An authentic Italian recipe from our kitchen to yours. Buon
Appetito!
Ingredients
- 1 recipe of our Homemade Pasta for Cannelloni and Lasagna completed to step 6 of the recipe or your favorite brand of tagliatelle pasta.
- 1 recipe of our Ragù Bianco (White Ragù)
- All purpose flour
- Grated Parmigiano Reggiano cheese
- Salt
Directions
1.
Bring
a
large
pot
of
water
with
a
generous
pinch
of
salt
to a
rolling
boil
over
high
heat.
2.
Remove
the
pasta
dough
from
the
refrigerator.
On a
well
floured
work
surface,
divide
the
dough
evenly
and
roll
each
section
into
a
ball.
This
will
make
it
easier
to
roll
out
flat
sheets
of
dough.
If
you
have
the
workspace
to
roll
the
entire
ball
of
dough
into
a
single
sheet
of
pasta
that
will
work
as
well.
Using
a
rolling
pin,
proceed
to
roll
out
the
each
of
the
balls
of
pasta
dough
to
1/16
inch
thickness.
3.
Take
each
sheet
of
rolled
dough,
flour
it
well
on
both
sides
and
carefully
roll
it
up
into
a
log.
Using
a
sharp
knife,
cut
the
log
into
thin
strips
of
pasta
about
1/8
inch
wide.
Unfurl
the
strips
of
pasta
onto
a
tray.
Flour
the
strips
generously
so
they
do
not
get
stuck
together.
Continue
this
process
until
all
of
the
dough
is
cut
into
strips.
4.
Once
the
pot
of
water
has
begun
to
boil
vigorously,
carefully
drop
the
pasta
into
the
water
and
boil
for
1 to
2
minutes
for our Homemade Pasta for Cannelloni and Lasagna
or
according
to
the
instructions
on
the
package.
Quickly
strain
the
pasta
into
a
colander
and
then
place
it
directly
into
your
serving
dish.
5.
Ladle
the
meat
sauce
over
the
tagliatelle
and
mix
carefully
so
the
sauce
is
distributed
evenly
throughout
the
pasta.
Serve
immediately
with
grated
Parmigiano
Reggiano
cheese.
