Things we need

For the pasta

- 200 g of buckwheat flour

- 200 g of flour 00

- 3 medium eggs

- water

- salt

For the sauce

- 500 g of hotdogs

- 1⁄2 white onion

- 1 carrot

- 1 celery

- 1 glass of wine white

- salt, pepper

oil - pecorino

 

How to cook

 

For the pasta, in the wake of having arranged all the fixings, blend the two sorts of filtered flour in a bowl. Make an opening, add a spot of salt and the eggs at room temperature. With a fork, gently beat the eggs with the salt, at that point slowly place a little flour around the edges and add it to the mixture. When all the flour has been joined, move the batter to the floured work surface. Massage well for 15-20 minutes, adding water if the batter is excessively hard. At the point when completed, reveal the mixture and envelop it by saran wrap and let represent 30 minutes. After standing, take the mixture and gap it into little pieces to go through the pasta machine. Spend a few times over the leaves, to have fine buckwheat noodles. For the sauce, take a skillet, and earthy colored the carrot, onion, and celery in little pieces. Put in a safe spot, at that point disintegrate the wiener by hand and earthy colored it in the skillet with a shower of oil. Be cautious that it doesn't brown excessively. Add salt and deglaze with white wine. When the liquor has dissipated, cover for ten minutes before completing the process of cooking over low warmth, without a top, for an additional ten minutes (if fundamental, sprinkle the frankfurter with the stock). Meanwhile, cook the pasta in bubbling salted water, channel them still somewhat firm and complete the process of cooking in the container with the wiener. Present with newly ground pepper and new pecorino. at that point disintegrate the wiener by hand and earthy colored it in the skillet with a sprinkle of oil. Be cautious that it doesn't brown excessively. Add salt and deglaze with white wine. When the liquor has dissipated, cover for ten minutes before completing the process of cooking over low warmth, without a top, for an additional ten minutes (if important, sprinkle the hotdog with the stock). Meanwhile, cook the pasta in bubbling salted water, channel them still somewhat firm and complete the process of cooking in the dish with the hotdog. Present with newly ground pepper and new pecorino. at that point disintegrate the wiener by hand and earthy colored it in the dish with a shower of oil. Be cautious that it doesn't brown excessively. Add salt and deglaze with white wine. When the liquor has dissipated, cover for ten minutes before completing the process of cooking over low warmth, without a top, for an additional ten minutes (if fundamental, sprinkle the frankfurter with the stock). Meanwhile, cook the pasta in bubbling salted water, channel them still somewhat firm and complete the process of cooking in the skillet with the frankfurter. Present with newly ground pepper and new pecorino. for an additional ten minutes (if vital, sprinkle the frankfurter with stock). Meanwhile, cook the pasta in bubbling salted water, channel them still somewhat firm and complete the process of cooking in the dish with the wiener. Present with newly ground pepper and new pecorino. for an additional ten minutes (if important, sprinkle the hotdog with stock). Meanwhile, cook the pasta in bubbling salted water, channel them still somewhat firm and complete the process of cooking in the dish with the wiener. Present with newly ground pepper and new pecorino.