Here's the tagliatelle fresh pasta traditional recipe that you can learn to make during one of our cooking classes and can easily reproduce at home:
Tagliatelle (homemade pasta) - for 6/8 persons
6 whole eggs
ca. 800 grams all-purpose flour
1 tablespoon olive oil
Make it up a sort of flour mountain and create a hole in the middle. Break the eggs putting them in the hole and mix with flour and olive oil by using a fork. Mix all ingredients and roll out the dough into a thin layer. Leave the dough resting for 10 minutes and cut the pasta into Tagliatelle when the dough is a bit dry.
and as a bonus
our Traditional recipe of Tuscan Ragù sauce
Finely chop onion, celery, carrot and parsley and a garlic head and put into large pot with plentiful olive oil. When the mixture is golden, add the minced meat (usually veal and pork) stirring for ca. 20 minutes over low heat until meat is brown and all water evaporated. Add a glass of a good Tuscan red wine and let evaporate.
Add some rosemary, sage, laurel if you like.
Then add 2 bottle of tomato sauce, salt and pepper, 2 tablespoons of tomato paste.
Let it simmer over low heat for ca. 2.5-3 hours adding now and then some warm water.
Enjoy your Tuscan dinner and think about all the beautiful days to come!