Ingredients (double the doses to serve 2 people):
- 100 gr semola flour
- 50 gr water
- 5 gr olive oil
- Half spicy sausage
- Chives
- 5 sun dried tomatoes
- 1 egg white
- Pepper
- 1 slice of ginger
- Fresh thyme
- 1 spoon of butter
- Fresh thyme
In a bowl, mix the flour with the water. Use your hands and mix until the water is all absorbed, then add the oil. Start kneading the dough, first in the bowl, then on your counter. Continue until soft and smooth, then cover it and let it rest for about 30 minutes.
Cut the spicy sausage in thin slices and finally in small cubes. Add 2 spoons of oil to a pan, then add the ginger and the thyme. Fry for about 3 minutes, then remove them and add the spicy sausage. Cook on medium heat for about 10 minutes, stirring continuously. Cut the chives and add it to it. Mix and set aside.
Use a blender to make the sun dried tomato cream. Mix the tomatoes, 2 or 3 spoons of olive oil, the egg white and some black pepper. Blend it until smooth and creamy. Add it to the spicy sausage and mix well.
When the pasta dough is ready, roll it out to a thickness of 2 mm. You can either do it by hand or use a pasta machine. Cut squares out of it. Add a teaspoon of the spicy sausage mix to each square and then fold them into cappelletti.
In a pan melt a spoon of butter and add some fresh thyme. When all the parts are ready, pour the flavoured butter on top of the cappelletti. Enjoy!
