Stuffed tagliatelle with cotechino

To prepare the stuffed tagliatelle with cotechino, you can start with the egg pasta dough: place the sifted flour on a pastry board, create the classic fountain, and pour the eggs in the center. Then start working the ingredients by mixing with a fork 1, widening more and more to incorporate the flour. Then begin to knead with your hands for at least 10 minutes, handling and beating the dough on the board until you obtain a smooth and homogeneous mixture 2. Form a dough ball and cover it with plastic wrap 3, then let it rest at room temperature for about 30 minutes.

Meanwhile, continue with the preparation of the filling: take a precooked cotechino and boil it in a pot with boiling water 4 according to the instructions on the package (it will take about 15 minutes). Once the necessary time has passed, drain it and place it in a small bowl to remove the outer packaging 5, being careful not to burn yourself with the liquid in the package. Remove the skin of the cotechino 6,

then chop it finely with a knife 7. Next, prepare the vegetables for the soffrito: finely chop the onion, celery, and carrot previously washed and trimmed. If you prefer, you can add a mix of aromatic herbs. Place the soffrito vegetables in a large pan with a drizzle of oil 8 and let them wilt for about 5-10 minutes. Then add the cotechino pulp 9, mix and cook the cotechino over high heat for 5 minutes, then deglaze with white wine. Salt and pepper to taste. Then turn off the heat.

Place the cotechino ragù thus obtained in a mixer and add the ricotta 10 and the Parmigiano Reggiano 11. Reduce the mixture to a homogeneous cream and set it aside 12.

At this point, take the egg pasta dough again and place it on the lightly floured board. Roll it out with a rolling pin, divide it, and cut it into an even number of sheets, as thin as possible. Then use a pasta machine to make them even thinner and about 12 inches long 14. Brush the sheets with 1 beaten egg using a kitchen brush 15.

Then take the cotechino filling, fill a piping bag with a spatula 16, and lay the filling on half of the pasta sheets, creating stripes spaced about 0.4 inches apart 17. Then close the sheets with the filling by placing another pasta sheet on top 18.

It is important that the tagliatelle are closed without leaving air inside, so it is important to press with your hands on the sides of the filling 19 to seal and release all the air. Take the fluted pastry cutter and trim the edges to make the tagliatelle 20 which you can place on a tray lined with a floured kitchen towel 21.

Place a large and spacious pot on the stove; fill it with water, salt to taste, and bring it to a boil. When the water boils, pour the tagliatelle into the pot 22 and boil them for about 5 minutes. Then drain them with a slotted spoon 23 and toss them in a pan where you have melted the butter 24.

Toss them with the addition of chopped aromatic herbs 25 and grated Parmigiano Reggiano to taste 26. Then serve your stuffed tagliatelle with cotechino hot 27!