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Easter Recipes

Tagliatelle al Ragù Bianco (White Ragù)
   Tagliatelle al Ragù Bianco White Ragù Photo
  Rating: Casatiello Neopolitan Easter Bread Rating       
Category: Holidays - Easter, Pasta & Rice
Servings: 4 - 6
Total time: 30 min
Level: Easy
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An authentic Italian recipe from our kitchen to yours. Buon Appetito!


- 1 recipe of our Homemade Pasta for Cannelloni and Lasagna completed to step 6 of the recipe or your favorite brand of tagliatelle pasta.

- 1 recipe of our Ragù Bianco (White Ragù)

- All purpose flour

- Grated Parmigiano Reggiano cheese

- Salt


1.  Bring a large pot of water with a generous pinch of salt to a rolling boil over high heat.

2.  Remove the pasta dough from the refrigerator. On a well floured work surface, divide the dough evenly and roll each section into a ball. This will make it easier to roll out flat sheets of dough. If you have the workspace to roll the entire ball of dough into a single sheet of pasta that will work as well. Using a rolling pin, proceed to roll out the each of the balls of pasta dough to 1/16 inch thickness.

3.  Take each sheet of rolled dough, flour it well on both sides and carefully roll it up into a log. Using a sharp knife, cut the log into thin strips of pasta about 1/8 inch wide. Unfurl the strips of pasta onto a tray. Flour the strips generously so they do not get stuck together. Continue this process until all of the dough is cut into strips.




4.  Once the pot of water has begun to boil vigorously, carefully drop the pasta into the water and boil for 1 to 2 minutes for our Homemade Pasta for Cannelloni and Lasagna or according to the instructions on the package. Quickly strain the pasta into a colander and then place it directly into your serving dish.

5.  Ladle the meat sauce over the tagliatelle and mix carefully so the sauce is distributed evenly throughout the pasta. Serve immediately with grated Parmigiano Reggiano cheese.