I have always wanted to make fresh pasta and last weekend I made my first home made tagliatelle.
Coincidently, I have some oxtail sitting in the freezer and so…
I prepared the ragu 2 days in advance using a recipe from wrightfood.
Oxtain contains a lot of fat…and I mean heaps… I cooled the ragu in the fridge and skimmed the layer of fat on the surface before reheating and serving. I think it makes it less heavy and oily on the palate and better for my hips..
|Braised oxtail ragu|
I made my pasta with half flour and half semolina using recipe from allrecipes. Before I invest in a pasta maker I thought I should try making the pasta old school style. With rolling pin!
|Cut pasta dough|
It was hard……not to mention my rolling pin is mini size – it’s only 15cm long and it was struggling. It was really difficult getting the pasta dough as thin as I wanted it to be but with patience, and a lot of wrist strength…we got there. Good thing I didn’t break the rolling pin…and my wrist.
|The fun bit|
|Boiling pasta in salt water|
The pasta turned out great…even if they were slight uneven…. Together with the oxtail ragu, it was so delicious! A perfect dish for dinner on a cold autumn/winter night. The ragu was so flavoursome and rich, and the fresh pasta…It was lovely! I will definitely be making them again for sure….perhaps next time with a new pasta maker?