Tagliatelle rosso with speck and Tropea onion
Coloured pasta gives me an almost childish pleasure. Tagliatelle rosso with speck and tropea onion is no exception.
A spoonful of strong tomato paste mixed with the flour doesn’t add much to the taste, but the red toned pasta pleases the eye and makes it a joy to eat tagliatelle rosse with speck and tropea onion. Like beetroot tortelllini, green tagliatelle or parsley patterned ravioli.
The red tagliatelle is mixed with sweet Tropea onions and mild speck uniting traditional produce from north and south Italy. The ingredients can be hard to find outside Italy, but pancetta or ventrèche and ordinary red onion can be used instead.
For the pasta
250 g of Italian flour
1 egg 1 egg yolk
1 tbsp tomato paste
For the sauce
1 Tropea onion
50 g speck
100 g fresh ricotta
Olive oil, salt and pepper
Make a volcano of flour on a clean table.
Pour egg, egg yolk and tomato pasta in the middle of the mount and use a fork to mix it with flour.
Use the heel of your hand for kneading, when the fork is no longer useful. Keep kneading for at least 10 minutes or use a pasta machine.
Run the dough through the pasta machine once. If the edges are frayed, add a drop of water. If the dough seems sticky, add more flour.
Roll the pasta through the machine at least ten times at max width (to make up for ten minutes kneading).
Peel, chop and fry the red onion over medium heat
Cut the speck in tiny cubes and fry it along with the onion.
Tropea onion have a special propensity to melt and become creamy. If you are using ordinary red onions you may have to add a little water and let it simmer longer to gain the same effect.
Bring a pot of salted water to the boil.
Boil the tagliatelle rosse for 3 minutes
Drain the pasta and toss it with fried speck and onions.
Serve Tagliatelle rosso with speck and Tropea onion with scoops on fresh ricotta and a sprinkling of parsley or chervil.