Published on Jan, 2025
We made the pasta base for tagliatelle and tortelloni - Grazia had pre-prepared a ricotta & sage filling for the tortelloni and a delicious ragu for the tagliatelle.
Making pasta was a great way to engage our teenage son with an activity and spend time chatting while we worked around Graziaās table.
Grazia was a lovely hostess, bubbling with cultural tips, culinary history and gossip about Bologna.
Best of all we had a great lunch at the end - primo of tagliatelle with ragu, secondo of tortelloni with a browned butter and sage sauce with a touch of tumeric for colour, a semifreddo dessert with crisp sparkling pignoletto white and limoncello to finish.
Making pasta always reminds me how delicious fresh pasta tastes and makes me wish I had the time to make it more often.