Fresh fusilli pasta with vegetable sauce

Posted on Apr 23 2014 by Redazione

fusilli in ciambottella
Serves 4
300 g flour
400 g mixed vegetables (squash shoots, silverbeet, cherry tomatoes, escarole)
2 garlic cloves
chilli pepper
125 ml extra virgin olive oil

Mix the flour with lukewarm water to form a soft, smooth dough. Form 3 cm long thin strips of the dough. Using a knitting needle, roll each strip into a spiral shape.
Soften the garlic in a pan with the oil and add the halved tomatoes. Boil the vegetables in ample salted water. When half cooked, add the fusilli.
When cooked, drain the pasta and vegetables, and sauté everything in the pan with the sauce, adding the chilli.