Homemade tagliatelle with salami

An explosion of pleasure for those who love dishes with a strong flavor, in which two fine ingredients are harmoniously combined: Salame di Salami and Parmigiano Reggiano, a hard cheese famous all over the world, originally from the city and province of Reggio Emilia. This proposal is a reinterpretation of a great classic of Italian cuisine: pasta with salami. A popular dish that offers many variations, from the chosen pasta shape, usually long (such as spaghetti) or short for those who prefer this type, to the type of salami and sauce used. Easy to prepare and always appreciated, it is a dish that will give a smile at the table. Tagliatelle are therefore mentioned in the first historical sources in 1549, in the treatise "Banquets compositions of food, and general apparatus" by Christopher of Messisburg. In this text reference is made to a pasta shape similar to tagliatelle, called "lasagnuolle", which was nothing more than a thinner version of lasagna, rolled and cut into strips. The preparation of this pasta, which we know well today as tagliatella, is the same: flour, eggs and salt, and a process that requires skill and patience. Ingredients for the tagliatelle 400 grams of re-milled durum wheat semolina 200 ml of warm water salt 2 tablespoons of extra virgin olive oil For the Sauce with salami 250 grams of salami 200 grams of tomato sauce 1 spring onion parsley extra virgin olive oil salt Pepper Method To prepare the tagliatelle, combine all the ingredients in the planetary mixer and start the mixer. It is important to knead the dough for a long time until it has a smooth and homogeneous consistency. Once ready, cover the dough with a bowl and let it rest for about 10 minutes. After the resting time, roll out the dough with a rolling pin until you get a thin sheet. At this point, roll the dough on itself and cut it with a knife, adjusting the thickness of the tagliatelle according to our taste. Let's move on to the preparation of the sauce: in a large pan, pour a drizzle of extra virgin olive oil and add the thinly sliced spring onion. Cut the salami into thin slices and brown it together with the spring onion. Add the tomato sauce, season with salt and freshly ground black pepper and cover with a lid. Let it cook over low heat. In the meantime, bring a pot of salted water to a boil. When the water reaches a boil, dip the tagliatelle and cook for a few minutes. Drain the pasta and pour it into the pan with the sauce, stirring well. If necessary, add a few tablespoons of cooking water to mix everything. Now let's prepare the Parmigiano Reggiano cream: heating the milk in a saucepan, melt the butter in another over low heat. Add the flour and let it toast for a few minutes. Pour the milk slowly and continue cooking until you get a smooth and silky cream. Remove from the heat and add the Parmigiano Reggiano, stirring with a whisk until you get a homogeneous cream. Pour a little Parmigiano Reggiano cream into serving dishes and place the tagliatelle on top. Our Homemade Tagliatelle with Salami are ready to be served.