Buckwheat tagliatelle in Bolognese sauce
30 min
4
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.
Ingredients
150 g
Podravka Buckwheat flour
150 g
Podravka Smooth flour
1
egg
Vegeta Maestro Sea salt
1 packet
Fant blend for Bolognese sauce
2 tablespoons
chopped fresh basil
40 g
grated hard cheese
2 tablespoons
toasted pine nuts (or chopped toasted blanched almonds)
PREPARATION
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.
SERVING
Pour prepared sauce over cooked pasta, sprinkle with toasted pine nuts and cheese and serve.
ADVICE
Instead of freshly prepared buckwheat tagliatelle, you can also use the Zlato Polje Buckwheat pasta.
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