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Egg spelt tagliatelle with artichoke ragout

17/11/2023

Egg spelt tagliatelle with artichoke ragout is a dish that combines rustic flavors with more delicate elements. Here is the recipe.

Ingredients

  • 250 g of spelt flour
  • 2 large eggs
  • 500 g of artichokes (cleaned and cut into wedges)
  • 1 small onion, chopped
  • 2 cloves of garlic, chopped
  • 150 ml of white wine
  • 500 ml of vegetable broth
  • 2 tablespoons of extra virgin olive oil
  • Salt and pepper to taste
  • Grated Parmesan cheese for serving
  • Chopped parsley for garnish (optional)

Preparation

  1. Start by preparing the tagliatelle: place the spelt flour in a mound on a clean work surface, break the eggs in the centre, and start combining them with your hands until you have a smooth dough. Knead for about 10 minutes, then wrap the dough in cling film and let it rest for 30 minutes.
  2. In the meantime, prepare the artichoke ragout: in a large pan, sauté the onion and garlic in the oil until they become translucent.
  3. Add the artichokes and brown them for a few minutes, then deglaze with white wine. Allow the alcohol to evaporate and then add the vegetable broth. Season with salt and pepper to taste.
  4. Cook over medium-low heat until the sauce thickens and the artichokes are tender, about 20-30 minutes.
  5. Roll out the tagliatelle dough with a rolling pin or pasta machine to the desired thickness, then cut into strips about 6-7 mm wide.
  6. Bring a pot of salted water to a boil and cook the tagliatelle for approximately 2-3 minutes or until they float to the surface.
  7. Drain the tagliatelle, keeping some of the cooking water, and toss them in the pan with the artichoke ragout. Stir to combine everything and, if necessary, add some of the cooking water to make the sauce creamier.
  8. Serve immediately with a sprinkle of Parmesan and, if desired, some chopped parsley.

Curiosity

Spelt is an ancient and nutritious grain, rich in proteins and fibers, and with a low glycemic index. Spelt tagliatelle is a more rustic and flavorful variation compared to those made of soft wheat and pairs perfectly with robust sauces like the artichoke ragout.

Egg spelt tagliatelle with artichoke ragout