Handmade Fettuccine with Venison

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Process

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Prepare the pasta: pour the flour in a bowl, or on the working surface, in this case, make a 'fountain'. Add the eggs, breaking them in a small bowl first to avoid shell crumbles to be added to pasta. Stir with a fork letting the eggs taking up the flour, a bit at a time. When it is too thick for the fork clean it int the dough and knead by hand, for 4/5 minutes, until the dough is firm, even and elastic.

 

Wrap it in cling film and let it rest for 30 minutes. 

 

Clean very well the work surface to get rid of any dry pieces, dust with extra flour and roll the dough: using the apposite machine it is very easy, in this case, you don't need to arrive at the last number, usually 9, but you can stop at 7 so your fettuccine will be thick.

 

Using the rolling pin you need quite a big surface: when you are happy with the thickness you can cut fettuccine with a knife, or with a pastry jagger. After cutting them let them dry a bit, well separated: you can hang them on a clean wire, or let them lay on a well-floured towel.

 

Cooking 

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To cook them, boil 5 litres of water in a pot, add 50 grams salt, a tbsp of oil and pour fettuccine when it is boiling. Stir occasionally and cook 3 to 5 minutes, it depends on how thick your fettuccine is: the thicker, the longer.

 

While fettuccine is boiling, open your ragu` jar, pour it in a small saucepan and reheat at low heat for the pasta cooking time. Drain pasta when cooked, pour it into the pan again (or in a serving bowl, as you like), mix with ragu` and sprinkle with grated Parmigiano Reggiano.

 

Serve.

 

Buon appetito!!!!

 

P.S. For a very generously seasoned pasta, use a 500 grams ragu` jar! It is enough for 400 grams flour and 4 eggs pasta + 2 Tbsp oil evo, which gives you more than 500 grams pasta. The proceeding is the same