Tagliatelle alla Bolognese

Directions

1. Sift both flours together and create a well on a clean work surface.
2. Crack eggs into the center and begin mixing with a fork, gradually incorporating flour.
3. Once a rough dough forms, knead by hand for 5-10 minutes until the dough becomes dry, compact, solid, and elastic.
4. Wrap the dough in plastic wrap and refrigerate for at least 1 hour, or up to overnight, to relax the gluten.
5. Roll the dough through a pasta machine starting at the widest setting, gradually working down to about 1cm thickness for the first pass.
6. Use the tagliatelle cutting attachment on your pasta machine to cut the pasta into medium-width strips - not too thin, medium thickness is perfect.
7. Dust the cut tagliatelle lightly with flour to prevent sticking and let them dry for 15-20 minutes.
8. Bring a large pot of salted water to boil and cook the tagliatelle for 2-3 minutes until al dente.
9. Drain and toss immediately with warm Bolognese sauce.
10. Serve with a generous sprinkle of freshly grated Parmigiano Reggiano.

Suggestions from Lucia

The secret to perfect tagliatelle is in the cutting - they must be medium thickness, not too thin. This allows them to hold the rich Bolognese sauce beautifully. The pasta dough resting time is crucial for achieving the right texture and elasticity.

History

Tagliatelle alla Bolognese represents the pinnacle of Italian pasta making. This dish of excellence is known and loved around the world. The combination of perfectly made fresh egg pasta with authentic Bolognese sauce creates one of Italy's most celebrated primi piatti.