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…
Voila!
Oxtail Ragu
I prepared the ragu 2 days in advance using a recipe from wrightfood.
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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..
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| Braised oxtail ragu |
Tagliatelle
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!
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| 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.
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| The fun bit |
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| 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?
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