Two recipes this week from Sardinia: how to use 'carta da musica' (or pane carasau) flatbreads in a quick lasagna style dish called pane frattau. At the same time 91 year old Raimonda makes an unusual walnut dressing for her hand rolled macaroni or 'maharrones'.
the pasta: 400g semola rimacinata (durum wheat flour), 1 egg and 125ml of water, or omit the egg and use 200ml of water to make it vegan.
The walnuts: 300g fresh walnuts or more
Vincenza and Tonino's Agriturismo is called 'Sa Horte De Su Poeta'


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