TAGLIATELLA PASTA WITH BOLLAGNESA SAUCE
TAGLIATELLE - the recipe
ingredients for 6 people
00 Flour, gr. 450.
Medium-sized eggs, n. 4.
Preparation:
Place the flour on a cutting board, forming a well in the center where you pour the whites and yolks of 4 eggs. Mix with a fork until it forms a cream.
Knead the dough with your hands until you have a homogeneous ball. At this point, roll out the dough with a rolling pin until you get a sheet that will have a surface area of 70 cm x 50 cm and a thickness of just under one millimeter.
As soon as the humidity level allows it, roll the dough into a flat sheet and then roll it up to form a flattened cylinder about 8 cm wide. Next, slice the cylinder into equal parts of 6.5 - 7 mm; then unroll the Tagliatelle with one hand, shaping them into "pasta nests".
In the meantime, bring water to a boil in a container that holds about three liters, adding two tablespoons of salt.
When the water is boiling, the Tagliatelle will be immersed, keeping them separate from each other with a fork.
After about three minutes, the Tagliatelle will emerge to the surface to avoid drowning.
At this point, with half a glass of water, the boil should be broken and the Tagliatelle, which will have reached a thickness of 8 mm., should be drained and passed into a bowl to be seasoned with the famous Bolognese Ragu.
Curiosities about Tagliatelle
The size of Bolognese Tagliatella has been decreed
at 8 mm. (cooked), that is, 6.5 - 7 mm. uncooked
(any other size would lose its particular character)
which corresponds to the 12,270th part of the height of the Asinelli Tower in Bologna!
The size of the Tagliatella has been reproduced in a golden sample, enclosed in a box, with the inscription
"8 mm. - size of Tagliatella - Italian Academy of Cuisine - 1972"
jealously kept as testimony and protection of the glorious traditions of Bolognese cuisine.