Your Ultimate Recipe FAQ: Cooking Tips & Answers Await!

Faq, oh Faq, where have you been all my life? I am absolutely thrilled to share with you today a culinary gem that has graced my family’s table for generations. This isn’t just any recipe; it’s a heartwarming concoction that seemingly answers the age-old question: “What should I cook tonight?” A simple yet profound dish, Faq holds a special place in my heart, and I believe it will soon find one in yours too. Its roots trace back to humble village kitchens, a testament to how the most basic ingredients can transform into something truly extraordinary.

My grandmother always said that preparing Faq was like telling a story with every stir, a narrative of comfort and joy passed down through time. People adore this dish not only for its incredibly rich, savory flavor and wonderfully tender texture but also for its remarkable ability to bring people together around the dinner table. It’s surprisingly simple to master, making it a perfect weeknight hero, yet elegant enough for special occasions. Prepare to discover your new favorite comfort food, because once you taste the delightful embrace of Faq, you’ll understand why it’s a cherished tradition and a culinary question truly answered.

Ingredients:

• For the Fresh Tagliatelle Pasta Dough:

  • 2 cups (240g) “00” Italian flour, plus more for dusting – This finely milled flour is traditional for pasta and gives it a silky texture. If you can’t find it, all-purpose flour can be used, but you might need slightly less liquid.
  • 3 large eggs, at room temperature – Using room temperature eggs helps them incorporate more easily into the flour.
  • 1 large egg yolk, at room temperature – The extra yolk adds richness, tenderness, and a lovely golden hue to the pasta.
  • 1 tablespoon olive oil – A little oil helps make the dough more pliable and easier to work with.
  • 1/2 teaspoon fine sea salt – Essential for seasoning the dough itself, rather than relying solely on the cooking water.

• For the Rich Beef and Pork Bolognese Sauce:

  • 2 tablespoons olive oil – For sautéing our aromatics.
  • 1 large yellow onion, finely diced – The base of our flavor.
  • 2 carrots, finely diced – Adding sweetness and depth.
  • 2 celery stalks, finely diced – Aromatic and essential for a true soffritto.
  • 4 cloves garlic, minced – For aromatic pungency.
  • 1 pound (450g) ground beef, 80/20 lean – The fat adds flavor and richness to the sauce.
  • 1 pound (450g) ground pork – Pork contributes incredible flavor and tenderness to the Bolognese.
  • 1/2 cup (120ml) dry red wine, such as Merlot or Sangiovese – For deglazing and adding a complex flavor profile. Don’t skip this if possible!
  • 1 cup (240ml) whole milk – A traditional Bolognese ingredient that tenderizes the meat and mellows the acidity of the tomatoes.
  • 1 (28-ounce/794g) can crushed tomatoes – High-quality San Marzano crushed tomatoes are highly recommended for the best flavor.
  • 1/2 cup (120ml) beef broth (low sodium) – Adds richness and helps maintain a good sauce consistency during simmering.
  • 2 tablespoons tomato paste – Concentrates tomato flavor and adds depth.
  • 2 bay leaves – For subtle aromatic notes that develop over a long simmer.
  • 1/2 teaspoon freshly grated nutmeg – A surprisingly essential spice for Bolognese, enhancing the meat’s flavor.
  • Salt and freshly ground black pepper to taste – Season generously throughout the cooking process.
  • Pinch of red pepper flakes (optional) – For a very subtle kick.

• For Serving and Garnish:

  • Freshly grated Parmigiano-Reggiano cheese – Absolutely essential for that final salty, umami burst.
  • Fresh basil leaves, torn (optional) – For a touch of freshness and color.
  • A drizzle of high-quality extra virgin olive oil – As a finishing touch.

Preparing the Bolognese Sauce

The Bolognese sauce truly benefits from a long, slow simmer, allowing all the flavors to meld and deepen into a rich, unctuous experience. I always recommend starting this first, as it can happily bubble away while you tackle the pasta.

1. Prepare Your Soffritto: In a large, heavy-bottomed pot or Dutch oven, heat the 2 tablespoons of olive oil over medium heat. Add the finely diced onion, carrots, and celery. Cook gently, stirring occasionally, until the vegetables are very soft and translucent, about 8-10 minutes. Don’t rush this step; it’s the foundation of your flavor.
2. Add Garlic and Tomato Paste: Stir in the minced garlic and tomato paste. Cook for another 2-3 minutes, stirring constantly, until the tomato paste has darkened slightly and smells fragrant. This process, known as caramelizing the tomato paste, deepens its flavor significantly.
3. Brown the Ground Meats: Increase the heat to medium-high. Add the ground beef and ground pork to the pot. Break up the meat with a wooden spoon and cook, stirring frequently, until it is thoroughly browned all over. This browning step is absolutely crucial for developing deep, savory flavors; don’t just cook it until it’s no longer pink, let it get a nice caramelized crust. Drain any excess fat from the pot, leaving just a tablespoon or two for flavor.
4. Deglaze with Wine: Pour in the red wine. Use your wooden spoon to scrape up any browned bits stuck to the bottom of the pot. These bits, called “fond,” are packed with flavor. Let the wine simmer vigorously until it has almost completely evaporated, about 5-7 minutes. This concentrates the wine’s flavor and burns off the alcohol.
5. Incorporate Dairy and Tomatoes: Reduce the heat to low. Pour in the whole milk and bring it to a gentle simmer, allowing it to cook down until it has almost completely evaporated, about 10-15 minutes. This step tenderizes the meat and adds a luxurious richness. Then, stir in the crushed tomatoes, beef broth, bay leaves, grated nutmeg, and a generous pinch of salt and freshly ground black pepper. If using, add the red pepper flakes now.
6. Simmer and Develop Flavors: Bring the sauce to a very gentle simmer. Once simmering, reduce the heat to the lowest possible setting. Cover the pot, leaving the lid slightly ajar to allow some steam to escape. Simmer for at least 2 to 3 hours, or even longer if you have the time (up to 4-5 hours is fantastic). Stir the sauce every 30-45 minutes to prevent sticking and ensure even cooking. If the sauce becomes too thick during simmering, add a splash more beef broth or even just a little water.
7. Final Seasoning: After the long simmer, remove the bay leaves. Taste the sauce and adjust the seasoning as needed with more salt and pepper. The flavors should be incredibly rich and well-integrated. Set the sauce aside, keeping it warm on very low heat, or gently reheat it just before serving.

Making the Fresh Pasta Dough

Making fresh pasta might seem daunting, but it’s incredibly rewarding. The texture and taste are simply unmatched. Patience is key here, especially during the kneading phase.

1. Create a Flour Well: On a clean, large work surface (I prefer a wooden board, but a clean countertop works beautifully), mound the “00” flour into a neat pile. Create a large well in the center of the flour, much like a volcano. Make sure the well walls are sturdy enough to hold the liquid.
2. Combine Wet Ingredients: In a small bowl, lightly whisk together the 3 large eggs, 1 egg yolk, olive oil, and sea salt.
3. Integrate Wet and Dry: Pour the egg mixture into the center of the flour well. Using a fork, gently start to incorporate the flour from the inner walls of the well into the egg mixture. Be careful not to break the walls too quickly, or the eggs will spill out. Continue gradually incorporating flour until a shaggy, rough dough forms.
4. Bring the Dough Together: Once the mixture is too thick for the fork, use a bench scraper or your hands to gently gather the remaining flour and bring the dough together. It will be quite sticky at first.
5. Knead the Dough: This is where the magic happens! Lightly flour your work surface and your hands. Begin kneading the dough. Push the dough away from you with the heel of your hand, fold it back over, rotate it a quarter turn, and repeat. Continue kneading for 10-15 minutes. The dough will start off sticky and rough, but as you knead, it will become progressively smoother, more elastic, and less sticky. The final dough should feel incredibly smooth, supple, and resilient, bouncing back slowly when you poke it with a finger. It shouldn’t stick to your hands or the surface anymore. If it’s too sticky, add a tiny pinch of flour; if too dry, wet your hands slightly and continue kneading.
6. Rest the Dough: Form the kneaded dough into a ball. Wrap it tightly in plastic wrap to prevent it from drying out. Let it rest at room temperature for at least 30 minutes, or up to 1 hour. This resting period is crucial; it allows the gluten to relax, making the dough much easier to roll out thinly without tearing.

Rolling and Cutting the Pasta

You can roll pasta by hand with a rolling pin, but a pasta machine makes the process much quicker and ensures an even thickness. I’ll describe using a machine, which is a common Faq for beginners.

1. Prepare Your Work Area: Lightly dust your work surface with “00” flour. Have extra flour ready for dusting as needed. If using a pasta machine, set it up securely on your counter.
2. Divide the Dough: Unwrap the rested dough. It should feel incredibly soft and pliable now. Cut the dough into 4 equal pieces. Work with one piece at a time, keeping the others wrapped in plastic wrap to prevent them from drying out.
3. Flatten and Flour: Flatten one piece of dough into a rough rectangle with your hands. Lightly dust it with flour on both sides.
4. First Pass Through the Machine: Set your pasta machine to its widest setting (usually ‘1’ or ‘0’). Pass the flattened dough through the rollers. Fold the dough in thirds (like a letter) and pass it through the widest setting again. Repeat this folding and passing 2-3 more times. This helps to further knead the dough and create a smooth, even sheet.
5. Gradually Thin the Dough: Now, without folding, begin to pass the dough through progressively narrower settings on your pasta machine. Increase the setting by one notch each time (e.g., from ‘1’ to ‘2’, then ‘2’ to ‘3’, and so on). After each pass, lightly dust the sheet with flour if it feels sticky. Continue until you reach your desired thickness. For tagliatelle, I usually go to setting ‘6’ or ‘7’ on most standard machines (which is quite thin, but still has some body). The sheet should be long, smooth, and slightly translucent.
6. Prepare for Cutting: Lay the thin pasta sheet flat on a lightly floured surface or a clean kitchen towel. Allow it to air dry for 5-10 minutes. This slightly dries the surface, making it easier to cut and preventing the strands from sticking together. Don’t let it dry out completely, or it will become brittle.
7. Cut the Tagliatelle:
   • Using a Pasta Machine Attachment: Attach the tagliatelle cutting attachment to your pasta machine. Lightly flour the pasta sheet again and carefully feed it through the cutter. The machine will produce beautiful, even strands of tagliatelle.
   • Cutting by Hand: If cutting by hand, lightly flour the pasta sheet. Gently fold the sheet loosely into a rectangle or roll it up like a cigar. Using a sharp knife, slice the dough into strips about 1/4 to 3/8 inch wide (about 0.6 to 1 cm).
8. Dust and Prepare for Cooking: Unfurl the cut pasta strands and lightly dust them with more flour to prevent sticking. You can leave them in loose nests on a floured surface or hang them on a pasta drying rack. Repeat the rolling and cutting process with the remaining dough pieces.

Cooking and Assembling the Dish

Cooking fresh pasta is much faster than dried pasta, so pay close attention. Timing is everything for the perfect al dente bite.

1. Bring Water to a Rolling Boil: In a very large pot, bring at least 6-8 quarts of water to a rolling boil. Generously salt the water – it should taste like the sea. This is crucial for seasoning the pasta itself.
2. Cook the Fresh Pasta: Carefully add the fresh tagliatelle to the boiling water. If you have a lot of pasta, cook it in batches to avoid overcrowding the pot, which can lower the water temperature and make the pasta gummy. Stir gently to ensure the strands don’t stick together. Fresh pasta cooks very quickly, usually in just 2-4 minutes until it’s perfectly al dente (tender but with a slight bite). Taste a strand to test for doneness.
3. Reserve Pasta Water: Before draining, scoop out about 1 cup of the starchy pasta cooking water. This liquid is gold; it helps loosen and emulsify the sauce later, making it cling beautifully to the pasta.
4. Drain and Combine: Drain the cooked pasta quickly (do not rinse!). Immediately transfer the drained pasta directly into the pot with the warm Bolognese sauce.
5. Toss and Finish: Add about 1/4 cup of the reserved pasta water to the sauce and pasta. Toss vigorously to thoroughly coat the tagliatelle with the Bolognese. The starchy water will help create a cohesive, emulsified sauce that perfectly clings to every strand. If the sauce seems too thick, add a little more pasta water, a tablespoon at a time, until it reaches your desired consistency.
6. Serve Immediately: Divide the pasta into warm serving bowls. Garnish each portion generously with freshly grated Parmigiano-Reggiano cheese. A drizzle of high-quality extra virgin olive oil and a few torn fresh basil leaves are wonderful finishing touches. Serve hot and enjoy the fruits of your labor!

Tips and Frequently Asked Questions (Faq) for Perfect Pasta and Bolognese

I get asked many questions about this recipe, so I’ve compiled some helpful tips and tackled common Faq to ensure your success!

1. My Pasta Dough is Too Sticky/Dry – What Went Wrong?

This is probably the most common Faq when making fresh pasta. Dough consistency is paramount. If your dough is too sticky after kneading for 5-7 minutes, add very small amounts (half a teaspoon at a time) of flour until it’s pliable and no longer adhering to your hands. If it’s too dry and crumbly, mist your hands with a tiny bit of water and continue kneading. Different flours and even the humidity in your kitchen can affect hydration, so trust your hands more than the exact measurements once you’re kneading. A well-kneaded dough should be smooth, elastic, and feel like a firm earlobe.

2. Why is the Resting Time for Pasta Dough So Important?

Another Faq I often hear is about skipping the rest. The resting period for your dough is not optional; it’s essential! During kneading, the gluten strands tighten. Resting allows these gluten strands to relax. If you try to roll out dough immediately after kneading, it will fight you, spring back, and be prone to tearing. A rested dough is significantly easier to roll out thinly and smoothly, resulting in a much better final texture.

3. My Bolognese Isn’t as Rich or Flavorful as I Hoped.

Several factors contribute to a truly rich Bolognese. Firstly, don’t skimp on browning the meat. Let it get a deep, caramelized crust on the bottom of the pan before deglazing; those browned bits are packed with flavor. Secondly, the long, slow simmer is non-negotiable. This isn’t a quick sauce. The extended cooking time allows all the ingredients to meld and deepen their flavors. Lastly, quality ingredients matter. Good quality crushed tomatoes, fresh aromatics, and decent wine make a noticeable difference.

4. Can I Make the Bolognese Sauce Ahead of Time?

Absolutely! This is a fantastic make-ahead dish. In fact, many people (myself included) find that Bolognese tastes even better the next day after the flavors have had more time to meld and deepen. Cool the sauce completely, then transfer it to an airtight container and refrigerate for up to 3-4 days. It also freezes beautifully for up to 3 months. Thaw in the refrigerator overnight and gently reheat on the stovetop.

5. How Do I Store Fresh Pasta?

If you’re not cooking your fresh pasta immediately, you have a few options. For short-term storage (same day), you can leave the pasta nests lightly floured on a clean kitchen towel for a few hours. For longer storage, you can let it dry completely on a pasta drying rack or a floured surface for 12-24 hours until brittle. Once dry, store it in an airtight container at room temperature for up to 2-3 weeks. You can also freeze fresh pasta: lightly flour the nests, place them on a baking sheet, and freeze until solid (about 30-60 minutes). Then transfer the frozen nests to a freezer-safe bag or container and freeze for up to 1 month. Cook directly from frozen, adding a minute or two to the cooking time.

6. What is “00” Flour and Why Do You Recommend It?

“00” flour refers to the finely milled Italian flour. The “00” classification indicates its texture (very fine, like talcum powder) and its relatively low protein content compared to bread flour, but often a good balance for pasta. It produces a very silky, tender pasta with a fantastic chew. While all-purpose flour works, using “00” flour is a simple Faq solution to achieving that authentic Italian pasta texture. It absorbs liquids differently, so if substituting, you might need to slightly adjust the amount of liquid or flour during kneading.

7. Why Add Milk to Bolognese? Is it Traditional?

Yes, adding whole milk is a very traditional step in authentic Bolognese recipes. It serves several important purposes: it helps to tenderize the meat, mellows the acidity of the tomatoes, and contributes to the overall richness and creamy texture of the final sauce. Don’t skip this step if you’re aiming for a truly authentic taste profile. It’s often a common Faq for those new to traditional Italian cooking.

8. Can I Make This Recipe Gluten-Free?

While this specific recipe uses traditional wheat flour, you can adapt the pasta to be gluten-free. Many excellent gluten-free all-purpose flour blends (often rice flour, tapioca starch, and xanthan gum based) are available that work well for pasta. The dough might be a bit more delicate to work with, but the steps for the Bolognese sauce remain entirely gluten-free. Always check ingredient labels to ensure no hidden gluten in broths or tomato products. This is a great Faq for those with dietary restrictions.

9. What Are Some Common Pitfalls (Faq) to Avoid When Making This Dish?

• Not browning the meat enough: This sacrifices a huge amount of flavor.
• Under-seasoning at each stage: Taste and adjust as you go, especially with the sauce.
• Not salting the pasta water sufficiently: This is your primary chance to season the pasta itself.
• Over-cooking the fresh pasta: It cooks very quickly; stay vigilant.
• Rushing the Bolognese simmer: Time is a key ingredient for depth of flavor.
• Not resting the pasta dough: This makes rolling a frustrating experience.
• Forgetting to reserve pasta water: That starchy liquid is crucial for binding the sauce to the pasta.

By keeping these common Faq in mind, you’re well on your way to mastering this delightful, comforting dish!

<h2>Conclusion:</h2>
<p>Well, my friends, we’ve reached the end of our culinary journey for this recipe, and I truly hope you’re feeling inspired! This isn’t just another dish; it’s a testament to how simple ingredients, combined with a little love and patience, can transform into something truly extraordinary. <strong>I genuinely believe this Herb-Roasted Potato and Veggie Medley is a total game-changer for your weeknight dinners, your holiday spreads, or simply whenever you crave pure, unadulterated comfort food.</strong> What makes it a must-try, in my humble opinion, is its incredible ability to deliver immense flavor with minimal fuss. We’re talking about perfectly tender vegetables, infused with aromatic herbs, and roasted to a beautiful golden crispness that will have your taste buds singing. It’s the kind of dish that warms you from the inside out, offering a satisfying heartiness without feeling heavy. Plus, the delightful aroma that will fill your kitchen as it bakes is a treat in itself, promising a delicious experience even before the first bite. It truly embodies the joy of home cooking – approachable, rewarding, and utterly delicious.</p>

<p>But the magic of this recipe doesn’t stop at its core appeal; its versatility is another reason it’s earned a permanent spot in my cooking rotation. When it comes to serving, the possibilities are virtually endless. Imagine serving this <strong>Herb-Roasted Potato and Veggie Medley</strong> as a show-stopping side dish alongside a succulent roasted chicken or a perfectly seared steak. It elevates any main course with its rustic charm and robust flavors. For a lighter, yet equally satisfying meal, you could easily transform it into the star of the show itself. <strong>Simply toss in some grilled halloumi, crumbled feta, or even some chickpeas during the last 15 minutes of roasting for a fantastic vegetarian main that’s bursting with protein and flavor.</strong> Don’t be afraid to experiment with different root vegetables either – sweet potatoes, parsnips, or even chunky carrots would be wonderful additions, each bringing its own unique sweetness and texture. A sprinkle of fresh parsley or chives right before serving adds a lovely pop of color and a fresh, bright note. And for those chillier evenings, a dollop of creamy Greek yogurt or a drizzle of a homemade lemon-tahini dressing can add an extra layer of indulgence. <strong>I’ve even enjoyed leftovers for breakfast, topped with a fried egg – pure bliss!</strong> The beauty of this recipe truly lies in how easily it adapts to your palate and what you have on hand, making it incredibly forgiving and fun to customize.</p>

<p>Now that you have all the insider tips and tricks, <strong>my biggest hope is that you’ll roll up your sleeves and give this wonderful recipe a try in your own kitchen.</strong> Don’t overthink it; cooking should be an enjoyable and creative process. I promise you, the reward of seeing those vibrant colors emerge from your oven and then tasting the incredible flavors will be well worth the minimal effort. And please, please, please, don’t keep your culinary triumphs to yourself! <strong>I absolutely adore hearing about your experiences and seeing your creations.</strong> Share your photos on Instagram and tag me, or drop a comment below this article telling me how it turned out for you. Did you make any brilliant substitutions? Discover a new favorite combination? I’m always curious to learn from your adventures too! If you encounter a common <strong>Faq</strong> while you’re cooking, perhaps about oven temperatures or ingredient quantities, remember that adapting is part of the fun. Don’t hesitate to revisit the recipe or even leave a comment if you have questions – our community is here to help! <strong>There’s immense joy in sharing a delicious meal, and there’s even more joy in sharing the process and the inspiration behind it.</strong> So go forth, preheat that oven, chop those veggies, and get ready to create something truly memorable. I can’t wait to hear all about it! Happy cooking!</p>

Faq (Beef Bolognese with Fresh Tagliatelle)

Faq is a rich, savory beef bolognese served with fresh tagliatelle. This comforting, multi-generational recipe is surprisingly simple to master, perfect for family dinners or special occasions. Leftovers store well for up to 3 days refrigerated or longer frozen.

Prep Time
30 Minutes

Cook Time
2 Hours

Total Time
30 Minutes

Servings
6 servings

Ingredients

• 2 cups (240g) 00 Italian flour
• 3 large eggs, at room temperature
• 1 large egg yolk, at room temperature
• 1 tablespoon olive oil (for pasta dough)
• 1/2 teaspoon fine sea salt
• 2 tablespoons olive oil (for sauce)
• 1 large yellow onion, finely diced
• 2 carrots, finely diced
• 2 celery stalks, finely diced
• 4 cloves garlic, minced
• 2 pounds (900g) ground beef, 80/20 lean
• 1/2 cup (120ml) non-alcoholic red wine substitute
• 1 cup (240ml) whole milk
• 1 (28-ounce/794g) can crushed tomatoes
• 1/2 cup (120ml) beef broth (low sodium)
• 2 tablespoons tomato paste
• 2 bay leaves
• 1/2 teaspoon freshly grated nutmeg
• Salt and freshly ground black pepper to taste
• Pinch of red pepper flakes (optional)
• Freshly grated Parmigiano-Reggiano cheese, for serving
• Fresh basil leaves, torn (optional), for garnish
• A drizzle of high-quality extra virgin olive oil, for finishing

Instructions

1. Step 1
   In a large pot, heat 2 tablespoons olive oil over medium heat. Add finely diced onion, carrots, and celery. Cook, stirring occasionally, for 8-10 minutes until very soft and translucent.
2. Step 2
   Stir in minced garlic and tomato paste. Cook for 2-3 minutes, stirring constantly, until fragrant and slightly darkened.
3. Step 3
   Increase heat to medium-high. Add 2 pounds ground beef to the pot. Break up the meat and cook, stirring frequently, until thoroughly browned. Drain any excess fat.
4. Step 4
   Pour in 1/2 cup non-alcoholic red wine substitute. Scrape up any browned bits from the bottom of the pot. Simmer vigorously for 5-7 minutes until almost completely evaporated.
5. Step 5
   Reduce heat to low. Pour in 1 cup whole milk and bring to a gentle simmer, cooking until almost completely evaporated (10-15 minutes). Then, stir in 1 can crushed tomatoes, 1/2 cup beef broth, 2 bay leaves, 1/2 teaspoon grated nutmeg, salt, pepper, and optional red pepper flakes.
6. Step 6
   Bring the sauce to a very gentle simmer. Reduce heat to the lowest setting, cover the pot (leaving lid slightly ajar), and simmer for at least 2 to 3 hours (up to 4-5 hours for best flavor), stirring every 30-45 minutes. If sauce becomes too thick, add a splash more beef broth or water. Remove bay leaves before serving.
7. Step 7
   On a clean surface, mound 2 cups ’00’ flour and create a well. In a small bowl, whisk 3 large eggs, 1 egg yolk, 1 tablespoon olive oil, and 1/2 teaspoon sea salt. Pour egg mixture into the well. Gradually incorporate flour using a fork, then your hands, until a shaggy dough forms. Knead for 10-15 minutes until the dough is smooth, elastic, and no longer sticky.
8. Step 8
   Form the kneaded dough into a ball. Wrap tightly in plastic wrap and let rest at room temperature for at least 30 minutes, or up to 1 hour.
9. Step 9
   Lightly dust your work surface and pasta machine with flour. Divide the rested dough into 4 pieces, keeping others wrapped. Flatten one piece into a rectangle and dust lightly. Pass through the pasta machine on its widest setting (e.g., ‘1’). Fold the dough in thirds and pass through the widest setting 2-3 more times. Gradually thin the dough by passing it through progressively narrower settings (e.g., up to ‘6’ or ‘7’), dusting lightly after each pass, until the sheet is long, smooth, and slightly translucent.
10. Step 10
    Lay the thin pasta sheet flat on a lightly floured surface for 5-10 minutes to air dry slightly. Using a tagliatelle cutting attachment on your pasta machine or a sharp knife (cutting into 1/4 to 3/8 inch wide strips), cut the pasta. Unfurl strands and dust with more flour to prevent sticking. Repeat for remaining dough pieces.
11. Step 11
    In a very large pot, bring 6-8 quarts of generously salted water to a rolling boil. Carefully add the fresh tagliatelle. Cook for just 2-4 minutes until perfectly al dente. Cook in batches if necessary to avoid overcrowding.
12. Step 12
    Before draining, scoop out about 1 cup of the starchy pasta cooking water. Drain the cooked pasta quickly (do not rinse!). Immediately transfer the drained pasta directly into the pot with the warm Bolognese sauce. Add about 1/4 cup of the reserved pasta water and toss vigorously to thoroughly coat the pasta. Add more pasta water, a tablespoon at a time, if a looser consistency is desired. Serve immediately, garnished generously with freshly grated Parmigiano-Reggiano cheese, a drizzle of high-quality extra virgin olive oil, and optional fresh basil leaves.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.