This pasta recipe is quite rustic. Savoy cabbage and Italian sausage give a robust quality to this dish, and you can play with different flours. In this case I prefer blending durum wheat and pastry flour, in Italian a “00”, but also using whole wheat or buckwheat is an excellent choice. I do not love artificial colourings; I prefer to add mashed vegetables or aromatic herbs to the flour.
It is a very rich dish, and perfect from a nutritional point of view. If you open the meal with a very fresh salad, the balance will be perfect.
Prep Time: 30 minutes | Cooking Time: 30 minutes | Total Time: 1 hour minutes | Yield: Makes 4 servings.
Ingredients for pasta
- 3 eggs
- 1 + 2/3 cups (g. 200) pastry flour
- ½ cup + 1 tablespoon (g. 100) durum wheat flour
- 2 teaspoons of fresh rosemary, finely grinded
Ingredients for the sauce
- 3 sausages (350 g. about 12 oz.)
- 1 small Savoy cabbage
- 1 small onion, finely chopped
- 3 tablespoons olive oil
- Marine salt
Instructions for pasta
On a wooden pastry board pour the flours in a mound, make a hole at its center and pour the eggs in it. Join the rosemary. Mix, make a dough that you are going to roll out by hand using a rolling pin. Roll the dough into a sheet about two mm. (1/24-inch) thick.
While pasta is drying, prepare the sauce.
Instructions for the sauce
Put a big pot with salted water on the stove. Wash and core the cabbage leaves (about half of the cabbage).
In a wok, simmer the onion with the oil.
Peel the sausages, chop them in small chops and join them in the pan. Simmer the ingredients together.
Boil the cabbage leaves for a couple of minutes, and then put them in a bowl with water and ice.
Core and shred the leaves. Join them to the sauce.
Sprinkle the pasta dough with durum flour and roll it. Cut it in stripes. If it does not dry, cut it with the tool.
Boil pasta in the same water where you boiled the cabbage and pour it in the wok with the sauce. Add a couple of tablespoons of boiling water, and mix all the ingredients together. Add a bit of olive oil before serving the pasta.