The dough has a simple ingredient list: flour, water, eggs and sometimes a few interesting additives can really make the pasta in a mushroom, tomato or spinach variety.
Flattening out buckwheat pasta dough balls into thin sheets, to be subsequently threaded through to make fettucini size strands:
The boiling to al dente prepares the pasta for it's joining with the sauces:
A taste test is a must:
A spectacular choice of sauces. From the Brazilian side, we had a garbanzo bean based sauce with sage and rosemary, simmering with the pasta till done. Hearty and delicious...
From the Italian side, a tomato based sauce with bay leaves and onion for flavor:
Chicken cannellini were also Prepared,wrapped in thin layers of pasta, chicken and cheese topped and baked together:
For salad, a spinach and roasted date variety, baby sugar plum tomatoes, red onions and crumbled gorgonzola cheese:
Topped with an olive oil and shallot blend with orange, cranberries and dill:
The feast came together, representing the benneton flavors of our creation:
With a champagne toast, prosecco and nice La crema Pinot, the festivities continued throughout the night.
A 22 yr old cab was brought out for the occassion:
Fully mature, the complexed structure topped the meal.
For dessert, a selection of chocolate shortcake, dark chocolate brownie, oatmeal cookie and a lemon meringue bar:
With active participatory role for all dinner guests, the evening was a smashing success.
- Posted from my iPhone
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