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Tagliatelle with Chanterelles & Pork Sausage Ragout
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Nicola Fanetti

Nicola Fanetti

Tagliatelle with Chanterelles & Pork Sausage Ragout

2h 20m

Nothing is better than fresh pasta. Hand cut tagliatelle with a ragout made from wild chanterelles, fresh pork sausage and aromatic herbs!

This is a dish connected to my childhood and it brings back memories of my grandparents cooking it during the winter season in northern Italy.

  • Put 450 g of semola rimacinata flour on a large surface

    Step 0
  • Make a well in the center

    Step 1
  • Crack 3 eggs

    Step 2
  • Add 1 tbsp of salt

    Step 3
  • Stir from the center

    Step 4
  • Incorporate all of the semola rimacinata flour

    Step 5
  • Combine by hand into a firm dough

    Step 6
  • Add 50 g of semola rimacinata flour

    Step 7
  • Mix with your hands and knead for 5m to develop gluten

    Step 8
  • Make a round ball of dough

    Step 9
  • Dust with 20 g of semola rimacinata flour

    Step 10
  • Wrap in towel and rest for 1h to relax gluten

    Step 11
  • Trim and slice 1 large onion

    Step 12
  • Smash 2 cloves of garlic

    Step 13
  • Pick leaves from 2 sprigs of rosemary

    Step 14
  • Finely chop the rosemary

    Step 15
  • Clean 200 g of wild chanterelles using a paper towel

    Step 16
  • Divide chanterelles into pieces

    Step 17
  • Melt ¾ cup of butter on low heat

    Step 18
  • Gently fry the sliced onions until blonde caramelization

    Step 19
  • Add smashed garlic cloves

    Step 20
  • Add 400 g of chopped fresh sausage without the casing

    Step 21
  • Tear 7 leaves of fresh sage and add to pan. Simmer gently until sausage begins to cook

    Step 22
  • Add the chanterelles

    Step 23
  • Add chopped rosemary. Simmer gently until chanterelles begin to cook

    Step 24
  • Pull pan away from stove and add ¾ cup of white wine. Simmer until wine reduces by 2/3

    Step 25
  • Ragout should look like this

    Step 26
  • Add black pepper to taste

    Step 27
  • Remove the garlic cloves. The Pork and Chanterelles Ragout is ready

    Step 28
  • Remove the towel

    Step 29
  • Roll out dough until achieving a thickness of 5 mm

    Step 30
  • Fold in 4

    Step 31
  • Sprinkle approximately 25 g of semola flour on top and under the dough during the roll out and continue to roll out to a thickness of 5 mm

    Step 32
  • Fold in 4

    Step 33
  • Roll out dough

    Step 34
  • Roll dough until achieving a thickness of 2-4 mm

    Step 35
  • It should look like this

    Step 36
  • Dust with semola rimacinata flour on top and underneath and gently fold the pasta on itself in 4 without pressing firmly

    Step 37
  • Cut strips of tagliatelle approximately 5 mm wide and 25 cm long

    Step 38
  • Play a bit with the pasta to loosen them. Reserve until ready to cook

    Step 39
  • Cook the pasta in a pot of salted boiling water. Cook for 4m until the pasta swells and is firm to the bite but tender

    Step 40
  • Drain the pasta

    Step 41
  • The Tagliatelle are ready. Add to the ragout

    Step 42
  • Mix well and plate the pasta

    Step 43
  • Finish the dish by grating parmesan cheese to taste

    Step 44
  • Enjoy!

    Step 45

Yield 4 people

  • Parmesan Cheese

    Grated Parmesan Cheese

    To taste

Tagliatelle Pasta

  • Semola Rimacinata Flour

    Semola Rimacinata Flour

    550 g
  • Egg

    Egg

    3
  • Salt

    Salt

    ½ tbsp

Ragout of Chanterelles & Pork Sausage

  • Chanterelle Mushroom

    Wild Chanterelle Mushroom

    200 g
  • Pork Sausage

    Pork Sausage

    400 g
  • Sage

    Sage

    7 leaves
  • Rosemary

    Rosemary

    2 sprigs
  • Garlic

    Garlic

    2 cloves
  • Onion

    Large Onion

    1
  • Butter

    Butter

    ¾ cup
  • White Wine

    White Wine

    ¾ cup
  • Black Pepper

    Black Pepper

    to taste
  • Salt

    Salt

    to taste

Equipment

  • Surface board

    Surface board

  • Dish Towel

    Dish Towel

  • Rolling Pin

    Rolling Pin

  • Spider Strainer

    Spider Strainer

  • Paper Towel

    Paper Towel

  • Cutting Board

    Cutting Board

  • Saucepan

    Saucepan

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