Albergo Trattoria Al Gallo
Ingredients and quantities

Quantities for 6 people:

For the pasta

  • ½kg superfine flour
  • 6 fresh eggs For the sauce
  • 500g sausage
  • 400g minced beef
  • 300g tomato concentrate, approx.
  • ⅓l extra-virgin olive oil, approx.
  • hot water

Tagliatelle with meat sauce

Handmade and hand-rolled fresh pasta

Type of recipe: First courses


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Preparation method:

For the pasta: Make a fountain with the flour on a pastry board and break the eggs into the centre. Knead to obtain a smooth, uniform dough. Shape into a “roll” and allow to rest in a food bag for about ½ hour. Roll out using a rolling pin until not too thin (about 3-4 mm), using some flour to stop it sticking. Leave to dry on a chopping board for as long as necessary. Roll the pasta onto itself and then cut into strips about 1 cm wide using a very sharp knife.

For the sauce: Lightly brown the meat in some oil, then add ½ litre hot water. After 10 minutes, add the tomato concentrate and allow to boil over a low heat for at least 1 hour, stirring from time to time.

Cook the tagliatelle in plenty of boiling salted water and serve with the meat sauce.



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