Ingredients for the barley reduction:
- 2 L of water
- 5 spoons of ground barley
Ingredients for the pasta:
- 500 g of 00 flour
- 2 medium size eggs
- 3 yolks
- 2 glasses of barley
- Salt
Procedure:
Start by preparing the barley reduction. Boil the water and then put barley in it. Cook it for 20 minutes and let it cool down. Filter it and put it back on the fire until its volume is reduced by half.
Put flour on the table and shape it as a fountain. Add eggs and barley and mix everything together using a fork first until the dough has become smooth. Let it rest for 30 minutes. Roll the dough and cut it in the shape of tagliatelle.
Ingredients for the sauce:
- 1 broccoli
- 6 branches of parsley
- 1 potato
- 1 shallot
- Extra virgin olive oil
- Salt
- Pepper
Procedure:
Cut your broccoli in small pieces and fry it in a pan with oil and shallot. Cut your potato in thin slices and add them to the pan. Add parsley. Cover with cold water and let it cook for 10 minutes. Once the sauce is cooked blend it smoothly. Cook pasta in salty boiling water. Once it’s ready dress it with your sauce and pan fry it for a minute. Serve it with a round of extra-virgin olive oil and shredded Parmesan.