Ingredients

3 medium eggs
255g flour 00 kind (plus 90g of flour after mixing the beetroot purea*)
250g cooked beetroot

*You might need more flour so be aware of it, since it depends on how much humidity the dough will have. Add flour accordingly, recreating a not too sticky dough)

Preparation

Begin by making the pasta dough.
Pour the flour into a work surface and make a vulcano in the centre.
Crack the 3 eggs and beetroot purea (previously cooked and puread) into the well and stir with a fork to combine.
Once the eggs are mixed into the flour and beetroot purea, use your hands to knead the dough until it becomes smooth and elastic (about 10 minutes).
Wrap the dough in cling wrap and let it rest for at least 30 minutes.

Roll out the the dough and once ready cut it into thin sheets. Now trim the sheets of pasta so they are about 3 inches shorter than the length of the instrument.

Place one sheet on the chitarra. Use a small rolling pin to roll back and forth over the dough, pressing, first gently and then more firmly as you go, to cut through the dough.
A wood slat in the bottom of the chitarra will catch the noodles as they fall through the wires. (Some cooks “strum” the chitarra with their fingers to help the noodles drop.)

Tip out the tagliolini, sprinkle them liberally with flour and set it on the prepared baking sheet. They are now ready to cook.

Note: To cook fresh Tagliolini it takes about 1 minute; dried, 2 to 3 minutes.

Today’s sauce to pair: BLADDER CAMPION SAUCE (called “Stridoli”)

Wash the campion leaves in water and baking soda (a pinch).
Rinse them.
Meanwhile put 1-2 cloves of garlic (I have used wild garlic here) and half cup of olive oil in a fry pan and sautè them for 30 to 45 seconds.
Remove the garlic.
Now add the campion leaves and sautè them for 2 minutes till the leaves become cooked.
Now the sauce is ready (salt to taste).

The world “Tagliolini” (meaning “small cut ones”) comes from the Italian verb, “tagliare”, which means “to cut.”

Tagliolini is very similar to tagliatelle, which is also made in long strands, except that the strands of Tagliolini are sometimes cylindrical, rather than flat, as tagliatelle’s are.

The sauces used with Tagliolini are usually smooth, creamy and relatively thin, but in Emilia-Romagna Region we try them in different sauces (Seafood, Vegetables and much more) I would say less creamy but still very tasty.