http://www.italianfoodandflavours.com/wp-content/uploads/2015/01/ragu.jpg 315 472 rupert http://www.italianfoodandflavours.com/wp-content/uploads/2016/05/logo_square_150.jpg rupert2015-01-15 16:33:092017-01-05 14:38:03Tagliatella fatta a mano al "ragù di carne"Print
Tagliatella fatta a mano al “ragù di carne”
Handmade tagliatelle with meat ragu sauce: This pasta is an historic Cossignanese (from my home town of Cossignano Italy) dish and in the post-war era has become very popular due to its simple and easily available ingredients. The elderly ladies Cossignano retain the art of handmade pasta passed down from their mothers, and it is thanks to one of these women Mrs. Nannina, that I was able to learn the secrets of this sublime and genuine pasta.
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1 hr 30 min
1 hr 30 min
For the pasta
- 200g "00" flour
- 2 eggs
For the ragu
- 200g ground beef
- 100g ground pork
- stick of celery
- olive oil
- red wine
- parmesan rind
- litre passata
- The process of making fresh tagliatella is very simple but at the same time its preparation needs attention and much love. Start by putting 200g of “00” flour on a wooden board, make a hole in the centre of the flour and break the eggs into the hole, add a drop of olive oil and a pinch of salt and with a fork then break up the eggs slowly pulling down the flour a bit at a time. Once this step is complete we move on to the “massage” phase. Work the dough with your hands until the dough becomes soft and compact and stretches when pulled, once it reaches the right consistency leave it to rest for around 30 min in a cool place.
- Now comes the most delicate phase of the creation of the pasta (in the local “Cossignanese” dialect this is called the “pannella”) it is made by steadily using a long wooden pasta rolling pin to stretch out the dough until it becomes 2mm thin. Use a little more four to prevent the dough sticking to the board or rolling pin. It is important to keep all areas of the dough at a similar thickness as it thins out, put your hands near the centre of the rolling pin when you start and move them to the ends of the pin as you roll so as to keep an even pressure over the whole area of the dough. Occasionally lift the dough carefully and dust with flour underneath to ensure it does not stick to the board. A long thin rolling pin is required to avoid creating flat spots on the pasta as the area of the dough increases.
- At this point the dough can lightly rolled up and cut with a knife to creat thin strips 3/4m for “maccheroncino” and 7/8mm for “tagliatella” strips. This pasta is now ready to use, since it is fresh it takes only a couple of minutes in boiling water to reach the “al dente” (to the tooth) stage and can be topped with any suitable sauce, perfect is a “ragu” meat sauce but equally a good mushroom or fish sauce will work well.
- Here in Cossignano the sauce is usually made with ground beef and pork. This is not “mince” that you might buy in a supermarket. In Italy we buy a piece of meat and ask the butcher to mince it for us so we know exactly what we are eating. Fry a finely sliced onion in a little olive oil, when it becomes soft and translucent add a diced carrot and a chopped stick of celery and cook together for a few minutes. Add 200 grams ground beef and 100 grams of minced pork, brown it with the addition of a drop of red wine. As soon as the meat is browned add salt and pepper to taste pop in a parmesan rind and pour about a quart of passata di pomodoro – pureed tomatoes. Cook for about two hours covered over low heat, stirring occasionally to prevent the sauce from sticking to the bottom.
Cooking Holidays Italy http://www.italianfoodandflavours.com/