Ingredients

  • Aglione 6 cloves
  • Parsley 1 bunch
  • Organic Extra Virgin
  • Olive Oil q.s.
  • Salt q.s.
  • Caviar q.s.

  • For the dough:

  • Remilled semolina 500 gr
  • Yolk 420 gr
  • Organic Extra Virgin
  • Olive Oil 20 gr

Procedure

  1. Begin by preparing the dough. Sift the flour and form a well on a work surface.
  2. Break the eggs into the center of the fountain and add a pinch of salt. Mix gently, gradually incorporating the flour until the dough is smooth. Knead the dough vigorously on a flat surface for about 10 minutes until smooth and elastic.
  3. Wrap the dough in plastic wrap and let it rest in the refrigerator for at least 30 minutes. Roll out the dough with a rolling pin to a thin thickness. Then cut the dough into thin strips to form noodles.
  4. Heat some Organic Extra Virgin Olive Oil in a frying pan over medium heat. Add the previously finely chopped garlic cloves. Allow to stew gently until lightly browned. Add chopped fresh parsley to the pan and stir well.
  5. Transfer to a blender and blend until smooth. Adjust salt to taste.
  6. Meanwhile, boil the noodles in a pot of boiling water until al dente. Drain the pasta and transfer it to the pan with the garlic and parsley cream.
  7. Gently toss until the dough is evenly coated with the cream. Add the caviar to the noodles and top with a drizzle of Organic Extra Virgin Olive Oil.

EXTRA VIRGIN OLIVE OIL PAIRING

With Casaliva (Trentino Alto Adige Trento) evo, the aglione can be contained due to the oil’s characteristics of light herbaceous-type fruitiness with hints of almond, artichoke, lettuce and hints of mint and rosemary. Bitter notes of medium-high intensity, medium pungency, herbaceous aftertaste yellow color with green reflections high fluidity.