Intriguing first course

Coffee tagliatelle with white ragù. A unique recipe perfect for coffee lovers. Intriguing and delicious, this dish will introduce you to the intense flavor of coffee in a new way. Try it, you won't regret it.

Ingredients

For the tagliatelle

- 100 g 00 flour

- 100 g re-milled semolina flour

- 35 ml Of coffee (about 1 cup of coffee)

- 5 g coffee in powder   

- 1 egg

- 35 ml Water

For the ragù

- 250 g minced meat

- 1/2 glass white wine

- qbsalt and pepper

- 2 tablespoons Extra virgin olive oil

- 25 g Raisins

- Half a carrot

- Half an Onion

- Half celery stalk

- 1 pinch of nutmeg

- Pine nuts to taste

Procedure

First, brew some coffee and set it aside to cool. Clean your work surface and sift the two flours onto it. Then, take the ground coffee and combine it, stirring well.

Make a well in the middle of the powders, called a fountain, and add the egg. Stir with a fork, then slowly add the previously brewed coffee and the 35 ml of water.

In the next step to prepare the coffee tagliatelle with white ragù Work the dough with your hands until it forms a smooth, homogeneous, and compact ball. You may need a little more water if the dough is too dry. Once it's smooth, cover it with plastic wrap and let it rest for half an hour.

Meanwhile, flour your work surface and, after 30 minutes, roll out the dough with a rolling pin until it's about 3 mm thick. Flour the dough well, roll it up, and cut into strips. Once cut, unroll them and place them on a floured work surface. Let them dry for a while. We recommend not rolling them too thinly, otherwise they might not hold up to baking.

If you have a pasta machine, you can make the strips by positioning the roller on notch number 6. Flour the sheet well and then cut out the tagliatelle using the appropriate tool.

Now, prepare the ragù and soak the raisins in warm water. Wash and clean the vegetables thoroughly and chop them finely using a blender. Pour the extra virgin olive oil into a saucepan and sauté the chopped vegetables. Then add the ground beef and brown. Stir frequently with a fork to break up the meat, then deglaze with the white wine.

Continue cooking until the alcohol evaporates. Then add salt and pepper to taste, a pinch of nutmeg, and the well-drained raisins. Continue stirring, but this time cook over low heat. If necessary, add a little broth or hot water. After about 30 minutes, your ragù will be cooked to perfection.

At this point you are almost ready to enjoy the Coffee tagliatelle with white ragù . Bring a generous amount of salted water to a boil, then cook the tagliatelle. Meanwhile, toast the pine nuts in a nonstick pan.

Drain the pasta and return it to the pot. Add half of the prepared sauce and stir well off the heat, otherwise you risk ruining it and overcooking it.

You're ready to plate! Use the remaining dressing to further season each dish. Finally, add the toasted pine nuts and serve.

And voilà! The dish is ready to be enjoyed. Try it with friends and family and leave everyone speechless.

For a Tuscan touch

To give an alternative touch to the your coffee tagliatelle with white ragù , use the vinsanto instead of white wine, a variation to recall the Tuscan tradition.