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Tagliatelle with truffle with white ragout

ingredients

servings

4

Pepper

to taste

Iodized salt

to taste

Dried thyme

to taste

White wine

to taste

Carrots

1 unit

Celery

1 stem

Chives

to taste

Black truffle

to taste

Classic granulated bouillon

1 spoon

Onions

1 unit

Pork sausage

100 grams

Veal sausage

100 grams

Egg, yolk

3 unit

Eggs

2 unit

Type 00 wheat flour

300 grams

first courses from Italy

Tagliatelle with truffle with white ragout

Tagliatelle with truffle with white ragout

with meat with gluten with eggs source of B vitamins high in iron high in potassium high in phosphorus

ready in

1 hour 30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Tagliatelle with truffle with white ragout

Fresh homemade truffle pasta with a delicious ragout. To try!

Tagliatelle with truffle with white ragout step 1

step 1

Knead the flour with the egg yolks, eggs and water if needed, knead and add the first truffle-cut into flakes and then to the knife

Tagliatelle with truffle with white ragout step 2

step 2

Put the dough in the refrigerator for 20-30 minutes and make the noodles

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Tagliatelle with truffle with white ragout step 3

step 3

Grate the ground meat and add onion, shake half a glass of dry white wine and continue cooking by adding broth of meat (made with beef bones, celery, carrot, onion, aromatic herbs)

Tagliatelle with truffle with white ragout step 4

step 4

Cook the pasta in salted water for 2 minutes then finish the cooking directly in the white ragout, adding a few bowls of cooking water.

Tagliatelle with truffle with white ragout step 5

step 5

Complete with a sprinkling of Parmesan cheese and an oil spout and dab.

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