Finally Sunday … a desire to stay at home, with family. And then what could be better than sitting at the table in front of a plate of Hearty Rustic Tagliatelle! Yes, I know, the hot season has started but not everyone loves cold pasta and you can make this because the ingredients are almost always in our fridge and in a few minutes you can prepare the dough. The recipe is easy and delicious … so … let’s start!
Recipe updated on 09/10/2016
Do you like tagliatelle? Then also read these:
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
- Energy 524.80 (Kcal)
- Carbohydrates 46.00 (g) of which sugars 6.46 (g)
- Proteins 20.07 (g)
- Fat 30.20 (g) of which saturated 3.43 (g)of which unsaturated 4.91 (g)
- Fibers 3.36 (g)
- Sodium 1,057.88 (mg)
Indicative values for a portion of 350 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 1/4 cups all-purpose flour
- 1/3 cup semolina flour
- 1 egg
- 3 1/2 tbsp water
- 1/4 tsp fine salt
- 1 tbsp extra virgin olive oil
- 7 oz sausage (peeled)
- 2 tbsp extra virgin olive oil
- 1 shallot
- 1/3 oz dried porcini mushrooms
- 1 3/4 oz sun-dried tomatoes
- 1/3 cup water (mushroom soaking water)
- 1/4 cup dry white wine
- 1 oz pine nuts
- 1 oz Pecorino Romano (grated)
Tools
This recipe contains IconA affiliate links
- Food Scale
- Work Surface
- Pasta Machine
- Cutting Board
- Mezzaluna
- Pot
- Frying Pan
Steps
Pour the combined flours onto the work surface and create a well. Break the egg in the center (normally you use 1 egg per 100g of flour but in this recipe I’m a little lighter), pour in the water, salt, oil, and start kneading, adjusting the water as needed (the dough should be firm). Form a dough ball, wrap it in a cloth, and let it rest for 30 minutes. Take the dough, divide it into two parts, and roll it out until the second-to-last setting. Lay the sheets on a surface and let them dry for 15 minutes, then pass them through the tagliatelle cutter and sprinkle with some semolina.
In a pan, pour the oil and sauté the finely sliced shallot. Meanwhile, chop the mushrooms soaked in cold water and the tomatoes, and add them to the sauté. Peel the sausage, crumble it, and add it to the pan. Brown, deglaze with wine, add the filtered mushroom soaking water through a fine sieve, and let it cook on low heat with a lid for 10 minutes.
When the water boils, salt it, add the tagliatelle, and as soon as they rise to the surface, drain them. Toss them in the pan with the sauce, stirring in the grated Pecorino, first diluted in a bowl with a ladle of pasta cooking water. Toast the pine nuts and add them to the sauce, keeping a tablespoon aside to decorate the Hearty Rustic Tagliatelle.
