Mario Batalis Fresh Tagliatelle Recipes

Steps:

• Mound flour in center of a large work surface, and make a well in the middle. Crack eggs into the well.
• Using a fork, beat eggs; slowly incorporate flour, beginning with inner rim of well. When flour is incorporated, gather dough together to form a rounded mass. Begin kneading dough with the palms of your hands. Once dough comes together, scrape up any dried bits of dough; discard.
• Lightly flour work surface; knead dough until smooth and elastic, about 10 minutes. Wrap dough in plastic wrap; rest for 30 minutes at room temperature before using.
• Divide dough into 4 pieces; keep 3 pieces covered with a slightly damp kitchen towel. Flatten dough to a shape somewhat narrower than pasta machine opening. Lightly dust dough with flour. Feed through machine's widest setting. As pasta emerges, gently support it with your palm and guide it onto the work surface. Fold dough in thirds; roll out again. Repeat process 5 times. Pass pasta through the next finer setting, repeating the folding and rolling process 6 times. At the third setting, repeat process only 3 times. If pasta sheet becomes too long to work with easily, cut it into 2 pieces. Dust pasta lightly with flour to prevent sticking, if necessary. Roll dough through progressively thinner settings, without folding, until you have reached the thinnest or next-to-thinnest setting.
• Using the widest-cut attachment of the pasta machine, cut pasta sheets into 1/2-inch wide strips. To cut pasta by hand, cut each pasta sheet into 10-inch lengths. Brush lightly with flour, roll up sheet, and, using a sharp knife, cut into 1/4-inch-wide strips; unroll.
• Use fettuccine immediately, or dry on a floured work surface and store in an airtight container for up to 3 days.

Steps:

• heat oil in heavy large pot over medium heat.
• Add onions, celery and garlic an saute until vegetables are tender and beginning to brown, about 10 minutes.
• Increase heat to high; add veal, pork, pancetta or bacon and saute until meat is brown, breaking up meat with the back of a fork, about 10 minutes.
• Add tomatoes with their juices, 1 3/4 cups chicken broth, milk and thyme.
• Reduce heat to medium-low and simmer uncovered for 1 hour 15 minutes, breaking up tomatoes with the back of a spoon, adding more chicken broth if mixture is too thick and stirring occasionally.
• Season to taste with salt and pepper.
• Cook fettuccine in large pot of boiling water just until tender but still firm to the bite, stirring occasionally.
• Drain.
• Add fettuccine to pot with ragu and toss to blend.
• Transfer to large bowl.
• Sprinkle with 1/2 cup Parmesan.
• Serve, passing remaining Parmesan seperately.

Steps:

• Pile the larger amount of flour in the center of a large wooden cutting board or countertop. Make a well in the center and add the eggs, oil, and any flavoring agents you desire (herbs, spices, tomato paste, etc).
• Using a fork, beat the eggs and oil together, slowly incorporating flour from the walls of the well. As you expand the well, keep pushing the outside of the mound up to maintain the well shape.
• Once about half the flour is incorporated, the dough will begin to come together. From this point, start working the mass with your hands, using mostly the palms.
• Once the flour is fully incorporated and the mass is cohesive, remove the dough from the board and scrape the board clean. Dust the board lightly with flour and knead for 6 minutes, dusting when necessary. The dough should be elastic, and a little sticky. Wrap the dough in plastic and allow to rest for 30 min at room temperature.
• Roll out dough using a rolling pin or pasta machine. Cut into desired shapes and cook as required by the shape. Strand pastas like fettuccini, spaghetti and linguini only need to cook 2-4 minutes. For cannelloni, lasagne or ravioli, cook as per the recipe.

Steps:

• Make sauce:
• In large heavy saucepan heat oil and butter over moderately high heat until foam subsides and sauté onion, carrot, and celery, stirring 2 minutes. Add beef and pork and cook, stirring, 2 minutes, or until meat is no longer pink. Season mixture with salt and pepper. Add milk and nutmeg and cook, stirring, until most milk is evaporated, about 10 minutes. Add wine and cook, stirring occasionally, until liquid is evaporated, about 10 minutes.
• In a blender or food processor coarsely purée tomatoes with juice and stir into sauce. Cook sauce at a bare simmer, uncovered, stirring occasionally, 1 hour and 15 minutes (sauce will be thickened) and season with salt and pepper. Sauce may be made ahead and cooled, uncovered, before being chilled, covered, 2 days or frozen 1 month.
• In an 8-quart kettle bring 7 quarts salted water to a boil. Cook pasta until al dente (about 6 minutes for fresh, longer for dried) and drain in a colander. In a heated large bowl immediately toss pasta with sauce.

Steps:

• Mound flour in center of a large work surface, and make a well in the middle. Crack eggs into the well.
• Using a fork, beat eggs; slowly incorporate flour, beginning with inner rim of well. When flour is incorporated, gather dough together to form a rounded mass. Begin kneading dough with the palms of your hands. Once dough comes together, scrape up any dried bits of dough; discard.
• Lightly flour work surface; knead dough until smooth and elastic, about 10 minutes. Wrap dough in plastic wrap; rest for 30 minutes at room temperature before using.
• Divide dough into 4 pieces; keep 3 pieces covered with a slightly damp kitchen towel. Flatten dough to a shape somewhat narrower than pasta machine opening. Lightly dust dough with flour. Feed through machine's widest setting. As pasta emerges, gently support it with your palm and guide it onto the work surface. Fold dough in thirds; roll out again. Repeat process 5 times. Pass pasta through the next finer setting, repeating the folding and rolling process 6 times. At the third setting, repeat process only 3 times. If pasta sheet becomes too long to work with easily, cut it into 2 pieces. Dust pasta lightly with flour to prevent sticking, if necessary. Roll dough through progressively thinner settings, without folding, until you have reached the thinnest or next-to-thinnest setting.
• Using the widest-cut attachment of the pasta machine, cut pasta sheets into 1/2-inch wide strips. To cut pasta by hand, cut each pasta sheet into 10-inch lengths. Brush lightly with flour, roll up sheet, and, using a sharp knife, cut into 1/4-inch-wide strips; unroll.
• Use tagliatelle immediately, or dry on a floured work surface and store in an airtight container for up to three days.