Updated: Apr 22
Cooking time 30 minuti
Tagliatelle with ham is a first course of homemade pasta that comes from the gastronomic tradition of Bologna and its surroundings: an easy recipe, rich in flavour and substantial: prepare it for a Sunday family lunch.
Ingredients for pasta:
400 g of flour 00 type
1-2 tablespoons of water (if needed)
2 Medicine onions
200 g of ham or ham gambuccio (both the lean and the fat part)
1/2 glass of warm milk
About 1/2 glass of hot tomato sauce
Tasty dressing and fresh homemade pasta: this is the mix that makes tagliatelle with ham a truly unique dish in its simplicity. It is no coincidence, in fact, that this easy and tasty recipe belongs to the tradition - precisely to the gastronomic one of Bologna and its surroundings - where usually a few ingredients are enough to make excellent dishes.
There are many variations of this regional recipe, which are handed down according to how grandmothers or mothers made it. What is certain is that pasta must be prepared home made, and an excellent ally is the machine for making egg tagliatelle by hand, which makes everything really simple.
The ham ragù, like the most famous Bolognese ragù, is rich and substantial, but faster: it is prepared with Medicine onions, tomato sauce and ham cubes and is ready in just under half an hour.
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 crank 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 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 puree. Cook over medium heat, covered, for about 15 minutes or until the sauce has shrunk.
Meanwhile, boil the tagliatelle in boiling salted water. Drain when al dente and season with the prepared sauce. Transfer to serving plates and serve.