Tajarin 30 yolks with sausage ragout

To make the tajarin 30 yolks with sausage ragout, first prepare the fresh pasta: place the flour in a well on a work surface 1 and pour the yolks in the center 2, then add a drizzle of oil 3.

Start breaking the yolks with a fork to incorporate them into the flour 4. As soon as the mixture starts to come together, use a dough scraper to gather all the ingredients 5, then continue to knead with your hands for about 10 minutes 6.

You should obtain a dough with a very firm and elastic consistency; if necessary, you can wet your hands 7 and continue kneading to hydrate it slightly 8. Once ready, form a ball and wrap it in plastic wrap 9. Let it rest at room temperature for at least 30 minutes, or for the time needed to prepare the ragout.

Peel and finely chop the onion, carrot, and celery. Heat a drizzle of oil in a pot, then break the sausage into small pieces inside, having previously removed the casing 10. Brown the meat over high heat, breaking it up with a wooden spoon, but be careful not to let it dry out too much or burn the cooking base 11. When the sausage is golden, add the chopped onion 12.

Add the carrot 13, celery 14, and a whole clove of garlic 15, then let them soften over a gentle heat.

After a few minutes, add the tomato paste 16 and mix well to toast it, always scraping the bottom of the pot 17. At this point, remove the garlic and deglaze with the red wine 18, continuing to scrape the bottom with the spoon to deglaze it.

Add the bunch of aromatic herbs that you have tied together with string 19, then pour in the tomato puree 20 and a splash of water, just enough to rinse the bottle. Cover with a lid and cook for at least 30 minutes 21.

After the resting time, take the dough and work one portion at a time, being careful to wrap the rest in plastic wrap to prevent it from drying out. Lightly dust the portion of dough with semolina 22, flatten it with the palm of your hand, and start passing it through the pasta machine, starting from the widest setting 23. Occasionally make some folds 34.

Continue rolling out the dough by gradually reducing the thickness 25. When you have obtained a thin and silky sheet, divide it in half and lightly dust with semolina 26, then trim the edges and roll it up on itself 27.

Cut the rolled-up sheet to obtain tajarin with a maximum width of 1/8 inch 28, then unroll them 29 and dust them again with a pinch of semolina. Form nests and place them on a tray 30, continuing in this way until the dough is used up.

After you have made all the tajarin, transfer the sausage ragout to a pan, pepper it 31 and heat it over low heat. Meanwhile, bring a pot of salted water to a boil and cook the tajarin, being careful not to add too many at once 32. As soon as they rise to the surface, drain them and add them to the sauce in the pan 33.

Increase the heat and briefly mix to combine them, adding a ladle of the cooking water to prevent them from drying out 34. Turn off the heat and mix in the cold butter 35, then sprinkle off the heat with the grated Parmigiano Reggiano PDO 36. Mix well and serve.

Complete the dishes with more ragout 37, pepper, and Parmesan 38. Your tajarin 30 yolks with sausage ragout are ready to be enjoyed 39!