- For Easter:
- 2 eggs
- 150 g flour
Mix the egg with the flour and a little salt. We need to get a compact and hard dough. If necessary, add a little more flour. Let it rest for 10-15 minutes, covered, then spread a thin sheet on the table sprinkled with flour. With a serrated roll, cut small rectangles of ~ 4/2 cm.
Each rectangle is folded in half, then the side edges are brought towards the middle, squeezing firmly from the fingers. Leave on the floured table for at least 1 hour to dry, then boil in salted water for 2-3 minutes.
- For the sauce:
- 1 chicken breast
- 3 tomatoes
- 1 onion
- 4 cloves garlic
- salt and pepper
Finely chop the onion and garlic and fry a little in 2 tablespoons of olive oil. Add the peeled and pitted tomatoes, finely chopped or mashed. I preferred the last option, for the same whimsical reasons as before. :))
We also put the chicken breast cut into small cubes. Add a glass of water (or wine) and simmer until the meat is cooked and the sauce begins to drop. During cooking, the taste of salt and pepper matches. Flavor the sauce with a little thyme and basil.
When the sauce is ready, add the cooked pasta and mix well.