CookEat Recipe
Tagliatelle di Romagna
Long ribbons of fresh egg pasta tossed with strained tomato sauce and butter.
Method
Steps
Step 1
Gather the ingredients: 300 g flour, plus a little for dusting; 3 eggs, adjusted as needed for the dough; 6 medium tomatoes, chopped; 2 garlic cloves; 2 tablespoons chopped parsley; 3 tablespoons olive oil; Optional: a little basil; 30 g butter; 40 g finely grated Parmesan; Salt and pepper to taste.
Step 2
Mix the flour with the eggs to make a firm, smooth pasta dough, using beaten egg as needed and no water. Knead thoroughly, cover and rest for about 20 minutes.
Step 3
Roll into sheets that are slightly thicker than very fine soup noodles. Dust lightly, loosely fold and cut into long tagliatelle ribbons about 7 mm wide. Unfold and keep the strands long.
Step 4
For the sauce, finely chop the garlic with the parsley and optional basil. Warm the oil and gently fry the chopped mixture just until the garlic begins to turn pale gold. Immediately add the chopped tomatoes, salt and pepper. Simmer until the tomatoes are thoroughly cooked, then pass through a sieve or food mill to remove skins, seeds and coarse aromatics. Return the smooth sauce to the pan.
Step 5
Cook the tagliatelle briefly in boiling salted water until tender. Drain well. Put them in the saucepan over gentle heat with the tomato sauce, butter and Parmesan; toss carefully for a moment to coat. Serve immediately.
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