Tagliatelle  Bolognese

Tagliatelle Bolognese

Tagliatelle Bolognese

Tagliatelle meaning to “to-cut”, is one of the most traditional pastas from Emilia-Romagna region of Italy.

Tagliatelle is best served with bolognese or meat sauce.

Ingredients

  • 530 gm flour
  • 4 each Egg
  • 2 each Eggyolk
  • 60 ml Olive oil
  • Salt to taste.

Directions

  1. On a clean table, mound flour. Make a well in the middle of the flour. Add olive oil, using a fork beat the egg and egg yolk and add.
  2. Begin to incorporate the flour into the egg mix, starting with the inner rim of the well.
  3. As you expand the well, keep pushing the flour up from the base of the mound to to retain the well shape.
  4. The dough will come together when half of the flour is incorporated. At this point, start kneading with both hands, using palms of your hands.
  5. Once the dough has come together, remove it from the table, clean the table and lightly flour the table and continue to knead until the dough has become elastic and non-sticky.
  6. Wrap the dough with plastic and rest it for about 30 minutes in room temperature.
  7. Remove the plastic wrap and roll dough using a rolling pin or in dough sheeting machine(or you can roll it thin on a table).

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  8. Fold the dough and cut the dough into desired shape and length(traditionally long and thin).

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  9. Cook the pasta in salted water to al dente (perfect doneness of pasta), drain.
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  10. Heat the bolognese sauce in different pan, reheat the pasta and toss it in the sauce.
  11. Serve hot, garnish with grated parmesan cheese.


Bone Appetite….Happy Cooking.

 

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