Spaghetties with little meat balls

INGREDIENTS 4 persons

For little meat balls

• 250g mixed minced meat ( pork and beef)
• 1 egg
• tomato sauce
• a stalk of celery
• half of a carrot
• salt
• half of an onion
• extra virgin olive oil to pleasure
• half a nutmeg
• pepper in grains
• milk to pleasure

For the egg pasta

• 3 eggs
• 150g flour 00
• 150g  semolina flour
• salt
• a spoon of olive oil

PREPARATION
Prepare the egg pasta by kneading flour,eggs, salt and oil forming a dough to let rest for at least one hour.After, pull a leaf of dough( with a rolling pin o with a special machine for pasta)creating a thickness of 3-4mm proceeding then with cutting the spaghetties.

Originally the spaghetties where made through a tool called chitarra (guitar)that still nowadays is used, by whom is still linked to tradition. But today it may be more convenient to use the pasta machine by adding a little flour to the leaf  of dough before pouring it into the appropriate space. Let the spaghetties rest in a tray sprinkled with flour to prevent them from sticking to each other.

Proceed to the preparation of the   meat balls that are litte minced meat balls ( known  especially in America where they are well above dimensions than the typical ones served with spaghetties of theTeramo's recipe. Add to the minced meat nutmeg,salt, parmigiano and an egg a proceed manually to blend adding (if one wants to) a line of milk. Once done it may be possible making little meat balls that must be smaller than an olive. Then boil them in vegetable broth or fry them (depending on the family tradition  or preference).

After boiling them fry until goldened in a crunch with carrots,celery and onions before adding the tomato sauce  and grains of pepper. Let cook for about 2 hours then start cooking the spaghetties in a pot of boiled water. Serve them with a good dose of meat balls and garnish with parmigiano.