15 minutes

pastry flour, 3 cups
rye flour, 1 cup
red radicchio, 1
shallot, 1 (onion, 1)
garlic, 2 cloves
ricotta cheese, 5,3 oz
toasted and peeled hazelnuts, 1 handful


After you have washed and cut the red radicchio, shallots and garlic, sauté the shallots and garlic in a pan with olive oil. Keep the flame high and cook, stirring the beautiful red radish, add salt and turn off the heat. Now put the ricotta and hazelnuts.
Mix the flour and create the fountain, then add the eggs and mix very well with hands for a few minutes. Proceed to the drafting of the dough with the machine, and after you have finished pulling all the dough, wait twenty minutes. Cut the noodles and roll at the same time the sides of the dough until you get to the center. Place your fingers in the middle of the two rolls and lift up: with this easy procedure you will not have to unroll the noodles by hand but in one move they will be ready to be cooked! Heat the water and cook for 5 minutes, season with the red radicchio and enjoy!

Thanks to: Chez Monik Blog