Recipe by chef Raffaele Parisi
Restaurant Da Olivia e Raffaele
Campsite Riva Verde in Marina di Ravenna
Ingredients for 3 people
Ingredients for tagliatelle
- 3 average size eggs
- 300 g of 00 flour for puff pastry
- a pinch of re-ground semolina
Ingredients for the meat sauce
- beef and pork
- for sautéed vegetables: oil, celery, onion and carrot
- red wine for softening
- tomato paste
A monument should be made to the “sfogline” of the past: with the strength of their arms alone they would knead flour and 10 eggs at a time!
Chef Raffaele Parisi still fondly recalls the women of the past while, in his restaurant at the “Rivaverde” campsite in Marina di Ravenna, he breaks three eggs into three hundred grams of flour.
Then, with the help of his fork, he whisks the eggs, careful not to let them slip out of the dough, repeatedly drawing the flour towards the centre. No water must be added to the fountain, but it is necessary to work everything together till a compact and firm dough is obtained.
Covered in plastic film, the dough must rest for twenty minutes so that the gluten develops and the dough takes on its characteristic yellow colour.
Chef Raffaele selects his rolling pin to flatten out the dough, as much as possible, into a thin sheet up to 1.5 millimetres thick. The pastry must be left to rest for about forty minutes until thoroughly dry and porous.
Then it must be folded inwards into three parts and cut into tagliatelle, about the size of a “shoelace”, as chef Raffaele likes to put it.
In the meantime, the meat sauce has been simmering on the stove for about 3/4 hours: a mix of beef and pork braised for an hour in a sautéd vegetable base, then blended with wine and flavoured with tomato paste (not liquefied!) and a little water (not butter!) and then left to cook for a further 3 hours.
The pasta should be tossed into boiling salted water and, as soon as the water comes to the boil again, while still on the stove, it should be drained, as Chef Parisi recommends: tagliatelle should be eaten “al dente”, that is, you should feel the crunchiness.
Then, the drained tagliatelle are quickly tossed in the saucepan with the steaming meat sauce and, finally, deftly arranged on the plate, they are ready to serve.
