Pasta stuffed: Sacchetti Parmesan, Emmental and bacon

Making pasta at home is a snap also immensely rewarding. It takes time, but not too much skill. Anyone can do it and besides, the multitude of existing types, make it a food that you can never get tired.

Fresh pasta dough

1 egg per 100 grams of flour
For this recipe:
200 gr flour
2 eggs

For the filling

Emmental cheese
Parmesan Cheese
100 g bacon

Mix eggs with flour and knead until dough is very compact. With the help of a rolling pin, stretching it to obtain a dough as thin as possible, 1 mm or 2. Cut pictures of 10x10 cm and reserved on a cloth.
Grate enough cheese in equal parts of both and add finely chopped bacon. Picking up the box in his hand, put a bit of the cheese mixture and bacon in the center. Close joining two corners first and then the other two. To be closely united thrust under the skirt with the handle of a teaspoon.
If you do not be consumed at the time, should be kept in the fridge, too, in the freezer.
To taste it is fresh pasta watershed as normal, about 10 minutes in boiling water with salt and a few drops of oil if the habit.
Ah! And serve with the sauce one we like. Those in the photo are made with a golden onion in skillet followed by chicken and eggplant in small pieces and covered with cream. Minutes boiling, adding them to the Sacchetti y. .. to eat!

Spaghetti with garlic prawns

Spaghetti for two
250g prawns
4 minced garlic
1 chili
Water
Salt
Parmesan

After peeling the shrimp, use the shells to make stock. Cast them in a pot, covering them with water and let boil for 10 minutes. After straining the broth will separate pot with a couple of tablespoons of olive oil and a little salt, and heat until the water boils again. Then we'll take the spaghetti and we will remove once they have acquired the desired point. The easiest way to find out if they are made is to rescue some of the boiling water and test it, or break it in half and if we see a small white dot in the center, then it will be al dente (as I prefer). Some people say that if you throw the spaghetti against the wall and it sticks, is that they are made, but to me this approach seems horrible. It is best to read the cooking time of the container and put the timer.
For this recipe I like to wash once cooked spaghetti, but that is a matter of taste.
In a skillet doraremos the garlic in a little oil with chili (which we will make a small cut) and a little salt (I prefer to take garlic salt, I think we are more flavorful), and then the prawns. When you are done add the spaghetti, the jump a little mix well with the prawns and remove them we only have Parmesan cheese and pour over.

Take advantage!