Papparadelle, very broad noodles, these are thick too, thicker than normal. From pappare, to gobble up, they could have been named as easily gobbleadelles, or nomnomadelles, it is a funny happy inviting name suggesting carelessly rolled and cut noodles.
A lot of egg yolk, and more semolina than a/p flour, these are hearty heavy bouncy noodles.
The sauce is heavy cream. This time the cream is flavored with scant traces of garlic and chile flakes and dry yellow mustard. Basil from the terrace. Diced tomato.
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