Tagliatelle al Ragu’!

Hi friends!

Again (for like the 4th post in a row..), I apologize greatly for making you all wait eagerly for my next post…here it is!

So, quick update: I have been super busy the last two weeks! My spring break was two weeks ago and my mom visited for it! It was SO great to have her here (and I’m not just saying that because I know she will see this…hi mom!). We travelled Italy, stopping over briefly in Bologna and Piacenza and spent two nights in Venice. Then, we drove over to Nice, France for two nights and then concluding the trip in Florence. It was all so beautiful! Venice is one of my favorite cities – so different from anywhere else in the world! They use boats for EVERYTHING – ambulances, delivery, taxis, everything.

And then there’s Nice, with it’s luxury hotels, beautiful beaches, and great shopping. We climbed up through this really cool park with a waterfall that led us to awesome panoramic views of the French Riviera. Breathtaking!

One of my favorite things, though, was being able to show my mom around Florence. Take her to my favorite spots, but experience some new places at the same time! We ate waaay too much food, but I wouldn’t take back a single bite. We were laughing the whole weekend and having a great time.

Then, last weekend, I spent Easter in the Amalfi Coast. We visitied Mount Vesuvius, Capri, Positano, and Pompei. Capri and Positano were so beautiful, and Pompei and Mount Vesuvius were just unreal. The fact that Pompei has been in ruins since 79 AD but still stands as much as it does just leaves you in awe. An awesome trip and one I will always remember!!

So, onto the recipe… this was my first go at making fresh pasta, so I basically took that over so I could learn. I was so surprised at how easy it is! I’m definitely purchasing a pasta maker when I get home. We used a manual one in class, but it was super quick and easy!

For the PASTA:


  • 400g flour (you can use all semolina, we used 1/2 semolina, 1/2 regular flour)
  • 4 eggs
  • pinch of salt


  • pour the flour and salt into a bowl, make a well in the center, and break in the eggs.
  • mix the flour and the eggs with a fork and continue with your hands until the ingredients are well mixed
  • add more flour if necessary
  • knead the dough until it is smooth and elastic, wrap it in transparent paper, and leave to rest 20-30 minutes
  • in the pasta machine, break into smaller pieces and pass through the pasta machine
  • cut the dough using the pasta machine or by hand

Directions for the SAUCE:


  • 300 g of minced ground beef
  • 5 chopped ripe tomatoes, without skins or pips (or half a litre of tomato sauce)
  • one onion finely chopped
  • one carrot finely chopped
  • one stick of celery finely chopped
  • one cup of vegetable broth (made from boiling water with an onion, a carrot, and a celery stick)
  • 5 spoonfuls of EVOO
  • salt & pepper


  • Saute the chopped vegetables in the oil.
  • When they start to soften, add the minced meat and cook for 30 minutes, stirring often and adding broth little by little
  • Add the tomatoes and simmer for at least an hour, stirring occasionally
  • In the meantime, boil the pasta and when half cooked drain and pour together with the sauce
  • Cook on a low flame for about 10 minutes

Enjoy!! Look forward to checking back in soon!


4 thoughts on “Tagliatelle al Ragu’!

    • Hey, gregorysmart3! The ratio for basic egg dough pasta is 100g flour (semolina or regular..semolina makes for a grainier dough, but adds a different taste element) to 1 egg and a pinch of salt. Mix it until it’s combined enough that you can knead it. Make sure you don’t over knead it! If it’s too dry, it won’t go through the pasta maker very well, but if it’s too wet that’s not good either. Make sure it’s not stick, but that the outside of the ball of dough is smooth and not cracking.

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