Tagliatelle with Modena ham PDO

Type of recipe: First courses

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Preparation method:

For the pasta: place the flour on a pastry board and form a well in the centre. Break the eggs into the well, add the oil and knead, using just enough water to form a smooth dough. Rest the pasta for 20 minutes. Roll out the pasta until fairly thin and allow to dry enough to make it easy to roll up on itself. Sprinkle with some flour to stop the tagliatelle sticking together. Allow the pasta to dry a little and then wind up to form nests.

For the sauce: brown the finely chopped onion with a knob of butter and a tablespoon of oil. Separate the fatty part of the ham from the lean part. Finely chop the fatty part and sauté with the onion, tomato preserve and a tablespoon of stock. Cook for 20 minutes so that the fat melts fully. Towards the end, over a low heat, add the lean ham cut into small squares. Season with salt and pepper to taste.

Preparation method:

For the pasta: place the flour on a pastry board and form a well in the centre. Break the eggs into the well, add the oil and knead, using just enough water to form a smooth dough. Rest the pasta for 20 minutes. Roll out the pasta until fairly thin and allow to dry enough to make it easy to roll up on itself. Sprinkle with some flour to stop the tagliatelle sticking together. Allow the pasta to dry a little and then wind up to form nests.

For the sauce: brown the finely chopped onion with a knob of butter and a tablespoon of oil. Separate the fatty part of the ham from the lean part. Finely chop the fatty part and sauté with the onion, tomato preserve and a tablespoon of stock. Cook for 20 minutes so that the fat melts fully. Towards the end, over a low heat, add the lean ham cut into small squares. Season with salt and pepper to taste.