Homemade Tagliatelle with Chicken Ragu

Ingredients

For the tagliatelle
• 300 grams 00 flour (plus extra for dusting)
• 3 large Eggs (at room temperature)
• 1 teaspoon Salt (for seasoning the dough)
For the chicken ragu
• 500 grams Chicken thighs (boneless, skinless, cut into small cubes)
• 1 large Onion (diced)
• 3 cloves Garlic (minced)
• 1 large Carrot (diced)
• 1 large Celery stick (diced)
• 400 grams Canned tomatoes (crushed)
• 50 millilitres Olive oil (for sautéing)
• 1 teaspoon Dried oregano (for flavouring)
• 1 bunch Fresh basil (for garnish, chopped)
• to taste pinch Salt (for seasoning)
• to taste pinch Black pepper (for seasoning)

Instructions

1. 1. Prepare the Tagliatelle Dough: In a large mixing bowl, combine 300 grams of 00 flour and 1 teaspoon of salt. Make a well in the centre, crack in 3 large eggs, and gradually mix the flour into the eggs with a fork until it comes together into a rough dough. Knead the dough by hand on a floured surface for about 10 minutes until smooth and elastic. Wrap the dough in cling film and let it rest for 20 minutes.

   Ensure not to over-knead the dough; it should be smooth but not dry.

2. 2. Roll Out the Tagliatelle: After resting, divide the dough into four portions. Keep the other portions covered. Lightly flour your work surface with extra 00 flour. Roll out one portion into a sheet approximately 2 mm thick using a rolling pin or a pasta machine. Dust with flour as needed to prevent sticking. Cut into strips (about 6 mm wide) to form the tagliatelle shapes. Repeat with the remaining portions. Dust with flour and set aside.

   Ensure the dough doesn’t stick to the surface or itself. Use minimal flour for dusting.

3. 3. Make the Chicken Ragu: In a large skillet, heat 50 millilitres of olive oil over medium heat. Add the diced onion, carrot, celery, and minced garlic; sauté until softened, about 5 minutes. Increase the heat and add 500 grams of chicken thighs, stirring to brown evenly. Add 400 grams of crushed canned tomatoes, dried oregano, salt, and black pepper. Simmer for about 20 minutes until the chicken is cooked through and the sauce thickens. Stir occasionally and adjust seasoning to taste.

   Ensure the chicken reaches an internal temperature of 75°C (165°F) for safety.

4. 4. Cook the Tagliatelle: In a large pot, bring salted water to a rolling boil. Gently drop the tagliatelle into the boiling water, cooking for about 2-3 minutes or until al dente. Fresh pasta cooks quickly, so monitor closely. Reserve 100 millilitres of pasta cooking water, then drain the pasta using a colander.

   Do not overcook the pasta; it should be firm to the bite (al dente).

5. 5. Combine and Serve: In the skillet with the chicken ragu, add the drained tagliatelle and toss gently to coat the pasta in the sauce, adding reserved pasta water as needed to reach desired sauce consistency. Serve immediately, garnished with chopped fresh basil.

   Toss gently to avoid tearing the pasta. Adjust sauce consistency according to preference.