Here’s a pasta dish that’s good for snacking or taking on a picnic. It’s called basotti and it is a way of preparing tagliolini pasta – which is a thin version of tagliatelle. And it is traditionally served at Easter in the Appenine hills of Romagna; 90 year old Filomena shows us how it’s made.
Here are the ingredients you will need
pasta dough:
200g 00 flour
2 large eggs, water if needed
(or buy 350g fresh tagliolini)
To make basotti:
50g butter (about)
60g grated Parmigiano
65g breadcrumbs
1 litre of good meat stock (simmer in water a piece of beef shin on the bone, with half a chicken, an onion, carrot and stick of celery with peppercorns and a bayleaf. Skim scum off. It will need about an hour of cooking).