Recipe of the Week: Homemade Tagliatelle with Bolognese Sauce

By CHEF LORETTA PAGANINI

My hometown Bologna is known throughout Italy for its homemade pasta One of the town most popular pasta is tagliatelle my favorite It is a wider and thinner version of fettuccine, about 8 mm Both are made by rolling out the dough thin, then roll up and cut into strips. This recipe combines the city's best recipes of homemade tagliatelle pasta with my family's Bolognese sauce truly a marriage of flavors made in heaven Notice that there is no milk added in our Bolognese sauce Serves eight (Chef tip: To make the perfect sauce, always use a stainless-steel heavy-bottom saucepan It will prevent the sauce from scorching and from having the acidity of the tomato sauce react with an aluminum pan )

Homemade tagliatelle:

3 cups “00” Italian or all-purpose flour

1/4 cup dry white wine

3 large eggs

1 teaspoon sea salt

Loretta Paganini

Place flour on wooden board and form into a mound Make a deep well in the center and break eggs into it Add salt and wine Use a fork to break up egg and mix contents of the well

Slowly add flour, beginning at the top of the well so that the walls collapse and blend into the mixture When flour is almost totally absorbed, begin kneading, pressing with the palms of your hands Knead dough for about 20 minutes, until it becomes smooth and elastic (If dough is dry, add a few drops of water If it is sticky, add a sprinkle of flour ) Gather dough into a ball, place in mixing bowl, cover with plastic wrap, and let

BIG ARTS Calendar

BIG ARTS, at 900 Dunlop Road, Sanibel, will present the following:

Workshop

C o i l e d B e a c h B a s k e t w i t h G i s e l a Damandl today, Feb 1, from 10 a m to 1 p m Cost is $39 for donors and $48 for non-donors

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F o r m o r e i n f o r m a t i o n , v i s i t www.bigarts.org or call 239-395-0900.