Buckwheat tagliatelle in Bolognese sauce
Meat sauces such as Bolognese sauce are the perfect accompaniment with Italian tagliatelle pasta. Try making them with buckwheat flour for a nutty flavour to complement the beloved flavours of this dish.
Podravka Buckwheat flour
Podravka Smooth flour
Vegeta Maestro Sea salt
Fant blend for Bolognese sauce
chopped fresh basil
grated hard cheese
toasted pine nuts (or chopped toasted blanched almonds)
Mix together buckwheat and wheat flour, add beaten egg, a little salt and just enough warm water (about 140 ml) to make a firm dough. Roll out dough thinly and slice tagliatelle into the desired width. Cook in salted boiling water (lots of water!) and cook until they rise to the surface, and then a few more minutes. For the sauce, mix the contents of the Fant packet with 300 ml warm water and bring to the boil, whisking constantly. Cook over low heat for 5 minutes, stirring constantly. When finished, mix in basil.
Pour prepared sauce over cooked pasta, sprinkle with toasted pine nuts and cheese and serve.
Instead of freshly prepared buckwheat tagliatelle, you can also use the Zlato Polje Buckwheat pasta.