Tuesdays with Luca - "Cut Pasta" and Ragu


We are back with the third installment of our brand new blog series! Every week, we post a brand new recipe and wine pairing from our very own Chef Luca. If you have ever had lunch at Avignonesi, you know how tasty these recipes can be!


This week, we continue with a world famous pasta, Tagliatelle, topped with Chef Luca’s very own ragù toscano.


Tagliatelle which simply means, “cut pasta”, comes from Emilia-Romagna, and is a form of dried pasta that is wider than fettuccine but narrower than pappardelle. Italians take their pasta very seriously.


Legend has it that the tagliatelle shape was invented in 1487 by Maestro Zafirano, a cook from the village of Bentivoglio, on the occasion of the marriage of Lucrezia Borgia to the Duke of Ferrara. The cook was said to be inspired by the beautiful blond hair of the bride. Despite the appeal of this romantic notion, it seems likely that the invention of tagliatelle in Italy was a bit earlier.


Fun fact: There is a glass case in the Bologna Chamber of Commerce that holds a solid gold replica of a piece of tagliatelle, demonstrating the correct dimensions of 1 millimetre thick by 6 millimetres wide.





For the Pasta Dough:

  • 500 gr (2 cups) pasta flour (00 or all-purpose flour)

  • 5 eggs, raw and scrambled

  • a pinch of salt

  • 10-15 mL (1-2 Tablespoons) of Avignonesi Extra Virgin Olive Oil


For the Ragù:

  • 1 large carrot - finely chopped

  • 1 white onion - finely chopped

  • ½ stalk of celery - finely chopped

  • 300 gr (1/2 lb) of ground veal

  • 150 gr (1/4 lb) of ground pork

  • 700 gr (25 oz) of canned tomato sauce/puree

  • 100-125 ml (½ cup) Avignonesi Rosso di Montepulciano Red Wine

  • salt and pepper to taste




For the pasta:

  1. Prepare the tagliatelle pasta by making a well in the mound of flour and adding the eggs, salt and olive oil. Slowly start to mix together, adding the flour little by little.

  2. Work together all the ingredients until the dough is well mixed and elastic.

  3. Place in a bowl and let it rest for half an hour with a tea towel on top of it.

  4. Roll out the dough until it is 2 mm thick. Let it dry and then cut it into 1 cm (½ in.) wide strips.

If you need help making the pasta, we strongly recommended checking out this blog. They have great photos and step-by-step instructions to guide you through the entire process.


For the ragu:

  1. Sauté the vegetables in olive oil until soft. Add the ground meat and let it cook until it starts to stick to the bottom of the pan. Keep stirring and break up the pieces of meat

  2. Pour the wine over it and let it absorb

  3. Add the tomato sauce and flavor with salt and pepper.

  4. Let simmer for one hour.

  1. Cook the tagliatelle in a large pot of salted water until al dente (3-5 min), drain and pour the sauce over it.

  2. This dish can be sprinkled with freshly grated Parmesan cheese before serving.


Vino Nobile di Montepulciano Bottle.png


Avignonesi Vino Nobile di Montepulciano

The acidity in the pasta sauce is balanced by full structure of this wine, while the cedar woodsy notes of the wine are enhanced with the pasta sauce!