in my off-days lately, like today or on Sundays.
After trying some different recipes, today I slightly modified
her recipe and think, I finally find a mix I prefer for my pasta
- not too stiff and not too soft.
300 g wheat flour (type 450)
50 g wholemeal semolina
3 eggs (size L)
ca. 1 Tbsp olive oil
3/4 tsp salt
This is the first time I made tagliatelle. I normally don't like
this kind of pasta. But after making ravioli for the my son
and his friends, I still had sauce left and somehow it was
calling out loud for tagliatelle.
Ingredients I used in the sauce (no sugar needed, if using
a lot more tomato puree, which I ran out of...):
1 garlic clove
1 onion
1 pepperoni
1 red bell pepper
1 leek
2 carrots
300 g ground meat
2 Tbsp tomato puree
690 g passata
olive oil
sugar
salt
pepper
nutmeg
paprika powder
oregano
basil
Can't tell you the amount of the spices though (it's already
a magic, that I still remember what I put in - ha!), since it's
a tasting-and-adding thing. I'd advice you to do the same.
I think, that's one of the fun part of cooking: the taste of the
food reflects the mood of the cook. And my mood today
was a good one :-)
