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Tagliatelle alla Bolognese
Tagliatelle resembles fettuccine, but typically is made with eggs, so the noodles have a yellow hue, a richer flavor and a more delicate texture than eggless pasta. It’s not uncommon to find tagliatelle wound into small nests for packaging; other times, the noodles are in straight strands, like fettuccine.
4
Servings
Tip
Don’t boil the pasta until al dente. Drain it when it’s just shy of al dente. It will finish cooking in the ragù. This tehcnique yields better integration of pasta and sauce.
20 minutes
Ingredients
-
8.8
ounce package dried tagliatelle
-
Kosher salt and ground black pepper
Directions
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01In a large pot, bring 3 quarts of water to a boil. Add 2 teaspoons salt and the pasta, then cook, stirring occasionally, until just shy of al dente. Reserve ½ cup of the cooking water, then drain.
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I quadrupled the recipe and simmered it for 4-5 hours with great success. Excellent recipe.