Alba Alba uses 100g of ‘zero zero’ flour for every egg.
She scrambles the eggs before mixing in the flour. She kneads the dough for 10 minutes
until it becomes smooth. While it rests for 30 minutes Alba makes the ragu, or meat sauce.
She uses a mixture of mince beef, pork, and pancetta. She fries the pancetta and then
adds a mixture of onion, celery and carrot to the pan. Once this mixture has softened she adds the
rest of the meat. Alba decides her pan is too small. Instead of wine, Alba prefers to add full
fat milk. She uses 2 tins of whole cherry tomatoes,
which she blitzes to make a passata. Alba says this gives a better flavour. And lastly she adds some tomato concentrate. The ragu should be left to simmer gently for a couple of hours. Alba rolls out her dough until it is thin
enough to see the tablecloth through it. She decides the pasta is a little bit soft Her solution when this happens is to sprinkle grated parmigiano over it. Then she rolls it up for cutting She doesn’t like too much surface flour on her pasta. The tagliatelle is cooked in a couple of minutes Alba mixes in the ragu. And it’s ready.