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.