List of Ingredients
- INGREDIENTS FOR THE PASTA
- 1 2/3 CUPS of whole wheat re-milled semolina flour
- 1 2/3 CUPS of all-purpose flour
- 1/4 TBSP. of extra virgin olive oil
- 3 of large eggs
- white vinegar
- INGREDIENTS FOR THE SOUR BUTTER
- 3/4 STICK of unsalted butter
- 3 OZ. of onion, cleaned and sliced
- 1/2 CUP of white wine
- 3 TBSP. of white vinegar
- 4 of anchovies
- salt
- chilli pepper
- INGREDIENTS FOR THE TURNIP TOPS
- 8 of turnip greens
Method
FOR THE PASTA
Mix the flour and semolina with the eggs, then add the oil and a dash of vinegar. Knead the mixture form a smooth and compact loaf. Wrap in plastic wrap and let rest in the fridge for at least 1 hour.
FOR THE SOUR BUTTER
Cook the onion in a small saucepan with wine, vinegar and anchovies for around 10 minutes, until soft and transparent. Add butter, remove from the heat and let melt, then strain through a fine sieve. Let cool and season with salt and chili pepper.
FOR THE TURNIP TOPS
Dehydrate 8 turnip top leaves in the oven at 140°F for 1 hour or in the microwave between two sheets of foil for 3 minutes at maximum power. Blend into a fine powder.
FOR THE TAGLIOLINI
Bring a pot of salted water to a boil. In the meantime, roll the pasta into 1/8" thick sheets and cut into tagliolini. Cook in boiling water for 3 minutes. Drain and stir in the sour butter. Complete with turnip top powder and serve.