(for 4 people)
Ingredients:
• 450 gr. of solina flour
• 2 egg whites
• 100 ml. of hot water
• 25 ml. of extra virgin olive oil
• 1 pinch of salt
Dough
On the wooden board make a fountain with the flour, in the center, pour the 2 egg whites and hot water; start beating with a fork and then knead with your hands; add salt and oil when the dough begins to take consistency.
Knead until a smooth and homogeneous "mass" is obtained and leave on the table, covered with a damp cloth for 30 '.
With a rolling pin, roll out the dough with the help of some flour; the thickness will be to your taste, they should not be too thin. With a pastry cutter, cut out rectangles 20 cm long and 10 cm wide.
Boil in boiling water for 3-5 minutes.
Place them on a damp cloth, season to taste.
Recommended seasonings (to be prepared in advance)
• Ragù of mixed meats, pecorino, pepper and flaked truffle;
• Mixed vegetable ragout (courgettes, peppers, carrots, asparagus and borage, sautéed in a pan for a few minutes with extra virgin olive oil and chilli pepper).
The sauce of your choice will be spread over the boiled rectangles of pasta, then rolled up and served hot.