As we near the anniversary of the COVID-19 pandemic, and with the world stuck at home for the foreseeable future, we’re all looking for ways to escape from home. That’s why Stanley Tucci: Searching for Italy could no premiere at a more perfect moment. The show will take viewers across Italy and explore the sites and flavours of the country’s regional cuisines. As you’re preparing to watch the first episode that debuted tonight on Valentine’s Day, here is a recipe from the region that you can re-create at home from the Emilia Romagna (the location of the second episode on February 28th).
TAGLIATELLE ALL’USO DI ROMAGNA
- 2 eggs, medium (already broken in a bowl)
- 200 gr (8 tablespoons) of all-purpose/plain wheat flour (DO NOT use self-rising or wholegrain)
- 4 fresh ripe tomatoes (or canned Italian tomato sauce)
- Two cloves of Garlic
- Basil leaves
- Italian extra virgin olive oil
- Parmigiano Reggiano PDO cheese
- 2lt water (half-gallon)
- 20gr salt for the boiling water (1 heaping tablespoon)
What you’ll need:
- Cutting board (we suggest wood smooth chopping board)
- Wooden rolling pin (at least 12inches)
- Large pot to boil water
- Immersion blender (Minipimer)
- Large pan (to mix the tagliatelle with the sauce)
- Sauce Pan
- Kitchen knives (at least one with a 10-inch blade)
- Spoons and forks
- At least 3 bowls and 1 dish
TAGLIATELLE ROMAGNA STYLE RECIPE
- Place the flour on a work surface creating a bowl shape and put the eggs in the center. Little by little, mix the flour into the eggs until it becomes a smooth and homogeneous dough. Put the mixture in a bowl, covering it well, and let it rest for about 10 or 15 minutes.
- While the dough rests, begin making the n.104 rustic sauce. Chop-up the garlic, parsley, basil and tomatoes. Heat olive oil in a saucepan on medium heat and add the garlic, parsley, basil Add the tomatoes, put the heat on low and cover so it can slowly cook.
- Take the dough and begin to roll it out with a wooden rolling pin until thin and formed into a circular or oval shape. Trim the edges into a rectangular shape. Flour the dough and gently fold the shorter edges of the rectangle into the middle. Cut the dough into strips (about 7mm wide). Slide your knife under the dough and lift up using the thin/dull side of the knife (the opposite side of the blade) and watch the noodles unravel
- Turn back to the sauce… those who prefer a smooth sauce can use an immersion blender to create a smooth, homogeneous sauce. If not, just give it a stir. Bring a pot of salted water to a boil and add your pasta for a few minutes (fresh pasta cooks faster than dried). In the meantime, heat some of the rustic sauce in a pan while the pasta is cooking.
- Once the pasta is cooked (al dente), drain it and add it to the pan where the sauce is heating. Put your pasta on a plate and top it with a little more sauce and fresh basil.