Ingredients

Source

Directions

Place water, oil, flour and salt in mixer bowl. Attach bowl and flat beater. Turn to speed 2 and mix until crumbly. To test for correct dough consistency, pinch a small amount of dough together afer mixing with the flat beater. If the dough stays together without sticking your fingers, it should work well. Remove dough from bowl and knead by hand for 1 or 2 minutes.

Divide dough into 5 pieces before processing with the roller attachment. Roll out pasta and cut into tagliatelle.

Cook pasta in salted water for 3 minutes – they are very firm to bite – drain. Divide on a baking sheet mix with olive oil and let cool completely. Give in a closable container and keep in the fridge up to two days.

For using remove pasta from container and reheat in the sauce or stock.

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Ingredients

Source

*	Alfons Schuhbeck Meine bayerische Küche* ISBN 978-3898832816

Directions

1. Heat the oil in a saucepan and cook the onion until soft and transparent. Add the wine and reduce the liquid. Add the chicken stock and the bay leaf and let steep on low heat for about 10 minutes. Remove the bay leaf, add the cream and reheat. Purée the sauce, mix in the butter and season with salt, pepper and nutmeg.

2. Prepare liver and cut into 1 cm strips. Wash pear, quarter, remove the core and cut into wedges.

3. Caramelise the powdered sugar in a pan on medium heat and fry pears from both sides. Mix in the butter and add the liver strips. Fry in the butter for 2 to 3 minutes. Season with salt pepper, a pinch of majoram. Stir in the parsley.

4. Cook the pasta according the package instruction until firm to bite, stirring occasionally. Pour off into a sieve, drain and give back into the sauce pan.

5. Give the sauce to the pasta and reheat. Arrange pasta on a plate and add the ragout.

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Ingredients

Source

Directions

1. Start with the pasta – you can make this in the processor, but the texture is better if you make it by hand. With a processor, pulse the ingredients together until they form a ball. By hand, mix the flours in a bowl, then make a hole in the centre, break in the eggs and add the tomato puree. Whisk the egg and tomato together with a fork, drawing in the flour. When the mixture starts to get too thick to continue, use your hands. The dough should be soft, but not sticky – add a little flour if necessary. Knead the dough briefly to smooth out, then roll into a ball and wrap in cling film. Leave to rest at room temperature for 20-30 mins while you make the sauce.

2. Chop the garlic, then cut the bacon into strips. Fry both in the oil until the garlic is golden. Tie the herbs into a bundle with string. Put them into the pan with the tomatoes, ketchup and seasoning, then simmer gently for 20-30 mins.

3. Put a large pan of salted water on to boil. Dust the work surface and a rolling pin with flour. Divide the dough into 3 pieces, wrap 2 in cling film, then roll out the third piece thinly, dusting regularly with flour. Roll it up loosely and cut into wide strips (2.5 cm or larger if you prefer) with a sharp knife. Lay on a floured tray then repeat with the remaining dough.

4. Drop the pasta (shaking off flour first) into the boiling water and cook for about 2 mins until just cooked through. Drain, then serve with the tomato sauce and parmesan on top.

:PER SERVING 429 kcalories, protein 19g carbohydrate 60g fat 14g saturated fat 3g fibre 4g sugar 6g salt 1.59g

:PREP 30 mins plus resting
:COOK 30 mins
:Moderately easy (sauce only)

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