Tagiatelle Recipe

Preparation and Cooking

1. 1

   Make the Tagliatelle

   Prepare the fresh pasta dough.

2. 2

   In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and crack the eggs into the well.

3. 3

   Using a fork, beat the eggs and gradually incorporate the flour from the edges of the well until the dough begins to come together.

4. 4

   Knead the dough on a floured surface for about 10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for at least 30 minutes.

5. 5

   Prepare the Ragu

   Cook the meat and sauce.

6. 6

   In a large skillet, heat the olive oil over medium heat. Add chopped onion and minced garlic, sauté until translucent.

7. 7

   Add the ground beef and ground pork to the skillet. Cook until browned, about 5-7 minutes.

8. 8

   Stir in the tomato paste and canned tomatoes, cooking for another 2 minutes.

9. 9

   Pour in the white wine and let it simmer for about 10 minutes until the sauce thickens. Season with black pepper and fresh basil.

10. 10

    Cook the Tagliatelle

    Finish the dish by cooking the pasta.

11. 11

    Roll out the rested pasta dough into thin sheets and cut into tagliatelle strips.

12. 12

    Bring a large pot of salted water to a boil. Add the tagliatelle and cook for 2-3 minutes until al dente.

13. 13

    Drain the pasta, reserving some pasta water. Combine the pasta with the ragu in the skillet, adding a splash of reserved pasta water if necessary for a cohesive sauce.

14. 14

    Serve

    Plate the dish and garnish.

15. 15

    Serve the tagliatelle in bowls, topped with freshly grated Pecorino Romano cheese and additional fresh basil if desired.