Tagliatelle With Guinea Fowl Ragu Recipes

TAGLIATELLE WITH GUINEA FOWL RAGU

Steps:

• Cut the guinea fowl into regular pieces. Arrange them in a pan with olive oil, the crushed cloves of garlic and sage leaves and sauté over medium heat for about fifteen minutes.
• Once browned, pour in the white wine and, as soon as it has evaporated, add the hot water. Cook on low flame until the water has been absorbed, then turn off the heat and allow the Guinea fowl to cool down. Remove the pieces of guinea fowl from the pan, also remove the garlic and sage and leave the sauce, which you will need later.
• Debone the guinea fowl and collect all the meat on a cutting board. Chop the meat finely with a knife.
• Finely chop the carrot, celery, onion, garlic, sage, bay leaves and juniper berries and add all of this into the pan where you left the sauce of the guinea fowl. Cook over low heat for five minutes, then add the chopped guinea fowl and stir to mix the flavours.
• Cover the guinea fowl with the vegetable stock and cook over low heat, mixing often, for about forty minutes, until you get a thick and rustic ragù, the dressing for your pasta.

HOMEMADE TAGLIATELLE

Steps:

• Place flour on a marble or wooden work surface. Make a well in the center and crack in eggs; add salt. Gently beat eggs using a fork, incorporating the surrounding flour, until mixture is runny. Pull remaining flour into the center using a bench scraper, incorporating it until dough forms a ball.
• Knead dough with your hands by flattening the ball, stretching it, and folding the top towards the center. Turn 45 degrees and repeat until dough is soft and smooth, about 10 minutes.
• Shape dough into a ball. Place in a bowl and cover with plastic wrap. Refrigerate until firm, 30 minutes to 1 hour.
• Divide the dough into 3 equal portions. Flatten the first portion and pass through the thickest setting of the pasta machine. Dust with more flour, fold in half like a book and repeat 3 to 4 times, flouring, folding, and passing through the thickest setting,until the dough is smooth in texture, even in size, and no longer sticky.
• Move the pasta machine to a middle setting and pass each sheet through once. Move to the next-to-last setting and pass through once. Cut in half. Repeat with remaining 2 portions.
• Add the tagliatelle attachment to the pasta machine and pass each piece through. Roll the machine handle with one hand and collect the pasta with the other.
• Gently toss pasta with some more flour. Air dry for 30 minutes.
• Cook tagliatelle in plenty of salted, boiling water until tender yet firm to the bite, 3 to 5 minutes.

TAGLIATELLE WITH VEGETABLE RAGU

Steps:

• Tip the onion, celery and carrots into a large non-stick saucepan and add 2-3 tbsp water or stock, if you have some. Cook gently, stirring often, until the vegetables are soft.
• Add the garlic, tomato purée and balsamic vinegar, cook on a high heat for 1 min more, add the diced veg, lentils, tomatoes, then bring up to the boil.
• Turn to a simmer, then cook for about 20 mins. Meanwhile, cook the pasta following pack instructions, then drain. Season the ragu and serve with pasta and Parmesan on top, if you like.