Tagliatelle Al Ragù

Ingredients

Recipe of Tagliatelle with ragù sauce as described in the website of Accademia Italiana della Cucina (Italian Academy of cooking). It's a very typical dish in Bologna and also it has been registered as a De. Co., Municipal Denomination mark that legitimises the local identity of the cultural heritage.

INGREDIENTS (serves 4)

400 g of traditional Bolognese ragù

400 g 00 flour

4 medium eggs

a pinch of salt

Directions

PREPARATION

Make a well with the sieving flour on the pastry board and, in the middle, the eggs and a pinch of salt. With a fork beat the eggs, incorporating little by little the flour without breaking the sides of the well; when the mixture has set, knead it with your hands until you obtain a dough soft and not sticky.Continue to knead the dough for 20 minutes, pressing with the base of the palm of your hand, folding the dough over itself and turning it a half turn; repeat this procedure several times. Roll up the ball in the clingfilm and let rest it for 30 minutes. Then roll out the dough with a rolling pin until you get a thin pastry. Then roll the pastry not too tight on itself and flatten a little the roll; cut the roll into 8 mm wide strips and roll out the strips on a clean cloth or on the pastry board to dry them for a few hours before cooking. When the ragout is almost cooked, boil the tagliatelle in a pan in salted water, then drain and mix with the ragout. Add parmesan cheese and serve.

Notes

This is the authentic official recipe from Bologna. The Ragù Bolognese is also saved from the same source, and is in Italian (website translation available.)