Fresh Tagliatelle with Lamb Bolognese

Serves 2

 

100g ‘00’ Pasta Flour

1 Medium Egg

Pinch of Salt

Black pepper

1 tin of chopped tomatoes

1/2 diced onion

2 cloves garlic

1 Glass of Red Wine

200g Minced lamb or beef

 

First make the bolognese: fry off the mince with a little olive and set a side; now in the same pan fry off the onion and then garlic. Add the red wine and reduce to a tablespoon in volume. Add the tinned tomatoes, blitz with a stick blender, return the cooked meat and cook on a gentle heat for at least 30 minutes.

 

Place the pasta flour into a small bowl. Make a well into the middle and break an egg into the middle of the well along with a pinch of salt. Using a fork stir the egg and gradually bring in the flour a little at a time until you get something like a messy dough. Use your hands now to press the dough together and need on a clean surface for a couple of minutes until you have a smooth and firm dough. Add a little water if too dry, or extra flour if too wet.

 

Using a pasta machine make sure the thickness setting is on highest and should be No.10 on most machines. Roll your dough through this setting and then fold the dough in half. Pass it through again and then fold it in half again and follow this procedure 10 times until you have a very smooth dough. Now roll the dough through each setting twice until you get down to No 2 or 1. Your pasta should be very thin now.

 

You can now cut your pasta into the shape of your choice. If you have a Tagliatelle cutter feed the thin sheet of pasta through it and lay the pasta on a tray lined with baking paper. Blanch in Salted water for 1-11/2 minutes or until cooked and slightly firm to the bite. Toss with tomato Sauce.

 

Pasta Machine from nisbets.com Product code J408