Tagliatelle & Pork ragu
600g/1lb6oz of flour.
6 eggs ( free range) if possible.
Place the flour into a large bowl and make a well in the centre. Crack the eggs into the well and then, using a fork, first, beat the eggs and then incorporate the flour, after start kneading with your hands.
At this stage, if you have a pasta machine, you can put the dough through the thickest setting 6-8 times and this saves a lot of hard work kneading. If you don’t have a machine, you must knead the dough for approx 15mins to get a nice smooth elastic dough.
Wrap the dough in cling film and rest in the fridge for 30mins-1 hour.
After the dough has rested: with the machine, put the dough through the rollers, adjusting the settings every time, to make the pasta thinner and thinner. Otherwise you will need to use a rolling pin.
Once the pasta is rolled out to the thinnest settin1mm/1/16, dust with flour on a flat clean surface and then roll the pasta loosely and with a sharp knife cut into ribbons of tagliatelle and then shake out into a well-floured dish or you can make whatever shape and thickness you want, for example, Lasagna, parppardelle, ravioli etc.
To cook the pasta.
Fill a large saucepan ¾ full of water and a good pinch of salt and bring to the boil. Once boiling add the fresh pasta and
simmer for 3-4mins and drain.
Serve with your chosen sauce, freshly grated parmesan and good crusty bread.