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Northern Italian Tajarin Pasta with Meat Ragu
Posted on 10/22/18 at 12:47 pm
Posted on 10/22/18 at 12:47 pm
It's about as simple a pasta as you can make. Egg yolks and #00 flour. I didn't take pics of the entire process. I've never made pasta before so I was focused on the product.
Purchased a pasta machine. You can make any type of pasta with it (almost) at any thickness you desire. Tajarin is a very rich, very light pasta. About the size of angel hair or perhaps a bit smaller. Only touches boiling water for a minute or two.
Cooked pasta
My basic bolognese with pancetta added.
Soffritto
I cook it down for about four hours.
The ragu gets very dark at the end. I was very pleased with my first pasta. The pasta machine helped a ton.
Purchased a pasta machine. You can make any type of pasta with it (almost) at any thickness you desire. Tajarin is a very rich, very light pasta. About the size of angel hair or perhaps a bit smaller. Only touches boiling water for a minute or two.
Cooked pasta
My basic bolognese with pancetta added.
Soffritto
I cook it down for about four hours.
The ragu gets very dark at the end. I was very pleased with my first pasta. The pasta machine helped a ton.
This post was edited on 10/22/18 at 12:50 pm
5
Posted on 10/22/18 at 12:53 pm to VABuckeye
Is that an extruded pasta or a rolled pasta?
I usually use whole eggs & whizz the dough in a food processor until combined. I've tried the old Italian grandma mix on the countertop---no bueno. I'm no Italian grandmother.
I usually use whole eggs & whizz the dough in a food processor until combined. I've tried the old Italian grandma mix on the countertop---no bueno. I'm no Italian grandmother.
Posted on 10/22/18 at 12:57 pm to hungryone
Did it all by hand until I ran it through the machine to flatten it and make the individual noodles. I don't trust my hands enough to hand cut it.
Posted on 10/22/18 at 1:06 pm to VABuckeye
I have roller cutter attachments for my mixer, but I've also got two pasta rolling pins (Italian souvenirs). One is in bronze--it has v-shaped grooves to cut a triangular profile noodle, and the other has much wider V notches to cut flat strips...either for papardelle or the strips of pastry used atop crostate.
Fante's, in the US, sells the pasta rolling pins: LINK
Fante's, in the US, sells the pasta rolling pins: LINK
Posted on 10/22/18 at 1:07 pm to hungryone
See, now you're making me spend more on my cooking habit. 
ETA: I purchased this machine.
Marcato Atlas 150
ETA: I purchased this machine.
Marcato Atlas 150
This post was edited on 10/22/18 at 1:09 pm
Posted on 10/22/18 at 1:09 pm to VABuckeye
quote:
See, now you're making me spend more on my cooking habi
I'm a bad influence...I just bought a $399 food processor (MagiMix, the home version of the pro RoboCoupe). I buy kitchen stuff like some people buy golf clubs, shoes, fishing crap, or handbags.
Posted on 10/22/18 at 1:27 pm to VABuckeye
Very nice! Excellent job, particularly for your first effort.
Egg yolk pasta can be a bit trickier to work with, but turns out very silky. I typically use Thomas Keller's 7-yolk pasta recipe, which seems moderately similar.
Next time, I would strongly suggest that you cut it (by hand!) like tagliatelle. A bolognese and tagliatelle just go hand in hand, and heft of tagliatelle holds up to the bolognese.
Egg yolk pasta can be a bit trickier to work with, but turns out very silky. I typically use Thomas Keller's 7-yolk pasta recipe, which seems moderately similar.
Next time, I would strongly suggest that you cut it (by hand!) like tagliatelle. A bolognese and tagliatelle just go hand in hand, and heft of tagliatelle holds up to the bolognese.
Posted on 10/22/18 at 1:50 pm to VABuckeye
Very nice!
Posted on 10/22/18 at 1:57 pm to Newc
I agree that it wasn't the correct pasta for bolognese. Next time I plan to make it with butter and sage and also with a porcini mushroom sauce.
Posted on 10/22/18 at 2:38 pm to VABuckeye
Tajarin with Alpine butter is the way it's usually served in Piedmont.
Doesn't need much more
Doesn't need much more
Posted on 10/22/18 at 3:43 pm to VABuckeye
Butter and sage would be tip top.
I really enjoy making pasta, and once you get the hang of it, it really is not that time consuming or challenging.
This seems to be a good thread to nerd out on pasta.
Sometimes, I like to make striped pasta sheets:
LINK
LINK
Often, I'll tinker with the color to get it purple and gold, and then make ravioli stuffed with crawfish. I'll take pictures the next time.
I'm also tempted to buy a few corzetti stamps, and maybe do an LSU themed stamp. I think it would be fun to have a fresh pasta side hustle, but unfortunately I really don't have the time (who does?).
I really enjoy making pasta, and once you get the hang of it, it really is not that time consuming or challenging.
This seems to be a good thread to nerd out on pasta.
Sometimes, I like to make striped pasta sheets:
LINK
LINK
Often, I'll tinker with the color to get it purple and gold, and then make ravioli stuffed with crawfish. I'll take pictures the next time.
I'm also tempted to buy a few corzetti stamps, and maybe do an LSU themed stamp. I think it would be fun to have a fresh pasta side hustle, but unfortunately I really don't have the time (who does?).
Posted on 10/22/18 at 4:09 pm to Newc
quote:
I think it would be fun to have a fresh pasta side hustle, but unfortunately I really don't have the time (who does?).
I have a food business side hustle....retail is so damn variable. One week is great, the next week: nothin'.
I've made sheets w/fresh herbs embedded in them--pretty.
A few ingredients different, and you can make crackers/crispbreads pretty much the same way.
Posted on 10/22/18 at 4:18 pm to Newc
Ok. The striped pasta sheets are seriously cool. Not sure I want to do scarlet and gray though. I don’t know how well gray pasta would go over.
A friend has a vacuum food sealer. I’m thinking about getting one of those for making filled pasta and preserving it. Then if I want a quick dinner it’s premade and I just have to thaw it and pop it in water.
A friend has a vacuum food sealer. I’m thinking about getting one of those for making filled pasta and preserving it. Then if I want a quick dinner it’s premade and I just have to thaw it and pop it in water.
Posted on 10/22/18 at 5:03 pm to VABuckeye
A word to the wise (from the now wiser) - be careful when vacuum sealing fresh pasta.
The first time I did so, I went straight from making it, to twisting it into a birdsnest, to vacuum sealing it. I left out a major step - the "pre-freeze." After you make the pasta and twist it on your cutting board or baking sheet, stick that cutting board or baking sheet in the freezer for 15-20 minutes THEN vacuum seal the pasta. I ended up with a bunch of congealed lumps!
Otherwise, fresh pasta unfortunately oxidizes pretty quickly. So although it is nice to preserve, it doesn't preserve very long before it gets a gross greyish tint. About a month or two is as long as you are going to get.
The first time I did so, I went straight from making it, to twisting it into a birdsnest, to vacuum sealing it. I left out a major step - the "pre-freeze." After you make the pasta and twist it on your cutting board or baking sheet, stick that cutting board or baking sheet in the freezer for 15-20 minutes THEN vacuum seal the pasta. I ended up with a bunch of congealed lumps!
Otherwise, fresh pasta unfortunately oxidizes pretty quickly. So although it is nice to preserve, it doesn't preserve very long before it gets a gross greyish tint. About a month or two is as long as you are going to get.
Posted on 10/23/18 at 3:17 am to VABuckeye
No tomato’s or tomato paste in your ragu?
Posted on 10/23/18 at 6:36 am to LoneStarRanger
No paste. There are three whole tomatoes cooked down in the ragu. In northern Italy the tomato is used sparingly. The further south you go the redder the meat sauce.
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