Herb Pasta with Veal Piccata

Pasta dishes are always a good idea!

Make a pasta dough with egg, durum wheat semolina, flour, olive oil, a pinch of salt and as much water as needed, knead it well and rest for about 1 hour wrapped in foil.

Next, roll out the dough into sheets with the pasta machine and coat with a little water, place the culinary herbs between two sheets of pasta and turn them repeatedly through the machine. Repeat until it becomes one sheet. Cut wide ribbon noodles from the pasta sheets. Just before serving, make the pasta in enough salted water.

For the piccata, cut the saddle of veal into narrow slices, season with salt, season with pepper and turn to the other side in flour, tapping off excess flour. Mix the egg and mix it with the parmesan. Turn the meat slices in it on the other side and quickly fry them in a frying pan with clarified butter on both sides. Remove from the frying pan, remove the excess fat from the frying pan, extinguish the drippings with white wine and thicken with butter. Season the sauce and pour over the cooked pasta form.

Serve the piccata with pasta. It goes well with tomato salad.

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