Rick Stein shared his "traditional" homemade recipe full of sausage meat, double cream, white wine, cheese and more. "You don’t need a pasta machine to make your own tagliatelle ," Rick Stein penned in his cookbook Rick Stein's Long Weekends. "If you don’t have one, give it a go with a rolling pin.
" Homemade pasta can, of course, be substituted for shop-bought tagliatelle , but it may not taste as fresh. Taking a bit of time to prepare (between 30 minutes to an hour), rest assured that the hearty meal is a labour of love – although, thankfully, most of it is waiting for the homemade pasta to dry. Here's how to make Rick Stein's sausage ragu with tagliatelle from scratch (you can also make the same recipe for shop-bought tagliatelle for ease).
Sausage ragù with tagliatelle Serves: four people Prep: 30 mins to one hour Cooks in: 30 mins to one hour For the pasta dough 400g pasta flour Four eggs, lightly beaten Two tsp salt For the ragù 400g pork sausage meat One tbsp olive oil One small onion, finely chopped Two sticks celery, chopped Three-quarters tsp fennel seeds, roughly ground in a pestle and mortar One sprig of fresh rosemary, leaves finely chopped Quarter tsp chilli flakes One large garlic clove, grated 150ml dry white wine 150ml double cream 150ml chicken stock 50g Parmesan cheese, freshly grated Salt and freshly ground black pepper Method To make the pasta In a food processor, combine the flour, eggs and salt, then tip onto a work surface and bring together i.
