Seasonal Pasta Tasting Recipe
cappelletti, bolognese, tajarin with white truffles
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Ingredients
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Cappelletti
Bolognese Sauce
Tajarin with White Truffles
Method
Cappelletti
- 1
Make the Dough
In a mixing bowl, combine flour and salt. Make a well in the center and add eggs. Mix until a dough forms. Knead on a floured surface for about 10 minutes, then wrap in plastic wrap and let it rest for 30 minutes.
- 2
Prepare the Filling
In another bowl, mix ricotta, Parmesan, nutmeg, and a pinch of salt until well combined.
- 3
Shape the Cappelletti
Roll out the dough thinly and cut into squares. Place a small amount of filling in the center of each square, fold into triangles, and pinch the edges to seal. Bring the two corners together and pinch to form a cappelletti shape.
- 4
Cook the Cappelletti
Bring a pot of salted water to boil. Cook cappelletti for about 3-4 minutes until they float. Drain and set aside.
Bolognese Sauce
- 5
Cook the Meat
In a large skillet, heat olive oil over medium heat. Add pancetta and cook until crispy. Then add onion, carrot, celery, and garlic, cooking until softened.
- 6
- 7
Finish the Sauce
Add crushed tomatoes, salt, pepper, bay leaf, and milk. Simmer for at least 30 minutes, stirring occasionally, until thickened.
Tajarin
- 8
- 9
Roll and Cut the Pasta
Roll out the dough thinly and cut into long, thin strips (tagliatelle style).
- 10
- 11
Serve with Truffles
Plate the tajarin, top with shaved white truffles and grated Parmesan.
