“Tagliatelle” with ragout

Difficulty: midle

Preparation: 1h. + 1 h. for rest

Cooking: 2 minutes

Doses for: 5

Cost: low

A great classic of Italian cuisine also known worldwide as ” tagliatelle Bologna style,” in the version with minced meat and tomato! But actually seasoned with many types of meat sauce depending on the region. But the secret is in the texture and roughness of the noodle dough, and of this we will give you the recipe to try yourself in a real homemade pasta!

Ingredients

400 gr 00 flour
100 gr Semolina
5 Eggs (200 gr still water for vegan recipe)
Salt to taste
1 tablespoon olive oil
2 jars Ragout with Piedmontese meat from Cascina San Cassiano

can also be used all Cascina San Cassiano’s ragouts and specially : Meat ragout made with typical Piedmont sausage Vegan ragout with tofu Ragout with 3 roasts Cavour ragout

Preparation

Mix the two flours, sift them on the work surface (it would be preferable to use wooden pastry board). Make a hole in the center of the flours as if to open a crater; break the eggs in the center and add a pinch of salt. Knead by hand or in the mixer until a smooth, consistent paste is obtained. Wrap the dough in plastic wrap and let it rest for 1 hour. Roll out the dough into small pieces by passing it through the machine, obtaining strips 2 to 3 millimeters thick and about 35 to 40 cm long. Cut the strips, obtaining fettuccine about 8 millimeters wide. Let dry lying on the dryer or make small skeins. We suggest sprinkling a little cornmeal on top to prevent the noodles from sticking.

Fill a pot with plenty of water and bring to a boil, add salt and a few drops of olive oil and submerge the noodles. Drain as soon as the water resumes boiling.

Sauté in a large skillet with 2 jars of Ragout with Piedmontese meat, adding a little cooking water, for a few seconds and sprinkle with grated aged Parmesan cheese.

Your noodles will also be excellent with all others Cascina San Cassiano’s ragouts.