Spaghettini with herbs and ‘battuda di malga’

  • Starter
  • medium
  • 4
  • 60 minutes, plus 1 hour resting time

PT1H

PT1H

Share recipe

Ingredients

Metric

Imperial

Herb pasta dough

  • 135g of mixed herbs, (mallow, lemon balm or melissa, wild fennel, mint and so on)
  • 400g of semolina flour
  • 3 eggs

Sauce

  • 1 shallot
  • 2 courgettes, green part only
  • 80g of butter
  • 100g of sour cream
  • stock, as needed

To serve

1
To make the dough, blanch the herbs before chilling immediately in ice water to preserve the colour. Squeeze to remove any excess water and chop finely
  • 135g of mixed herbs, (mallow, lemon balm or melissa, wild fennel, mint and so on)
2
Place the flour on the table and make a well in the middle. Mix together the chopped herbs with the eggs in a bowl then incorporate the mixture into the flour until you obtain a smooth dough. Wrap in cling film and allow to rest in a cool place for at least 1 hour
  • 400g of semolina flour
  • 3 eggs
3
Roll out the dough to obtain 1mm thick sheets of pasta, then cut into thin spaghetti with a knife or an automatic pasta maker
4
For the dressing, cut the shallot and the green parts of the courgettes into a julienne, then sauté in a saucepan with the butter. Add the sour cream and a splash of stock and cook for a few minutes. Season with salt and pepper
  • 1 shallot
  • 2 courgettes, green part only
  • 80g of butter
  • 100g of sour cream
  • stock, as needed
5
Cook the spaghettini in salted boiling water, then drain and mix with the sauce. Stir through some chopped mint, divide between plates and garnish with trout eggs. Serve immediately
Share recipe