Yellow Tagliatelle with Fresh Sausage is a tasty first course typical of Emilia-Romagna. The homemade tagliatelle perfectly pairs with fresh sausage to create a dish rich in flavor and texture. The butter and traditional balsamic vinegar of Modena add a touch of sweetness and acidity, while the Parmigiano Reggiano cheese completes the dish with its unique taste.
Arrange the flour in a mound, place the eggs in the center, and work the ingredients until you obtain a smooth and elastic dough; wrap it in a sheet of plastic wrap and let it rest for at least 30 minutes
Roll out the dough with a rolling pin into a thin sheet and cut the tagliatelle to the desired width
Crumble the sausage and brown it in a non-stick pan with the butter
Meanwhile, cook the tagliatelle in boiling salted water, drain them al dente, and add them to the sausage with half a glass of pasta cooking water
Season with Parmigiano Reggiano and a few drops of balsamic vinegar
Rolling Pin
Kettle
Pan
Store in the refrigerator in an airtight container
You can add chili pepper if you prefer a spicy touch
Italia
| Energy (kcal) | 291.94 |
| Carbohydrates (g) | 20.94 |
| of which Sugars (g) | 0.85 |
| Fat (g) | 17.47 |
| of which Saturates (g) | 6.53 |
| Protein (g) | 13.55 |
| Fiber (g) | 0.96 |
| Sale (g) | 0.62 |
