Pasta was with zucchini flowers, carrot and pumpkin sauce.
also with some local saffron from Navelli.
also with some local saffron from Navelli.
This pasta was made from 00 flour and water only, so was a real strong meaty chew! and chunky, about 6mm cube and was a fresh pasta served al-dente
This recipe is on the hit list to be made at The Retreat, a great winter dish.
The Italian pumpkin is dry and stringy and once cooked it starts to fall into strips, so makes for a great start to the sauce.
Not sure of what variety would be simular back in Australian so a bit of research needed for that.
Not so pretty on the plate but I loved the solid meaty texture of the Abruzzo pasta. With the zucchini flower cooked down at the start with a vege stock it made a nice smooth sauce.
Simple, soft flavours and yumooo
Goes well with a soft white, something dry and not to fruity
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