Taiadele in brod (tagliatelle in brodo)

Taiadele in brodo are a dish from the Emilian tradition, simple but very comforting, especially during the colder months. It is a variant of egg pasta served in a flavorful meat broth.

Ingredients

For the pasta:

• 400 g of 00 flour
• 4 eggs

For the broth:

• 1 kg of mixed meat (beef, hen, prosciutto bone)
• 1 onion
• 1 carrot
• 1 celery stalk
• Salt
• Water as needed.

Preparation

For the broth:

1. Place the meat in a large pot.
2. Add the onion, carrot, and celery, all cleaned and roughly chopped.
3. Cover with cold water, bring to a boil, and skim the surface to remove impurities.
4. Reduce the heat, cover the pot, and let simmer for about 3-4 hours. During cooking, add salt to taste.
5. When the broth is ready, strain it through a fine sieve and keep it warm.

For the pasta:

1. Place the flour in a mound on a work surface and break the eggs in the center.
2. Begin working the eggs with the flour, gradually incorporating all the flour until you obtain a smooth and elastic dough.
3. Let the dough rest covered with a clean cloth for about 30 minutes.
4. Roll out the dough with a rolling pin or pasta machine until you have a sheet that is not too thin.
5. Cut the sheet into wide strips (taiadele), which can vary in width but are traditionally about 1 cm.

Assembly:

1. Bring the broth to a gentle boil.
2. Drop the tagliatelle into the boiling broth and cook for a few minutes, until they float to the surface and are cooked but still al dente.
3. Serve the taiadele immediately hot in broth.

Trivia

The term “taiadele” or “tagliadelle” is typical of the Emilian dialect and refers to this variety of pasta. In different Italian dialects, similar names can be found for similar egg pasta shapes, each with its own small regional variations. The dish is emblematic of the hospitality and simplicity of Emilian cuisine, where meat broth represents a fundamental base for many preparations.