
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
Make a well in the center
Crack 3 eggs
Add 1 tbsp of salt
Stir from the center
Incorporate all of the semola rimacinata flour
Combine by hand into a firm dough
Add 50 g of semola rimacinata flour
Mix with your hands and knead for 5m to develop gluten
Make a round ball of dough
Dust with 20 g of semola rimacinata flour
Wrap in towel and rest for 1h to relax gluten
Trim and slice 1 large onion
Smash 2 cloves of garlic
Pick leaves from 2 sprigs of rosemary
Finely chop the rosemary
Clean 200 g of wild chanterelles using a paper towel
Divide chanterelles into pieces
Melt ¾ cup of butter on low heat
Gently fry the sliced onions until blonde caramelization
Add smashed garlic cloves
Add 400 g of chopped fresh sausage without the casing
Tear 7 leaves of fresh sage and add to pan. Simmer gently until sausage begins to cook
Add the chanterelles
Add chopped rosemary. Simmer gently until chanterelles begin to cook
Pull pan away from stove and add ¾ cup of white wine. Simmer until wine reduces by 2/3
Ragout should look like this
Add black pepper to taste
Remove the garlic cloves. The Pork and Chanterelles Ragout is ready
Remove the towel
Roll out dough until achieving a thickness of 5 mm
Fold in 4
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
Fold in 4
Roll out dough
Roll dough until achieving a thickness of 2-4 mm
It should look like this
Dust with semola rimacinata flour on top and underneath and gently fold the pasta on itself in 4 without pressing firmly
Cut strips of tagliatelle approximately 5 mm wide and 25 cm long
Play a bit with the pasta to loosen them. Reserve until ready to cook
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
Drain the pasta
The Tagliatelle are ready. Add to the ragout
Mix well and plate the pasta
Finish the dish by grating parmesan cheese to taste
Enjoy!
Yield 4 people
Grated Parmesan Cheese
To taste
Tagliatelle Pasta
Semola Rimacinata Flour
550 gEgg
3Salt
½ tbsp
Ragout of Chanterelles & Pork Sausage
Wild Chanterelle Mushroom
200 gPork Sausage
400 gSage
7 leavesRosemary
2 sprigsGarlic
2 clovesLarge Onion
1Butter
¾ cupWhite Wine
¾ cupBlack Pepper
to tasteSalt
to taste
Equipment
Surface board
Dish Towel
Rolling Pin
Spider Strainer
Paper Towel
Cutting Board
Saucepan