Mario Batalis Fresh Tagliatelle Recipes

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FRESH EGG PASTA - MARIO BATALI



Fresh Egg Pasta - Mario Batali image

Make and share this Fresh Egg Pasta - Mario Batali recipe from Food.com.

Provided by DrGaellon

Categories     Healthy

Time 1h

Yield 1 pound

Number Of Ingredients 4

3 1/2 cups unbleached all-purpose flour
1/2 cup unbleached all-purpose flour, for dusting
4 extra large eggs
1/2 teaspoon olive oil

Steps:

  • Pile the larger amount of flour in the center of a large wooden cutting board or countertop. Make a well in the center and add the eggs, oil, and any flavoring agents you desire (herbs, spices, tomato paste, etc).
  • Using a fork, beat the eggs and oil together, slowly incorporating flour from the walls of the well. As you expand the well, keep pushing the outside of the mound up to maintain the well shape.
  • Once about half the flour is incorporated, the dough will begin to come together. From this point, start working the mass with your hands, using mostly the palms.
  • Once the flour is fully incorporated and the mass is cohesive, remove the dough from the board and scrape the board clean. Dust the board lightly with flour and knead for 6 minutes, dusting when necessary. The dough should be elastic, and a little sticky. Wrap the dough in plastic and allow to rest for 30 min at room temperature.
  • Roll out dough using a rolling pin or pasta machine. Cut into desired shapes and cook as required by the shape. Strand pastas like fettuccini, spaghetti and linguini only need to cook 2-4 minutes. For cannelloni, lasagne or ravioli, cook as per the recipe.

Nutrition Facts : Calories 2125.9, Fat 26.2, SaturatedFat 7.3, Cholesterol 744, Sodium 294.1, Carbohydrate 383, Fiber 13.5, Sugar 2.1, Protein 76.8

MARIO BATALI'S FETTUCCINE BOLOGNESE



Mario Batali's Fettuccine Bolognese image

A hearty, stick to the ribs entree from TV chef Mario Batali. I substitute ground beef for the harder to find veal. Taken from Bon Appetit.

Provided by yooper

Categories     Sauces

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 13

1/4 cup extra virgin olive oil
2 medium onions, chopped
2 cups chopped celery
6 garlic cloves, chopped
1 lb ground veal
1 lb ground pork
4 ounces pancetta or 4 ounces bacon, finely chopped
2 (14 1/2 ounce) cans whole tomatoes, in juice
1 (14 1/2 ounce) can reduced-sodium chicken broth
1/2 cup whole milk
5 teaspoons chopped fresh thyme or 2 1/2 teaspoons dried thyme
12 ounces fettuccine
1 cup freshly grated parmesan cheese

Steps:

  • heat oil in heavy large pot over medium heat.
  • Add onions, celery and garlic an saute until vegetables are tender and beginning to brown, about 10 minutes.
  • Increase heat to high; add veal, pork, pancetta or bacon and saute until meat is brown, breaking up meat with the back of a fork, about 10 minutes.
  • Add tomatoes with their juices, 1 3/4 cups chicken broth, milk and thyme.
  • Reduce heat to medium-low and simmer uncovered for 1 hour 15 minutes, breaking up tomatoes with the back of a spoon, adding more chicken broth if mixture is too thick and stirring occasionally.
  • Season to taste with salt and pepper.
  • Cook fettuccine in large pot of boiling water just until tender but still firm to the bite, stirring occasionally.
  • Drain.
  • Add fettuccine to pot with ragu and toss to blend.
  • Transfer to large bowl.
  • Sprinkle with 1/2 cup Parmesan.
  • Serve, passing remaining Parmesan seperately.

FETTUCCINE BOLOGNESE



Fettuccine Bolognese image

Categories     Cheese     Dairy     Pasta     Pork     Tomato     Kid-Friendly     Dinner     Parmesan     Meat     Veal     Fall     Winter     Noodle     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Small Plates

Yield Makes 4 servings

Number Of Ingredients 13

1/4 cup extra-virgin olive oil
2 medium onions, chopped
2 cups chopped celery
6 garlic cloves, chopped
1 pound ground veal
1 pound ground pork
4 ounces pancetta or bacon, finely chopped
2 14 1/2-ounce cans whole tomatoes in juice
1 3/4 cups chicken stock or one 14 1/2-ounce can (or more) low-salt chicken broth
1/2 cup whole milk
5 teaspoons chopped fresh thyme or 2 1/2 teaspoons dried
12 ounces fettuccine
1 cup freshly grated Parmesan cheese

Steps:

  • Heat oil in heavy large pot over medium heat. Add onions, celery and garlic and sauté until vegetables are tender and beginning to brown, about 10 minutes. Increase heat to high; add veal, pork and pancetta and sauté until meat is brown, breaking up meat with back of fork, about 10 minutes. Add tomatoes with their juices, 1 3/4 cups stock, milk and thyme. Reduce heat to medium-low and simmer uncovered 1 hour 15 minutes, breaking up tomatoes with back of spoon, adding more stock if mixture is too thick and stirring occasionally. Season ragù to taste with salt and pepper.
  • Cook fettuccine in large pot of boiling salted water just until tender but still firm to bite, stirring occasionally. Drain. Add fettuccine to pot with ragù and toss to blend. Transfer to large bowl. Sprinkle with 1/2 cup Parmesan. Serve, passing remaining Parmesan separately.

MARIO BATALI'S BASIC TOMATO SAUCE



Mario Batali's Basic Tomato Sauce image

Make and share this Mario Batali's Basic Tomato Sauce recipe from Food.com.

Provided by aHardDaysNight

Categories     European

Time 50m

Yield 6 cups, 4 serving(s)

Number Of Ingredients 7

1 Spanish onion, diced
4 garlic cloves, minced
6 tablespoons virgin olive oil
4 tablespoons fresh thyme
1/2 medium carrot, grated
2 (28 ounce) cans tomatoes, crushed and mixed well with their juices
salt, to taste

Steps:

  • saute the onion and garlic in the olive oil over medium heat until translucent, but not brown.
  • add the thyme and carrot and cook 5 minutes more.
  • add the tomatoes.
  • bring to a boil, lower the heat and simmer for 30 minutes.
  • season with salt to taste.
  • serve immediately.
  • the sauce may br refrigerated for up to one week or frozen for up to 6 months.

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