00:00I will make a handmade egg pasta, a sort of tonnarelli, if you know tonnarelli, but I make them
00:07a little bit finer.
00:09I think that a classic egg pasta, therefore a beaten egg made with flour, would be perfect for this dish.
00:16In our case we use half soft wheat flour and half durum wheat flour, it always gives the best result.
00:41A little elbow grease, obviously, is always needed when making pasta.
01:09We roll out this dough and then we give it the tonnarello cut, as mentioned a thin tonnarello but in this way
01:17case, a thinner square section.
01:47Don't call it coal.
01:50The artichoke bonara, it's spring and there's nothing better than using fresh artichokes on
01:58an equally fresh pasta.
02:02Look how beautiful, every thread is love.
02:16And we mix this cream with the rest.
02:22It's wonderful.
02:24Look at this thick cream.
02:27How beautiful.
02:28Maybe we can add a little more cooking water and thin it out a little.
02:36Look here, smell that scent.
02:46And then we plate it, and as always with anything that has cream, it has to be eaten immediately.
02:58If possible, we plate it on warm plates and serve it immediately and eat it right away.
03:20Simply divine.
03:22Thank you.
03:22Thank you.
03:22Thank you.
03:22Thank you.
03:23Thank you.
03:23Thank you.
03:23Thank you.
03:23Thank you all.
Comments