Ingredients for 4 person:

  • 250 g of Fettuccine Filotea
  • 200 g of mortadella
  • 1 carrot
  • 1 celery
  • 1 onion
  • 500 ml tomato puree
  • 1/2 glass of water
  • salt
Taste fettuccine all'uovo


 Do a minced of celery, carrot and onion. Chop the mortadella as well. Chop the mortadella as well. In a saucepan, place the minced of vegetables with some water and simmer for a few minutes, add the tomato puree and the half glass of water, stir, adjust seasoning and cook over low heat for 5 minutes.   Now add the chopped mortadella and continue cooking until the sauce is reduced enough.

Meanwhile, cook the Fettuccine Filotea in a plenty of salted boiling water for 4 minutes, drain the egg pasta well and pour into a bowl. Add some mortadella sauce and mix well. Serve the fettuccine, flavor the plate with another tablespoon of sauce and enjoy!


Buon appetito!

Ringraziamo Alessandra Barbone, foodblogger pugliese del blog I sognatori di Cucina e nuvole, autrice della ricetta e della foto realizzate con la nostra pasta all’uovo.