Tagliatelle with raw ham are a first course of homemade pasta that comes from the gastronomic tradition of Bologna and its surroundings: an easy recipe, rich in flavor and substantial: prepare it for a Sunday family lunch.
400 g of flour 00
1-2 tablespoons of water (if needed)
FOR THE SEASONING
200 g of Parma ham or raw ham of Parma ham (both the lean and the fat part)
1/2 glass of warm milk
About 1/2 glass of hot tomato sauce
Start preparing the raw ham tagliatelle from the pasta. Collect the flour and eggs in a bowl, keeping the water aside if needed.
Mix with a fork and then knead by hand until you get a soft, smooth and elastic dough. If it is too dry, add the water. Form a loaf.
Cut the dough into 4-5 portions. Flatten them, one at a time, with a rolling pin on a floured surface. Secure the fresh pasta machine to the table with the special clamp and insert the handle into the smooth roller. Also install the Lasagnette accessory. Rotate the ring to position 0, determining the maximum opening of the same. Pass the dough once from number 0 to number 5 by turning the crank clockwise, gradually sprinkling with a little flour as needed. Insert the crank in correspondence with the roller of the Lasagnette accessory. Flour and cut the resulting pastry in half and pass it through the rollers.
Arrange the noodles thus obtained on a floured pastry board, side by side and without overlapping them. Let it dry while you dedicate yourself to the dressing.
In a large non-stick pan, sauté the finely chopped onions in butter over low heat. When they begin to soften, add the hot milk and let it pull.
Add the diced raw ham and let it brown until the fat begins to melt. Raise the heat and brown for a few moments.
then add the hot and peppered tomato sauce. Cook over medium heat, covered, for about 15 minutes or until the sauce has shrunk.
Meanwhile, boil the tagliatelle in boiling salted water. Drain the pasta and season with the prepared sauce. Transfer to serving plates and serve.
Enjoy your meal!
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