Fresh egg tagliatelle with quick ragù.
We’re just before the holidays, and what could be better than a good plate of homemade hand-rolled tagliatelle with a quick ragù, given the tight schedule we have?
I make this dish for a family lunch because it tastes like a festive gathering. The pleasure of making the pasta by hand, perhaps together, while the ragù simmers on the stove.
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- Difficulty: Medium
- Cost: Economical
- Preparation time: 1 Hour
- Portions: 4
- Cooking methods: Low heat, Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
For the ragù
- 1 onion
- 2 leaves bay leaves
- 1 carrot
- 1 stalk celery
- 3 cups tomato passata
- 11 oz ground beef (ground)
- to taste salt
- to taste basil
- 3 1/3 tbsp white wine
- to taste pepper
- 2 1/2 cups durum wheat flour
- 3 eggs
- to taste salt
- as needed flour
A note on health
Tools
What we need to make them
- Frying pan
- Pastry board
- Pasta machine
- Tray
- Pot
- Colander
- Knife
- Cutting board
Preparation of Fresh Egg Tagliatelle with Quick Ragù
Let’s go to the kitchen
I always start with the ragù so I can get ahead on timing.
Make a mince of onion, carrot and celery, add the bay leaves and a little extra-virgin olive oil.
Sauté for about 3 minutes, stirring occasionally.
Then add the ground meat and some basil leaves, stir and let it cook until the meat changes color and lightens.
Deglaze with the white wine and let it evaporate completely.
Add the passata, adjust the salt, give it a stir, and let it cook over low heat.
Cover with a splash guard, turn the heat to the lowest setting and go make the tagliatelle.
I put the flour, water and salt in the Bimby (food processor) and it did everything in 3 minutes.
If you don’t have a mixer, do the same measurements and mix by hand.
Once the dough is ready, dust the work surface with a little flour and form the dough into a ball, then divide it into 4 parts for ease of handling.
Occasionally check the ragù on the stove.
Next, fit the pasta cutter, set it first to the medium thickness and pass the dough through 3 times, then set it to the thinner setting and pass each piece again.
Now that it’s smooth, change the machine attachment and cut the tagliatelle.
Lay them out on a floured tray and dust them with more flour.
Now bring the water for the pasta to a boil and add salt.
Tagliatelle cook very quickly — just 2 minutes.
Drain the pasta and dress with the ragù.
Here are the Fresh Egg Tagliatelle with Quick Ragù.
storage
Fresh egg tagliatelle with quick ragù: raw tagliatelle, well dusted with flour and covered with a cotton cloth, can be stored for up to 3 days, turning and dusting them with flour twice a day.
The ragù can be kept in the refrigerator for up to 3 days or frozen for up to 3 months.
Questions
Fresh egg tagliatelle with quick ragù
Can I make other pasta shapes with this recipe?
Yes, certainly — you can also make lasagna with this same dough.
