HOMEMADE TAGLIATELLE , serve 1

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A.P. Flour 100g

Eggs – 1

A.P. Flour for dusting 1 cup

Salt – one pinch

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Instructions:

1. Mound the flour on a clean work surface and create a well in the center.
2. Crack the eggs into the well and add the salt.
3. Using a fork, beat the eggs and gradually start incorporating the flour from the inner rim of the well.
4. Once the dough starts to come together, use your hands to knead it into a smooth and elastic ball. If the dough feels too dry, add a little water, one tablespoon at a time, until it reaches the right consistency. Note that the humidity in the air can affect the dough, so adjust accordingly.
5. Continue kneading the dough for about 8-10 minutes. This process develops the gluten and gives the pasta its desired texture. The dough should be firm, but not too stiff or sticky.
6. Once the dough is smooth and pliable, shape it into a ball and cover it with a clean kitchen towel or plastic wrap. Allow it to rest at room temperature for about 30 minutes. This rest period allows the gluten to relax and makes it easier to roll out the dough.
7. After resting, your pasta dough is ready to be rolled and shaped according to your preference. You can use a pasta machine or roll it by hand using a rolling pin. Dust the work surface and dough with flour to prevent sticking.
8. Roll the dough out into thin sheets and cut it into desired shapes such as spaghetti, fettuccine, or lasagna sheets.
9. Cook the pasta in a large pot of generously salted boiling water until al dente, usually 2-3 minutes for fresh pasta. Cooking time may vary, so taste a small piece to check for the desired texture.
10. Drain the pasta and serve it with your favorite sauce, such as marinara, carbonara, or pesto.

Bolognese Ragu sauce , serve 10 

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4 tablespoons olive oil

2 pounds ground beef

2 cups diced onion

1 cup diced carrot

1 cup diced celery

6 cups crushed tomatoes 

1 teaspoon salt

1 teaspoon black pepper

Grated Parmesan cheese, for garnish (optional)

Fresh basil or parsley, chopped, for garnish (optional)

Cooked pasta of your choice

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Instructions:

1. In a large pot or Dutch oven, heat the olive oil over medium heat.
2. Add the diced onion, garlic, carrot, and celery to the pot. Sauté for 5-7 minutes until the vegetables become soft.
3. Mixed red wine with the ground beef
4. Add the ground beef to the pot and cook until browned, breaking it up with a spoon as it cooks.
5. Once the beef is browned, add the crushed tomatoes, tomato sauce.
6. Stir well to combine.
7. Add salt, and black pepper to the sauce. Stir again to incorporate the seasonings.
8. Bring the sauce to a simmer, then reduce the heat to low and let it simmer for 1-2 hours, stirring occasionally to prevent sticking and to allow the flavors to meld together.
9. While the sauce is simmering, cook the pasta Once the sauce has finished simmering, taste and adjust the seasonings if needed.
10. Serve the Ragu sauce over the cooked pasta and garnish with grated Parmesan cheese and fresh basil or parsley, if desired.