Adriana’s Tagliatelle

A new recipe, but from a familiar face! 91-year-old Adriana welcomes us with her unmistakable smile and always-delicious plates. She’s been making pasta since she was 10, when her grandmother first taught her how to work dough by feel, not by scale. And today’s shape is tagliatelle, with her sauce of onions, salty guanciale, and fresh, juicy tomatoes.

Ingredients

400 g (3 ¼ cups) Italian 00 flour
4 large eggs (room temperature)
150 g (5 oz) guanciale, cut into strips or small cubes
1 medium onion (about 150 g), thinly sliced
400 g (14 oz) tomatoes total, made of
- 200 g (7 oz) tomato pulp
- 200 g (7 oz) tomato passata
- Salt, to taste
- Black pepper, to taste (optional)

Method

Make the Dough
- Place the flour on a clean work surface and make a well in the centre. Crack the eggs into the well. Using a fork, gently beat the eggs, slowly incorporating the flour from the edges. When the dough comes together, knead by hand for 8–10 minutes until smooth and
  elastic. Shape into a ball.

2. Roll and Cut the Tagliatelle

- Divide the dough into 2–3 pieces. Roll out each piece with a rolling pin (or pasta machine) into thin sheets, about 1 mm
  thick. Lightly dust with flour, fold the sheets, and cut into tagliatelle about 7–8 mm wide. Arrange the pasta on a floured surface or tray.

3. Prepare the Sauce

- Place the guanciale in a cold pan and cook over medium-low heat until the fat renders and the guanciale becomes translucent, about 5–7 minutes. Add the sliced onion and cook gently in the rendered fat until soft and lightly golden, about 8–10 minutes. Add the tomato pulp and passata, stir well, and simmer over low heat for 15–20 minutes, until the sauce thickens and the flavours come together.

4. Cook the Pasta & Finish

- Bring a large pot of salted water to a rolling boil. Cook the fresh tagliatelle for 2–3 minutes, until tender. Drain the pasta, reserving a little cooking water. Add the pasta to the sauce and toss gently, adding a splash of pasta water if needed to bind the sauce.