The Sagne spicy is a speciality of Abruzzo born at the time when it was enough a little water, flour and a pinch of imagination to invent a simple and tasty first course. Let's find out how to prepare it:
Ingredients for 4 people:
*Water pepper is an aromatic plant, widespread mainly in Australia, but also used by us to flavor some dishes.
Pour the sifted flour on a surface, form a hole in the center into which you have to pour much of the oil about 70 grams and salt. Let's begin to mix with the help of a fork and gradually add water to obtain a compact compound. Wrap the "dough" in a transparent film and let it rest for about an hour in a cool place.
Take the dough, roll it out with the help of a rolling pin and a little flour, so that it does not stick, cut strips of dough about 4 cm wide and cut them into squares, called sagne.
Boil a pot with abundant salted water and pour in a tablespoon of oil to prevent the pasta from sticking during cooking. When the water boils, throw the sagne and cook until you see them afloat, with the help of a slotted spoon, drain the pasta and put it in the sauce. Mix the pasta and sauce over high heat.
Serve the pasta with a splve of pecorino cheese and a little chilli pepper and enjoy your meal!