Tagliatelle alla Bolognese
A thick and rough sheet of pasta that embraces the iconic taste of Bolognese Ragù, giving life to the dish that more than any other represents the tradition of our land. So good that it manages to bring all Italians together!
PREPARATION: 2 min
COOKING: 3/4 min
TOTAL TIME: 6 min
SERVINGS: 2
INGREDIENTS
- 2 Eggs
- ’00’ Flour 200 g
- Remilled durum wheat semolina for dusting (as needed)
- Ceccarelli Bolognese Ragù 180 g
- Parmigiano Reggiano (as needed)
- Salt (as needed)
PREPARATION
- Make a well with the Flour and break the eggs inside it, then start beating them
- Once the flour has absorbed the eggs, continue kneading everything by hand
- Knead the dough for 10-15 minutes and let it rest at room temperature for at least 30 minutes
- Take the pasta machine and roll out the dough into sheets no thicker than 7 mm
- Once you have obtained the tagliatelle, put a pot of water on to boil
- As soon as it boils, drop the tagliatelle into the water and cook for no more than 3-4 minutes
- While the pasta is cooking, heat up Ceccarelli’s Ragù in another pan or in the microwave and, once the pasta is drained, mix it together with the tagliatelle.
- Add Parmigiano Reggiano to taste and enjoy your dish
If you enjoyed our very own recipe for Tagliatelle al ragù, stay tuned for more tips!
