Tagliatelle are a typical egg pasta from Emilia and widespread in the traditional cuisine of Central and Northern Italy. Their name derives from the verb “to cut”, since they are traditionally obtained by rolling out the pastry into thin sheets and cutting it, after having rolled it up. Aurora sauce is a condiment obtained by mixing tomato sauce with velvety soup. The name of the food is due to Auguste Escoffier’s initiative to serve the Prince of Wales Edward VII frog legs with rosy sauce which he named “nymph legs at the beautiful dawn” (a name he chose because he knew the “weakness ” of reality for attractive women).
Ingredienti
Tagliatelle
Roux
Tomato sauce
Besciamella
Aurora sauce
Strumenti
1. wooden spoons
2. pasta drying rack
3. knives
4. pots
Passaggi
For pasta
take the flour and spread it creating a hole in which we are going to put the eggs, after this we begin to knead creating a compact dough. cut the dough into not very small pieces and then roll them out with the grandmother duck. once the “sfoglie” have been created, we will let them dry on a table on which we will place the flour. We roll up the dried sheets and cut them creating small rolls which we will then melt to create nests of tagliatelle.
For sauce
let’s start by chopping the 2 onions and then put them in the pot with some oil, add the tomato sauce and let it cook.
For besciamella
first of all we start making the roux, we melt the butter in a saucepan, once melted we add the flour and mix. Once the roux is made, still in the saucepan, add the milk and nutmeg and let it cook.
Sauce aurora
after we have cooked the béchamel, we add the tomato sauce, after having cooked the tagliatelle we add them to the mixture created.
Final dish
we plate everything and it’s ready to be eaten!
Dosi variate per porzioni