Homemade Tagliatelle with Chicken Ragu
A luscious homemade tagliatelle paired with a rich chicken ragu made from scratch, this dish beautifully showcases your artisan pasta skills while offering a comforting and hearty meal. Crafting the pasta and ragu from scratch ensures profound flavours and perfect textures that elevate this classic Italian dish.
- Total
- 50 min
- Serves
- 4
- Level
- Adventurous
Created with Pantry Bliss
Ingredients
4 servings
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
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
- Prep
- 25 min
- Cook
- 25 min
About this recipe
This dish is inspired by the classic Italian cuisine, where fresh pasta and slow-cooked sauces unite to create comforting meals. Renowned chefs, such as Massimo Bottura and Lidia Bastianich, have emphasized the importance of authentic techniques in showcasing dishes like tagliatelle and ragu. The hands-on process of making pasta from scratch not only fosters culinary skills but also allows for innovation and personal touches in creating Italian comfort food.
Method
-
Step 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. -
Step 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. -
Step 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. -
Step 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). -
Step 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.
Tips
- If preferred, replace the chicken thighs with chicken breast; however, thighs provide a richer flavour in the ragù.
- You can prepare the ragu in advance and store it in the refrigerator for up to three days or freeze it for future use.
- For added richness, incorporate a splash of red wine when sautéing the vegetables before adding the chicken.
Equipment
- Digital kitchen scale
- Large mixing bowl
- Rolling pin
- Sharp knife
- Cutting board
- Large pot
- Colander
- Large skillet
- Wooden spoon
- Pasta machine (optional)
Serve it with
Sides
-
Garlic Bread
Perfect for soaking up the delicious ragu sauce.
-
Mixed Green Salad with Vinaigrette
A fresh salad helps balance the richness of the pasta.
Goes well with
-
Tiramisu
A classic Italian dessert that complements the meal beautifully.
-
Bruschetta
Provides a simple and delicious appetizer before the main dish.
Drinks
-
Chianti
A full-bodied red wine that pairs excellently with Italian pasta dishes.
-
Sparkling Water
A refreshing non-alcoholic option that cleanses the palate between bites.
Created by a home cook with Pantry Bliss’s AI recipe creator and shared with the community. Always check recipes for allergens and cook food to safe temperatures.
