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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
ready in
1 hour 30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Fresh homemade truffle pasta with a delicious ragout. To try!
preparation
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
step 2
Put the dough in the refrigerator for 20-30 minutes and make the noodles
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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)
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.
step 5
Complete with a sprinkling of Parmesan cheese and an oil spout and dab.
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