Giovannella's Recipe
Handmade tagliatelle with Tuscan Ragu

Società agricola La Sovana Snc
Recipes

Exploring a Traditional Recipe Perfect for Every Season
In the realm of culinary treasures, certain recipes stand resilient against the passage of time, becoming keystones in gastronomic tradition. This timeless recipe is a harmonious blend of flavors and traditions that seamlessly transitions with each changing season. Its simple yet carefully selected ingredients allow for the creation of a dish that satisfies palates year-round.
The original recipe of Tagliatelle comes from Bologna. Like many Italian foods, a single detail could change everything. Tagliatelle must be 8mm thick. Not one more.
The exact proportion of 1/12270 of Asinelli's tower in Bologna.
That's what the official recipe, lodged at the Chamber of Commerce in 1972, says.
Follow the recipe from Giovannella made by our Daniela, let's see how to prepare it and learn her secrets!

“Yesterday I prepared tagliatelle with meat sauce for the whole family. A combination of two simple and tasty recipes but above all easy to replicate to savor traditional Italian dishes, which I want to offer you today.


let's start with the handmade tagliatelle
Ingredients per 4 pax :
- 4 large eggs
- 390 gr ‘0’ flour (pasta flour), plus extra for dusting

Method
Put the flour, eggs in a food mixer or food processor and blend until the
ingredients come together and form a dough. Mix for a minutes
Alternatively, bring the ingredients together with your hands, working the eggs into
the flour a little at a time.
Turn the dough out onto a lightly floured surface and knead hard for 10 minutes, really pummelling and stretching the dough until it is silky with a slight sheen. Wrap in cling film and chill in a fresh place for 30 minutes. Line a couple of large trays with baking parchment and sprinkle with a little sifted flour (these will be used to lay out the fresh pasta to dry).
Take the pasta and remove the cling film. Divide into three pieces
and rewrap two of them. Form the remaining pasta into a block and roll out on a very lightly floured surface as thinly as you can – even thinner than a two pence piece. You want to end up with a rectangle roughly 48×30cm/19x12in. Turn the dough regularly and sprinkle with a tiny amount of flour if it begins to stick. Don’t worry if it isn’t perfect, as long as you can make some good, wide strips, no-one will
notice. Cut the pasta into wide strips by hand or with the pasta maker – you’ll need to make them roughly 2.5cm/1in wide and around 30cm/12in long. Arrange the strips on the trays, keeping each strand a
few millimetres from the next. Repeat exactly the same process with the remaining pasta.
The pasta can be left to dry for a few hours at this point or used immediately. If your trays get too full, cover with another layer of baking parchment and a sprinkling of flour then create another layer. (You can also hang the pasta on a broom handle wrapped in cling film and suspended between two chairs.) When you are ready to cook the pasta, half-fill a very large saucepan with cold water, add the fine sea salt and bring to the boil. Drop the pasta gently into the hot water and return to the boil, swishing around with a long wooden spoon to separate the strands.
Cook for 2-3 minutes, or until the pasta is tender but firm, stirring occasionally. You can test the pasta by removing one of the pieces and cutting a little off one end to taste. (If your pan isn’t large enough for all the pasta, cook in two batches, tossing the first batch with a little olive oil once it has been drained.)
Drain the pasta in a colander and return to the saucepan. Toss with a little olive oil and seasoning or the pasta sauce of your choice. Tip into a warmed serving dish and serve immediately.

Here some pics from Daniela's Kitchen:

fontana Forchett impasto lavorare texture taglio impastoliscio riposare dacuocere

keep follow with the Traditional Tuscan Ragù
Serves: 4 people . Cooking time: 4h

Ingredients:
- 500g Minced beef 500 g
- 250g Minced pork meat with fatty or pork sausages Tuscany style (with pepper, garlic and fennel)
- 500g Tomato passata can/bottle
- 50g Celery
- 50g Onions
- 50g Carrots
- 250ml White Wine (good quality)
- 2 Bay leaves
- Extra virgin olive oil
- Salt, Ground black pepper to taste

Method:
To prepare the ragù sauce, start by finely chopping the celery, peeling and trimming the carrots and peeling the onions (soffritto) Then pour a 3 table spoons of Extra Virgin olive oil into a large saucepan and add the chopped mixture. Fry for about ten minutes over a gentle heat while stirring, from time to time, until softened; the onions need to be translucent Once the time has passed, the soffritto should be withered and the bottom of the pan should be dry. Add both minced meats and season to taste. (At this point,the chef usually add 2 bay leaves to give flavour) These should also brown slowly, stirring occasionally. Initially, all the juices will come out. Once the meat is nice and brown, you can add the red wine which will help the meat from cooking further ( I used ORHORA for its aroma, but CORENO is also good for its flavour due to the mineral notes). As soon as the alcohol has evaporated, add the tomato passata. Stir and leave to cook over medium-low (more low than medium!) heat for about 3 hours. At the end of cooking, the result should be a dense sauce packed full of flavours.

sugo Mescolare piatto finale

Buon Appetito!

Buon Appetito

Now you are ready to serve to your guests an amazing dish and what’s the best to pair this awful pasta with Le Buche 2020, Sangiovese blend from Olivi – Le Buche Winery!

Buy It

Print
Prev
Next

Giovannella's Recipe

Handmade tagliatelle with Tuscan Ragu
Recipes
Exploring a Traditional Recipe Perfect for Every Season
In the realm of culinary treasures, certain recipes stand resilient against the passage of time, becoming keystones in gastronomic tradition. This timeless recipe is a harmonious ... ➔

Cocktail Mixology

Sovana Sunset
Recipes
Mixologists, or Mixology, is just another way of referring to the practice of making good cocktails. Mixology might seem like a modern term, but it is pretty old, (the term was coined in the mid-19th century) and was only revived ... ➔

Giovannella's Recipe

La Ribollita
Recipes
Ribollita is one of Tuscany’s most famous bread soups. Typically containing cavolo nero, savoy cabbage, cannellini beans and stale bread, the dish is part of the “cucina povera” tradition of humble, thrifty dishes, and will likely have ... ➔

"Ciaccia di Pasqua"

Traditional Easter cheese bread

Recipes
Easter is one of Italy’s favourite holidays as it coincides with the first days of spring and warmer weather (hopefully).
While Easter is a time for family to come together, there is also an Italian saying that says, ‘Natale con ... ➔

Meatballs “Senesi”

A four hands recipe from Giovannella and Daniela
Recipes
Family time is a great time to cook together. All recipes are easier to make with multiple hands. This recipe is born from a cooperation of a mother in law and her daughter in law.

Giovannella and Daniela present a traditional recipe ... ➔

Govannella Autumn Recipes

Pumpking and chestnuts risotto

Recipes
This recipe is all about autumn: pumking and Chestnut Risotto. Chestnuts are very common in Italy and the Italians eat them a lot in autumn. People usually organise a “castagnata” at least once a year. “Castagnata” ... ➔

A Taste Of Autumn:

Giovannella's Apple Pie
Recipes
This is a favorite dessert worldwide: Homemade Apple pie! A universal sweet having millions and millions of fans all over the globe.
Many of us have so many memories of their moms (and grandmas) baking delicious apple pies and their ... ➔

Giovannella Recipes: Pappa al Pomodoro

Recipes
Pappa al pomodoro is an old and traditional recipe from Tuscany, it comes from the age when to waste any single piece of bread, even if stale, was a kind of blasphemy. Stale bread soups are typical of the traditional ... ➔

Giovannella’s Summer Bruschetta

Prosciutto, Burrata and grilled vegetables

Recipes
Warm summer day? Are you tired to prepare the dinner or is it too hot to cook a meal? Giovanella has the perfect recipe for you! An easy bruschetta...Everything's better with crunchy bread

Crostini and bruschetta ... ➔

Giovannella recipes

La Carbonara
Recipes

Our Chef Giovannella presents “La Carbonara”. The most popular Italian recipe around the world. Not a simple carbonara recipe but Rome’s most famous carbonara recipe. It comes from Head Chef at Pipero ... ➔

Giovannella recipes:

Aunt Ada’s Meatballs
Recipes
Meatballs in sauce with intense and particular aromas given by the clove, which bring our chef Giovannella back to her childhood in Assisi in Umbria, when with her aunt Ada prepared meatballs for the whole family.
A recipe of tradition ... ➔

Recipes from our Chef Giovannella

Acquacotta Toscana
Recipes
ACQUACOTTA TOSCANA
for 3/4 portions

1 pot vegetable broth
2 medium onions
3/4 fresh san marzano tomatoes
Pecorino cheese
Hot pepper, salt
Extravirgin Olive Oil
Toasted bread

To finish the dish:

1 egg per person
Pecorino ... ➔
Information request
Want information on stays, click to call
+390578274086 WhatsApp
or send us your request by filling out the form.






Interested party's consent formula
Privacy Disclaimer ex art. 13 Reg. (UE) 2016/679
The person concerned acquired the information from the holder, agrees for the purposes listed below.
The fields marked with the asterisk are mandatory.