Wild Garlic Tagliatelle with Cheese Sauce and Salsiccia

5 from 3 votes
Prep Time 35 minutes
Cook Time 15 minutes
Rest Time 30 minutes
Total Time 1 hour 20 minutes
Course Dinner
Cuisine European
Servings 4 people



  • 200 g Semola di Grano Duro Rimacinata
  • 70 g Wild garlic pesto
  • 1 Egg size L.
  • 1 tsp struck Salt


  • 250 g Salsiccia sausage with fennel (fresh)
  • 1,5 tbsp Sunflower oil

Cheese sauce:

  • 150 ml Milk
  • 150 ml Vegetable cream e.g. Cooking 15%
  • 100 g Grated Parmesan
  • 100 g Scamorza
  • Salt


  • Chilli flakes, basil "Propella"


Pasta dough:

  • Put the flour on the work surface, make a well in the middle, add the pesto, egg and salt and mix with a fork. Always take some flour from the edge and knead with it. This until nothing can leak anymore. Then continue kneading with your hands. At first it is still quite dry and crumbly, but successful with a little patience. When kneading, wet your hand with water from time to time and continue kneading with it. That approx. 7 - 8 x. This way you can regulate the moisture of the dough better and it doesn't get too soft. The pesto makes it slightly oily and looks slightly "glassy" - in contrast to a pasta dough with only egg and oil. But that's okay. Shape the dough into a ball, wrap it in cling film and let it rest for 30 minutes at room temperature (not in the refrigerator).


  • While the dough is resting, squeeze out small portions of the salsiccia and roll them into balls. The size is up to you. I had decided on smaller ones. First store the finished products on a plate and keep them ready.

Completion of the tagliatelle:

  • Divide the dough into 4 portions and wrap the ones you don't need in foil again. Then slide portion by portion through the pasta machine. Each starting at level "0". To do this, sprinkle the roller and dough with pasta flour, pull the rather firm and initially brittle dough through, then fold it - even if it should be slightly torn - flour again, pull through, fold, flour, pull through. At level "0" at least 5 times. Then it begins to become supple and you can switch to level "1". Here, too, pull through at least 3 times, fold, flour, pull through, etc. It becomes more and more malleable and can only be pulled through once from level "2" - "6". So that the track doesn't get too long, cut it in half after level "5" and then pull through each half at "6". Then attach the attachment for tagliatelle to the machine, also dust it well and pull through each lane 1 x. Then immediately place the pasta on a tray, sprinkle it well with pasta flour and loosen it up (please do this with each new portion). Proceed in this way with each portion until all of the dough is used up. If you don't have a machine, you have to roll it out by hand - even in portions - with a rolling stick, a small feat). But also fold, collapse, fold, etc., as in the description with machine. The last of the individual portions, rolled out by hand, should then be approx. 12 - 13 cm wide and 1 - 1.5 mm thin. This must then - if too long - also be halved once. Then the surface of each half of the dough sheet is sprinkled with a little flour and rolled up from one narrow side. Then cut the roll into approx. 0.8 - 1.0 cm wide slices, unroll them immediately and loosen them up on a baking sheet - dusted with pasta flour - and keep them ready. This procedure takes about 20 minutes with the machine. Without it, it could possibly take 10 minutes longer.

Total completion:

  • Bring plenty of well-salted water to the boil in a very large saucepan. At the same time, fry the salsiccia balls in the oil in a larger pan and let them get some color all around, take out, store temporarily, add milk and cream to your frying fat, bring it to a boil, turn the heat to the lowest level (it should no longer boil ) and stir in the Parmesan. When this has dissolved, roughly cut the Scamorza and add it as well. This takes a little longer to dissolve, and it has to be stirred again and again during this time. He easily pulls strings, but that's okay. When all of the cheese has dissolved, add the salsiccia balls and just keep everything hot.
  • While the sauce is being stirred over low heat, at the same time slide the pasta into the boiling water. As it cools down a bit, then let it rise briefly once more, then switch off the plate immediately and let the pasta steep for only 1 - 2 minutes. Since they are fresh, they hardly need any cooking time. When they swim to the surface after 1 minute, try one and - if still with a slight bite - drain immediately, drain a little, add to the sauce and mix well with it and the salsiccia balls.
  • When serving for potik and "some pep" sprinkle with a few chilli flakes and then ................. just let it taste ... Buon Appetito.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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