Residue-Free Levante potato cavatelli pasta with sausage and rapini | Romagnoli F.lli Spa
Revisiting a southern dish, Residue-Free Levante potato cavatelli pasta with sausage and rapini!
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Ingredients
- Re-milled durum wheat semolina, 150g
- Residue-Free Levante potatoes, 100g
- Ultra-fine “00” flour, 150g
- Water, 70ml
- Sausage, 400g
- Rapini, 400g
- Buffalo ricotta, 100g
- Garlic, to taste
- Extra virgin olive oil, as required
- Fresh chilli pepper, to taste
- Parmigiano Reggiano, to taste
- Table salt, to taste
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