Tagliatelle with guinea fowl ragù

A different way to season Tagliatelle is with guinea fowl ragù, using minced guinea fowl. Start by preparing the sauce for ragù with 2 onions, 1 carrot and a stalk of celery. Put a drizzle of extra virgin olive oil in a pan and then add the chopped vegetable mix. Cook for a few minutes and then add the minced guinea fowl, salt, pepper and mix. Cook over low heat and with the lid on. After an hour of cooking in the guinea fowl fat, add the tomato puree and a glass of wine. Continue cooking over low heat with the lid on.

Let’s start preparing the tagliatelle by placing the eggs in the flour, then mix, initially with a fork and then with your hands. Finally make a ball with the dough.

Now start rolling out with a rolling pin and make a sheet. When the pastry is thin enough, start rolling it. Once all rolled up, cut into slices.

Spread the tagliatelle strips on a tray and let them rest. Meanwhile, bring a large saucepan 3/4 full of water to the boil. When the water boils, add the salt and then the tagliatelle. It takes a few minutes of cooking, then drain them and then mix them with the ragù which will surely already be cooked. Serve and sprinkle a little parmesan.

Buon Appetito!!