deliberately ignored the original family recipe my own mamma tried to push forward, deciding to give Locatelli's a go. The complete recipe is to be found on Chefs Gone Wild, a great blog orchestrated by a Gâteau Basque god More claptrap! (Plus de sornettes!)Read Ragù Brace yourself, Barilla, here comes Mamma Chiara.
No fussing about, straight to the point: 200g flour100g fine semolina3 eggs1/2 tsp salta glug of olive oil (what, not precise? Do not get on the wrong side of Mamma Chiara.)a tub of Elbow Grease (no, it's not like self-tanning lotion. Rather the contrary) Mix all the ingredients and knead for 10 minutes. Wrap in cling film and leave that sexy thing More claptrap! (Plus de sornettes!)Read Pasta  |
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