Spicy tagliolini with shallots

Type of recipe: First courses

Click on the photos to enlarge

Preparation method:

For the sauce: in a frying pan, sauté the finely chopped shallots in 2 tablespoons extra-virgin olive oil. When they have sweated down, add the finely chopped pancetta. Cook for 10 minutes then add the tomato purée. Season with a little salt and add a teaspoon of chilli powder. Reduce for a further 20 minutes and the sauce is ready.

For the pasta: put the flour on a work surface and make a well in the centre. Break the eggs in the centre of the well, add a pinch of salt and mix to incorporate the flour from the edges. Knead to obtain a smooth dough. Roll out the pasta until it is about 2mm thick. Roll up on itself and cut into fine strips to make the “tagliolini” ribbons.

Cook the pasta in plenty of boiling salted water, drain when al dente and toss in the shallot sauce.

Preparation method:

For the sauce: in a frying pan, sauté the finely chopped shallots in 2 tablespoons extra-virgin olive oil. When they have sweated down, add the finely chopped pancetta. Cook for 10 minutes then add the tomato purée. Season with a little salt and add a teaspoon of chilli powder. Reduce for a further 20 minutes and the sauce is ready.

For the pasta: put the flour on a work surface and make a well in the centre. Break the eggs in the centre of the well, add a pinch of salt and mix to incorporate the flour from the edges. Knead to obtain a smooth dough. Roll out the pasta until it is about 2mm thick. Roll up on itself and cut into fine strips to make the “tagliolini” ribbons.

Cook the pasta in plenty of boiling salted water, drain when al dente and toss in the shallot sauce.