Recipes / First course
Difficulty Easy
60 MIN
Boiled/Parboiled
5 Portions
Partners
1
Tagliatelle: mix the two flours with the CANNAMELA ground turmeric and a pinch of salt and stir until evenly mixed.
2
Make a well in the middle and knead well with the eggs and water. Shape into a ball, protect with cling film and place in the fridge for 30-40 mins.
3
Roll out the dough with a pasta machine not too thinly, then leave to dry, but not to dry out. Roll the dough into several soft rolls.
4
Cut the tagliatelle.
5
Ragout: finely chop the herbs and brown in oil. Add the meat, brown then add a little wine and leave to evaporate.
6
Add the tomato, salt, pepper, the CANNAMELA ground turmeric and cook the ragout for 45 mins.
7
Boil the tagliatelle in plenty of salted water, drain when just al dente and toss in the pan with the meat sauce.
8
Stir in the Parmesan cheese and serve.
