Tagliatelle al Ragù

Name: Tagliatelle al Ragù
Yield: Serves 4 servings
Ingredients: 2 cups semolina flour (about 240 grams); 1/3 cup all-purpose flour (about 55 grams); 3 medium eggs; 1 pinch salt

chiara @cook_11960096

Tagliatelle al Ragù

chiara @cook_11960096

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Ingredients

Serves 4 servings

2 cupssemolina flour (about 240 grams)
1/3 cupall-purpose flour (about 55 grams)
3medium eggs
1 pinchsalt

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Steps

1

Combine the flours and make a well in the center.
2

Add the eggs and a pinch of salt, then knead for 10–15 minutes until the dough is smooth and firm.
3

Let the dough rest for 30 minutes at room temperature.
4

Roll out the dough with a rolling pin, turning it occasionally. It should be very thin.
5

Let the dough dry for 5 minutes, then roll it up and cut into strips.
6

Let the fresh pasta dry for 10 minutes, then form into nests. The pasta is now ready to cook (about 4–5 minutes).
7

Serve with your favorite sauce (shown with ragù in the photo).