marjorammarjoramPasta alla chitarra con trito di erbe e noci.
Chef Gianluca Pardini teaches how to make this recipe from his Scuola Internazionale di Cucina italiana.
Gianluca runs the Italian cooking school in Lucca Tuscany where he offers professional cooking classes and cooking classes for lovers.
It is a great way to immerse yourself in the Tuscan culture and learn from it.
Via della Zecca, 37
55100 Lucca (LU)
+39 370 3652976
+39 347 6787447
Ingredients for 6 persons:
basil 100gr (3 1/2oz)
thyme 30gr (1 oz)
mint 20gr (3/4 oz)
fennel 15gr (1/2oz)
marjoram 15gr (1/2 oz)
½ head of fresh garlic
walnuts 250gr (9 oz)
extra vergin olive oil 500gr (17 oz)
if available some wild asparagus
Chop the herbs and nuts. Slice the garlic so it can be removed later. Mix it with olive oil, the chili and a little salt.
Marinate for about an hour.
Make the pasta with 200gr (7 oz) of flour, 300gr (10 ½ oz) of durum wheat flour, 2 eggs, a bit of water.
Let it rest for about 10 minutes. Roll the dough into stripes quite high (thickness N. 3 in the pasta machine). Let it dry slightly and cut with the special “guitar” machine for pasta.
Boil until it will “al dente” and season with the sauce and some Parmesan Cheese.