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500 grams of durum wheat semolina, it can also be re-milled 230/250 ml of water approximately 100 grams of quality lard 2 small teaspoons of salt The traditional Sardinian violada pasta is worked like bread dough. After it is well worked, the dough is smooth and homogeneous, the lard is slowly added, in small steps. It is added after the previous one has all been well absorbed. Leave it in the fridge wrapped in cling film to rest for at least two hours, but even better for 10/12 hours. To preserve it, follow the entire video. #lacucinadipippi#sardegnaintavola#pastaviolada#tradizionisarde#