160 grams of durum wheat semolina flour
40 grams of flour type 2
80 grams of water
1 tablespoon extra virgin olive oil
For the sauce
6 artichoke without thorns
1 teaspoon lemon juice
Water (regulator you according to your preferred consistency)
1 tablespoon oil
40 grams of shelled and roasted pistachios
In a mixer put all the necessary ingredients for the dough. Do mix well, then let stand covered for about 30 minutes. Then roll out the dough making a long strand. Then taken a small piece of dough and pull on a surface giving it the shape of a piece of spaghetti. Go on like this until you finish all the dough.
Cook the artichokes (peeled) until cooked ottimale.Eliminate leaves then taken only hearts, clean them by removing the inner hair and put them in a blender along with the rest of the ingredients needed to make the sauce. Then blend evenly let stand for about 10 minutes.
Tonnarelli cook in boiling water. When they are ready, put them in a bowl and toss with the sauce of artichokes and pistachios