- 250g of fruit pulp.
- powdered sugar 250g.
Prepare apples as for a jelly.
When the fruit is drained through a sieve and add sugar. Mix thoroughly and make annealing turning constantly until the dough pulls away from the pan.
Pour the dough on a lightly oiled marble. Sprinkle with caster sugar. Let dry for 4 days.
Cut with a knife or cutter with caramel. Keep metal box lined with white paper. This pasta can be stored for months .