Tagliatelle Recipe
Fresh pasta with slow cooked Berkshire pork ragu, parmigiano reggiano 24 months
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pasta
Pork Ragu
Garnish
Method
Pasta Preparation
- 1
Make the Pasta Dough
In a large bowl, combine the flour and make a well in the center. Crack the eggs into the well and gradually incorporate the flour with a fork. Knead the dough on a floured surface for about 10 minutes until smooth. Wrap in plastic wrap and let rest for 30 minutes.
- 2
Roll the Pasta
After resting, divide the dough into four pieces. Roll each piece into thin sheets using a pasta machine or a rolling pin. Cut the sheets into tagliatelle strips. Dust with flour to prevent sticking.
Pork Ragu Preparation
- 3
- 4
Simmer the Ragu
Pour in the red wine, scraping the bottom of the pot to deglaze. Add crushed tomatoes, chicken broth, bay leaves, salt, and pepper. Bring to a boil, then reduce heat and simmer covered for about 2 hours until the pork is tender.
- 5
Final Assembly
- 6
Cook the Tagliatelle
Bring a large pot of salted water to a boil. Add the fresh tagliatelle and cook for 2-3 minutes until al dente. Drain and reserve some pasta water.
- 7
Combine and Serve
In a large skillet, combine the tagliatelle with the ragu, adding a splash of reserved pasta water if necessary. Toss to coat. Serve hot, garnished with grated Parmigiano Reggiano.