World'S Easiest Pasta (Frascarelli) From 'Pasta Modern'

1. 1

   Spread the semolina flour onto a large wooden board. In a small bowl, beat the eggs with 1/2 cup (120 ml) water. Drip the egg mixture onto the flour, a little at a time, using a fork or rosemary branch, and stir with your finger tips to form little nuggets. As they form, pick the resulting nuggets out of the flour and into a mesh sifter. Shake off any excess flour and transfer the nuggets onto a cotton dishcloth. Repeat until the egg mixture is used up, adding more flour if needed. Let the nuggets air dry uncovered, for 2 hours.

2. 2

   Bring 1 quart (960 ml) lightly salted water to a boil and add the pasta nuggets. Reduce the heat to medium and simmer for about 10 minutes, stirring occasionally until tender.

3. 3

   Meanwhile, in a small saute pan, heat 2 tablespoons olive oil over medium high-heat. Remove the meat from the sausage casings, add it to the pan and cook until it is lightly browned, breaking up the meat with a wooden spoon as it cooks.

4. 4

   Once the pasta is tender, spread it out onto a serving platter or wooden board, and top with the sausage and a generous sprinkling of shaved or grated cheese and drizzle of olive oil.

* Per serving · 4 servings · Values may vary.

No additional tips available.