Tagliatelle with peas: a classic of fresh pasta seasoned with a tasty sausage meat sauce and peas. Inevitable in the spring when the peas are fresh and sweet, but it's a first very good even with the use of frozen peas!
|Easy||4 people||40 min. + rest ||40 min.||€ 8|
|What is needed|
|00 cup flour||gr. 400|
|fresh pork sausages||gr. 200|
|tomato puree||gr. 200|
|white onion||n. 1|
|White wine||1 / 2 glass|
|salt, pepper, extra virgin olive oil||qb|
Preparation of the dough
- Put the flour, make a well in the center and break eggs into the hole 4. Add a pinch of salt.
- Mix the ingredients, mixing eggs and flour until it forms a smooth, elastic dough.
- Cover with a towel and let stand while you prepare the sauce
Preparing the sauce
- Wash and chop the onion fine.
- Remove the sausage and sbricolarla.
- Heat up a pan with a little oil.
- Aggungere the chopped onion, then dry on low heat.
- Add the crumbled sausage and brown. Deglaze with the white wine. Add the tomato puree and hot water.
- Cook about 30 minutes andggungere peas. Little salt and season with pepper. Allow to cook another 7-8 minutes.
- NOTE: Here is the complete recipe ragout of peas.
Composition and cooking
- Resume kneading dough and pull, with a rolling pin, a thin sheet.
- To dry the dough for a few minutes.
- Roll the pastry from the two extremes, up to reunite at the center.
- Cut into thin strips.
- Open the noodles on the board and do even dry for 20 minutes.
- Put a saucepan with plenty of water.
- When the water boils, throw the noodles.
- Boil a few minutes from the resumption of the boil (being fresh pasta cooks in no time).
- Drain and transfer to a platter and season with plenty of sauce of peas and grated Parmesan cheese to taste.