John Myers
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Handmade Tagliatelle in Ham and Chinese Cabbage Sauce
The perfect handmade tagliatelle in ham and chinese cabbage sauce recipe with a picture and simple step-by-step instructions.
sauce
- 1 Chinese cabbage fresh
- 1 Onion
- 3 Garlic cloves
- Olive oil
- 250 g Cooked ham
- 100 g Herbal cream cheese
- 500 ml Buttermilk
- 1 tbsp Butter
- Freshly grated nutmeg
- Pepper from the grinder
- Sea-Salt
- Sugar
- Garden herbs
- 1 tsp Mustard powder
see ravioli from my KB
- 300 g Pasta dough
- Wheat flour
also
- Parmesan
Tagliatelle
- Dust the pasta dough with flour and roll out 1mm thin using the pasta machine – change the setting and pass through the wide knives of the pasta machine. Spread on a wooden hanger and let dry overnight.
- Bring the water to the boil with a generous pinch of salt and cook the pasta in it for 4-5 minutes until al dente.
sauce
- Dice the boiled ham – peel and finely chop the onion and garlic and fry in olive oil with the ham. In the meantime, cut the Chinese cabbage into thin strips – add and sweat with butter.
- Stir in the cream cheese and deglaze with buttermilk, simmer briefly – season with salt, pepper, nutmeg, mustard powder, sugar and herbs. Season to taste – fold in the pasta with a little pasta water and round off with freshly grated Parmesan.
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