Milk Street Lasagna Bolognese (Ep 408)

Tagliatelle alla Bolognese

Start to finish: 20 minutes | Servings: 4

Tagliatelle resembles fettuccine, but typically is made with eggs, so the noodles have a yellow hue, a richer flavor and a more delicate texture than eggless pasta. It’s not uncommon to find tagliatelle wound into small nests for packaging; other times, the noodles are in straight strands, like fettuccine.

Don’t boil the pasta until al dente. Drain it when it’s just shy of al dente. It will finish cooking in the ragù. This technique yields better integration of pasta and sauce.

8.8-ounce package dried tagliatelle

Kosher salt and ground black pepper

2 cups ragù Bolognese (recipe below)

Extra-virgin olive oil, to serve (optional)

Finely grated Parmesan cheese, to serve

Directions at wskg.org

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer