Never miss a recipe again

Sign up to our Newsletter to receive FREE Healthy World Cuisine Recipes and Fun and Easy Tips for Healthy Living.

  • We hate SPAM and promise to keep your email address safe.

Tagliatelle Alla Bolognese

Tagliatelle alla bolognese

I was on a mission to eat my way through Italy. The best place to start this eating extravaganza is in the eating capital of the world- Bologna, Italy.

Tagliatelle alla bolognese

When you think of the city of Bologna, other than all the beautiful old architecture, churches and crooked towers, you think about their signature dish Tagliatelle Alla Bolognese. I could have eaten Tagliatelle Alla Bolognese on every street corner or at any restaurant in Bologna, but I was after something special. I was on a mission to have a great home cooked meal made with Italian love.  Today I am going to share with you, Bologna's famous dish Tagliatelle Alla Bolognese taught by Carlos and Gabriella from the "Bologna Cooking School".

Tagliatelle alla bolognese

A ragu Bolognese sauce is an Italian meat-based sauce for pasta which originated in Bologna, a city in Northern Italy. In Italian, Bolognese sauce is called ragu alla Bolognese, which essentially translates into “meat sauce as it is made in Bologna.”

Tagliatelle alla bolognese

A true slow Bolognese sauce includes a small amount of tomatoes in a rich sauce with meat and other ingredients that are allowed to simmer slowly to develop beautiful flavors, richness and thickness. Ragu alla Bolognese tends to be served on a thick pasta.  In Bologna their favorite is Tagliatelle, as larger pasta shapes hold meat much better than finer pastas.

Tagliatelle alla bolognese

The base of Bolognese sauce is a soffrito, an assortment of aromatic and flavorful vegetables such as celery, onions, and carrots sautéed in olive oil. Next, chunks of meat such as beef and pancetta are added to the soffrito to brown. Next comes the wine to cook slowly, then the chopped canned tomatoes, salt and lastly milk. Yes, milk as Carlos explains that this really adds a nice smooth and creamy texture and flavor to the Ragu Alla Bolognese sauce.  After tasting Carlos' Ragu all Bolognese sauce, I could not agree more.

Tagliatelle alla bolognese

It is the long labor of love, slow cooking and stirring that really brings this dish to life. The meat is so tender and the sauce is almost silky in your mouth. The rich flavor of the sauce makes you want to come back for seconds.

Tagliatelle alla bolognese

However, it is the fresh handmade fresh egg Tagliatelle pasta that is really the star of this show. You may ask, how can 2 little ingredients "00" flour and eggs make such a beautiful is the labor of love. Carlos and Gabriella showed me and let me taste the difference between pasta that was created by a machine and the pasta that was worked by hand on a wooden board with a wooden rolling-pin. The pasta really has a unique flavor and texture when worked by hand and it is worth the labor.

Tagliatelle alla bolognese

According to Carlos, Emilia-Romagna is the birthplace of pasta shapes such as lasagna, tagliatelle, garganelli, tortelloni and tortellini. These fresh egg pastas are rolled paper-thin  by hand and now I have the new arm muscles to prove it...

Tagliatelle alla bolognese

Gabriella, from the Bologna Cooking School, is the reason why my fresh pasta tasted so delicious. You can really taste the difference in pasta that has been prepared by hand compared to one that was done in a pasta machine. The pasta created by hand is so delicious and tender.

Tagliatelle alla bolognese

Gabriella is an energetic 80 something little Italian lady who speaks only Italian and has made pasta every day of her life for as long as Carlos can remember.  No English was spoken or was required.

Tagliatelle alla bolognese

Gabriella taught me very patiently the step by step process on how to create the perfect the dough from scratch. She taught me how to roll out the pasta out to the perfect thickness and then how to shape and cut the pasta.  Everything was done by hand and the old fashion way.

Tagliatelle alla bolognese

I must admit, even though I had attempted to make Tagliatelle many times before I came to Bologna, I had never learned so much in one day from such a skilled person. I can share with you the recipe. However, unless you receive a hands on lesson from Carlos and Gabriella you will not be able to understand the complexity in making pasta the traditional way.

Tagliatelle alla bolognese

If your travels ever take you to Bologna, Italy, I highly suggest the Bologna Cooking School with Carlos and Gabriella as one on the top 3 things to do.  Carlos and Gabriella start with a lovely warm welcome tour of the fresh markets and then welcome you to their lovely home to start the pasta making, cooking and the eating. I must warn you that you better come to class very hungry as you will have lots to sample and you do not want to miss out on a thing. Please visit Carlos and Gabriella at and let them know I sent you....Please read on to learn how to make the recipe.

Tagliatelle Alla Bolognese

Serves 6 adult or 1 hungry teenager

Ragu alla Bolognese

  • 300 grams Ground flank, sirloin, or chuck beef
  • 150 grams pancetta
  • 300 grams canned crush tomatoes
  • 50 grams onion
  • 50 grams celery
  • 50 grams of carrot
  • 1/2 glass of red wine and the rest for the chef...
  • 1 glass of whole milk
  • olive oil
  • salt to taste

Step 1: Measurements by weights were very important for this dish. Finely chop onion, carrot, celery and place in a sauce pan to cook with about 3 tablespoons of olive oil for about 10 minutes or until the vegetables are tender and translucent.

Step 2: Add the pancetta and cook on low heat for about 10 minutes

Step 3: Add the ground beef and brown.

Step 4: Stir in the wine and let simmer on low until the wine completely evaporates.

Step 5: Add the canned diced tomatoes and cover and simmer of low heat for about 40 minutes. Remember to gently stir the ragu about every 10 minutes and give it a little love.

Step 6: Now add the milk and stir until incorporated for a minute or two and then turn off the burner. Set aside while you finish making your pasta by hand.

Sfoglia (egg pasta)

  • 60 grams egg (Italian eggs are huge and are bright beautiful yellow because of the corn that the chickens eat. Normal eggs are smaller than Italian eggs so you might have to use 1.5 eggs- weigh your eggs)
  • 100 grams of 00 flour
  • wooden board
  • wooden rolling-pin

Step 1: Place your flour on your wooden board and make a well for the eggs. Leave a little of the flour on the side to work into the dough later a little at a time.

Tagliatelle alla bolognese

Step 2: Use a fork to scramble the eggs and stir them in slowly to absorb the flour.

Step 3: When the dough becomes thick enough, you can start to work the dough gently pressing it with your palms. After each movement, turn it upside and repeat with working the dough gently with your palms of your hands.

Tagliatelle alla bolognese

Step 4: Depending on the humidity, you can start to add just little bits of flour at a time until the dough gets to the perfect consistency. After kneading the dough for about 15-20 minutes your dough will thick and will spring back when you poke it. Set aside your dough under a bowl, protected from air, for at least 20 minutes to rest.

Step 5: Check consistency of dough, if too wet or too dry work again accordingly.

Step 6: Place a little flour on your wooden work surface and place the round dough on top in the middle of your wooden board and flatten gently with your hand. Dust your dough with flour. Use the floured wooden spatula starting at the center of the dough and roll dough gently outwards.

Tagliatelle alla bolognese

Step 7: Repeat the movements of rolling the dough outwards twice and then turn your dough and repeat the process. This is a very difficult process as you do not want to tear the dough and you must get the dough very thin. At some point in time, you must start to use your rolling-pin to move the dough in a counterclock wise direction to finish out the rolling process. (Gently place the dough over the edge of the rolling-pin and roll it up part way and then move the dough sheet 90 degrees counterclockwise and restart the rolling process) The goal is to be able to see through the dough. My benchmark was to be able to read Gabriella's name on her apron through the dough and then I would know that my dough was at the correct thickness.

Tagliatelle alla bolognese

Tagliatelle alla bolognese

Step 8: Cutting the Tagliatelle egg pasta: Fold the dough over on itself about 4 times in a multi layer cylinder, in about flat 3 inch segment. With a very sharp knife, cut 7-8mm wide pasta noodles. Keep your knife straight up and down. Scraps or shorter noodles can be kept for soups or other dishes.

Step 9: Grab about 5-6 stings of Tagliatelle pasta and wrap gently around your palms and set aside and repeat with the remaining pasta. (At this point the pasta can be used fresh in the dish or if you want you can dry the pasta and use for later)

Step 10: In a pan of salted boiling water, add your Tagliatelle pasta and cook for about 2 minutes or until aldente. Remove pasta from boiling water.

Step 11: Put pasta is a large pan with some of your Ragu all Bolognese sauce and a bit of your pasta water and stir just until incorporated.

Step 12: Serve Tagliatelle Alla Bolognese with a grating of fresh Parmigiano-Reggiano and enjoy the homemade goodness.

Grazie to Carlos and Gabriella at the Bologna Cooking School for a lovely hands on pasta making experience.


Cozy Fall Recipes


  • We hate SPAM and promise to keep your email address safe.


Healthy World Cuisine (HWC) Magazine is committed to provide a lifestyle traveling culinary experience featuring fresh ingredients, easy recipe preparation and culinary enjoyment. READ MORE...

Tagliatelle Alla Bolognese

By HWC Magazine  , ,   

October 16, 2012

  • Cook: 2 hrs
  • Yields: 4 Adults or 1 Hungry Teenager


00 flour -

egg -

ground beef -

pancetta -

Carrot -

onion -

celery -

red wine -

milk -

  • That pasta dough is breathtakingly beautiful! So richly yellow, and even from the photos I can tell how tender yet toothsome the texture is. Dried pasta can’t even compare.

    • Bam’s Kitchen

      Thank you Hannah! Italy’s eggs are so amazing. They are so big and the yolks are so yellow because of all the natural corn they eat and free range of motion. Take care, BAM

  • Sounds heavenly – I cannot wait to take my sabbatical and do exactly this!!!

    • Bam’s Kitchen

      Eating and cooking your way through Bologna,Italy should be on every foodie’s bucket list of must do’s! Take care, BAM

  • That sounds like a truly magical experience. I would love to go to this school and meet this talented woman! Just think of the expertise you’ve now acquired from watching her special touch with the pasta! Fantastic!! xx

    • Bam’s Kitchen

      Gabriella is just beautiful! She has a very special touch. If you do happen to wander to Italy, please do stop by and give her a visit. Take care, BAM

  • Incredible, Bam! What a cool experience – thanks for sharing!

    • Bam’s Kitchen

      Thanks Korena. A very touching and once in a life time experience that I am so glad that I took the time to pursue. Take Care, BAM

  • Wow, such an incredible experience – and because of your super post, I felt as if I was there! I think you’re right, though, that in order to really learn how to handle the pasta, I’d need an instructor. You can read about some things and even watch videos, but nothing beats the personal touch. Really fun post – thanks.

    • Bam’s Kitchen

      Dear John, I really wish there was a way that I could make you feel more like you are in the kitchen with me. However you really need to experience for yourself how the dough feels, how it springs back and its consistency. You really need to be able to try on your own the trials and tribulations of rolling out the dough this thin. Gabriella from the Bologna Cooking School was this expert to make the difference. If you ever visit Bologna, please stop into the Bologna Cooking School and I promise that you will be very happy that you did. Have a great day. BAM

  • Oh Bam, this looks insanely good! I am so envious of your travels, and to learn from the natives? OMG!!!! I can not even imagine how delicious the fresh pasta must have tasted…

    Can you tell I am just about done with eating out every single day for the last 2 weeks? Our kitchen reno is almost complete, just need some touch up here and there. I think I might be able to start cooking tomorrow, if I am able to locate the cooking tools.

    • Bam’s Kitchen

      Jeno, I know how painful it is to have your kitchen torn up as it is the roots to the home. Everything always happens in the kitchens it is where everyone always congregates. Especially in your kitchen where you create so many lovely dishes I bet your family is excited to have you back soon. No more take out and some great home cooked meals. Take care, BAM

  • oh how I miss Bologna, thank you so much for the nice article

    • Bam’s Kitchen

      Did you live in Bologna or visiting? Take care, BAM

      • Mama Miyuki Easy Pantsy

        Just visit, I lived in Rome

    • Awesome! What a wonderful opportunity. I miss Italy already. I miss the warm gentle people and the blue skies.

      • Mama Miyuki Easy Pantsy

        Yes, and the lovely colors and scent from their traditional market

  • You are so lucky to have been part of something so incredibly awesome – nothing beats homemade pasta 😀

    Choc Chip Uru

    • Bam’s Kitchen

      It was such a memorable experience. I think it will be hard for me to eat anything other than homemade pasta from this day forward. Take care, BAM

  • Bologna is the top place for this kind of past and the top in the world for tortellini.

    • I could not agree more. I also made tortelloni stuffed with spinach and ricotta while at the Bologna Cooking School and it was just gorgeous. The ricotta was so fresh and the pasta so thin and perfectly aldente. I want to go back soon. Chow! BAM

  • I love this post as much as I love handmade pasta! Beautiful! Would love to take a class on making pasta in Italy! I missed that when I was there last year (unfortunately). Amazing how she does it by hand, the rolling and the cutting and it looks so uniform!

    Just some much carrots did you add for the sauce? and is there a reason why milk is added?

    • Bam’s Kitchen

      I did the cutting and thanks for the compliment. Gabriella is a great teacher. I made the dough and rolled it out right next to her but it is difficult to take pictures of your self doing things so I took pictures of Gabriella as after all, she is the expert. 50 grams of carrots-weighed on a scale (about one small carrot) Milk adds creaminess to the sauce and really ties the whole dish together. Give it a try as you will love it. Take care, BAM

      • jothetartqueen

        Thanks for the explanation Bam!
        I will definitely try this..looks absolutely divine!

        I wish I could cut so neatly like you did..I usually let the pasta machine do the job. You took very good photos of the process even though you were making it as well!

        • Bam’s Kitchen

          Hey thanks for bringing that to my attention. I have added the 50 grams of carrot to the recipe. Sorry for my typo. Take Care, BAM

  • Mich – Piece of Cake

    I am sure nothing beats fresh home made pasta. this looks amazing.

    • Bam’s Kitchen

      The texture of the fresh pasta and the taste is amazing. I think I will have a rough time going back to dried pasta out of a box. Take care, BAM

  • beccysfoodies

    looks incredible!! there really is nothing like homemade pasta! 🙂

    • Thanks. I do not think I will ever look at the boring pre-made boxed pasta in the store again. This homemade pasta was perfectly textured and was cooked perfectly aldente. Yum!

  • dutchgoesitalian

    Fabulous BAM! Love the simplesness of ‘tagliatelle al ragù’ or for that matter any pasta al ragù! Yummy!!! 😀

    • Bam’s Kitchen

      Grazie! Guess what I ate while in staying in Levanto? I took your suggestion and it was the best meal we had in a restaurant. Maybe we can touch base later… via e-mail? Take Care, BAM

      • dutchgoesitalian

        Perfect!! Yes, just send me an email [email protected] whenever you have time 😉

        • Great, check your inbox when you get a moment. Take care, BAM

  • Anonymous

    Yum. The best bolognese I had in my life was in Bologna – years ago. I can still remember it 🙂 Your trip sounds fabulous and the recipe looks great. This one is going on my “try it” list.

  • That was from Global Garnish. Must not have been logged in.

    • Bam’s Kitchen

      Thanks for your comment. This dish is not a simple or one easy to prepare, but it is so worth it. I think it would be best to do preparations with family and friends who can assist in the process. A family dinner kind of event. Take care, BAM

  • Lovely pix … and I must try adding the milk to the Ragu. I am thinking that when I have done with all the permutations for my Sunday Gravy experiment, I may use the remains to make a Ragu 🙂

    • Bam’s Kitchen

      I can’t wait to read your Sundays’ post! Milk really does another dimension of flavor and creaminess to the ragu. Give it a try and let me know what you think. Take Care, BAM

  • What a Fabulous experience Bam! And some lovely photos to prove it! What a joy that must have been!

    • Bam’s Kitchen

      Thanks Spree and I have a very cute new little Italian Apron to boot, so I am very happy little camper… Take care, BAM

  • Oh how lucky you are for having been to beautiful places like Italy and their delicious food. Have a great week, Bam! 🙂

    • A really beautiful experience for any avid foodie! Take Care, BAM

  • What a delectable dish of pasta!

    • This is the kind of dish that no matter how full you are you always want seconds… Take Care, BAM

  • You were in Japan so you must know how we adore bolognese!!! And this is my favorite dish growing up, and always ate it at western style restaurants. I’m going to make it with your recipe next time. Too bad I don’t have the good pasta. I’ll have to figure out where to get very good pasta for this dish!

    • Nami-san, now is your chance to try to learn how to make the pasta from scratch at home. Give it a try. No special tools required just time and patience. Have a great day. Take care, BAM

  • What a great experience. The dish of course looks tantalizing but I can taste the difference in the hand noodles by just watching the process. It has such a rich, egg color. But look at the size of her rolling pin! Wouldn’t want to make that Nona angry in her kitchen, that’s for sure.
    Don’t you love the market stalls in Italy? I love looking at photos of how artfully they arrange the produce.

    • Thanks Diane. I loved the markets in Italy and as a matter of fact I will have little post coming up soon on just that. Take care, BAM

  • Ah! The mystery of the leaning tower is solved by reading your recipe:
    “Half a glass of red wine, and the rest for the chef…”
    Maybe the photographer was leaning?
    I’m not going to try to make pasta from scratch right now, but that sauce is on the list!

    • Hi Marie, actually the guy that built it had way too much wine. It leans more than the leaning tower of Pisa. Come and check it out some day… I also agree you just have to have a lot of time to make pasta from scratch but the ragu is something that most everyone can try as it is pretty simple and delicious. Take care, BAM

  • What a delight experience, how fortunate to have hands-on learning from the best and now you are an expert at making pasta. Love your market photo.

    • I don’t think I am an expert but I am definitely more informed. Actually, a little humor for you… when she was showing me how to form the tortilloni I kept on forming the little packages just like you do a huntun- wonton. (Old habits are hard to break…) Have a great weekend. BAM

  • These pictures are incredible;I will be back for more! I have never seen another rolling pin like the one in the pictures since someone lost my nonna’s! Thanks for the memories and , as I said, I will be back!

    • Thanks for stopping by and looking forward to keeping in touch. Take care, BAM

  • Loving your photos – pasta overload and looks delicious:) Have a Great One!

    • Really a big carb load but for me it is just a once in awhile very special dish. Take care, BAM

  • Great photos! So jealous!

    • Thanks for stopping by so that I could find your website. Really looking forward to keeping in touch. Take Care, BAM

  • Bolognese is my husband’s absolute favorite and I love it too! Your tagliatelle looks delicious and I’m bookmarking this. The pictures just make me want to spend a day making the pasta and the sauce…but for sure I’ll make this sauce sometime soon. Gorgeous food and photos!

    • Thank you so much for your kind words. I am so happy to hear when my posts inspire someone to cook. It just makes my day. Take care, BAM

  • Fantastic! Great job!

  • Kathleen Richardson

    Wonderful recipe, BAM. I watched the video on making the pasta, and although it looks “easy” I know it requires patience, care and a lot of strength.

    • Hi there Kathleen! I think I have a few new muscles to prove it. It took me over 45 minutes of rolling and cutting to get the pasta just to the perfect thickness. Whew! however, its taste was so worth it. Have a super day. BAM

  • What a wonderful thing to do while in Italy! I’m sure this meal tasted fantastic. I know it would have been tops on my list that’s for sure! I don’t think I’ll be hand rolling pasta anytime soon, but I did just get my new pasta maker and this sauce sounds delicious and hearty!

    • Kristy with our kids taking up much of our day, I totally understand the whole not having time for the pasta from scratch part but do try the ragu as it is really flavorful. Take care, BAM

  • Amazing Bobbi! I didn’t know there’s so much knowledge and history in one little Bolognese – I’ve seriously underestimated it! I will definitely try to cook it slowly and add milk into mine in the future. Pasta making is also something I’ve not ventured into before and you’ve provided very detailed steps in making them. I hope I can find some 00 flour to make them! Have a great week ahead Bobbi!

    • Thank you Jasline!
      Maybe only you will bet a bit of humor out of this little story… I was learning how to make tortilloni stuffed with ricotta and spinach. Even though she showed me the process, my hands kept on wrapping the tortilloni like a “huntun” or wonton. I had to break myself of that old habit.
      I think you would be fantastic at homemade pasta making as if you can make jiaozi and huntun from scratch you can so make egg pasta. Have a super day.BAM

  • Oh man that sounds like the exact type of thing I would love to do if I ever went to Italy! Thanks for the great recommendation 🙂 And gorgeous photos, as usual!

    • Taking a hands on cooking lesson is the perfect way to learn the cultures, customs, language and some of the culinary treats you have always wanted to learn how to make. Picking a great school is not always an easy task as you have to do it by chance and on the computer, however, I really lucked out and chose a great team at the Bologna Cooking School. Take care, BAM

  • I had tagliatelle last night but not with bolognese sauce…sounds wonderful.

    • Thanks Karen. Are you back from your trip yet? I am loving reading about your explorations. Take Care, BAM

  • I’m soo jealous! One day I hope to eat my way through Italy!! I can appreciate what you’re saying about hands on training is the best way to learn. The sauce looks amazing. I’ve missed stopping by and have so much to catch up on!

    • I think eating your way through Italy is every foodies dream. Put that one on your bucket list as you are sure to love it. I also have a lot of back posts to catch up on yours as well. Take care, BAM

  • I want to go to Bologna! (And, I want a new rolling pin!) I can’t imagine a better way to learn about a region than to take a cooking class with the locals. It’s encouraging to know how much you felt you learned in only one day. Beautiful post Bam.

    • Did you see the length of those rolling pins? Incredible and you need a really big working space to use them. The amazing part is that my instructions were mostly all in Italian. I am not fluent in this language but actions speak louder than words. It is the watching the doing and the feeling the dough that will always stay imprinted in my memory. I still have so much to learn but I feel like this class gave me a jump start to learn more. Take care, BAM

  • Wow! What an amazing trip 🙂 Thanks for sharing!

  • How fortunate you were to have such a wonderful experience 😉 Thank you for sharing!

    • You are very welcome. On a side note I am hosting a Halloween gathering for a group of teenagers. On my way to your website to get some good ideas for some spooky treats. Have a super day! Take care, BAM

  • I loved reading every word of this post – very, very interesting! Love all the photos. I make my bolognese sauce the same with a diffrence that I add some cream to it at the end instead of milk. Homemade tagliatelle look amazing. I will still have to work on that skill. 🙂

    • Thank you kindly Sibella. I love how each little chef add their own special ingredients that make their recipes unique. I agree wholeheartedly. Making home made pasta from scratch requires practice, practice and more practice to get it right. Actually, yesterday was international pasta day and I made homemade Trofie de pesto and I can’t wait to share that recipe with you. Take care, BAM

  • So glad you are back with Italian recipes!I have been wanting to buy a pasta making machine for tagliatelle, but admire how these all made by hand..with all this exercise, I am sure the delicious dish was well deserved! I am trying homemade gnocchi this week-end..wish me luck 😉

  • Such a fantastic experience and we are so lucky you shared it with us. Now I am dying to go there and learn from these masters too. Your bolognese looks amazing!!!

    • Thanks Geni! It was a life long dream of mine to visit Bologna. I can’t think of a better way to celebrate the experience than with a foodie cooking lesson from the pros. I am so glad I booked that lesson! Take Care, BAM

  • Wow, what an experience! I will look into the cooking school 🙂

    • I promise you will not be disappointed. Look them up if you head to Bologna. Take care, BAM

  • Dear BAM,

    That shot of the egg and flour really says it all! Nothing beats freshly made pasta and your tagliatelle looks as vibrant yellow and fresh as they come!

    • I think it is the very special Italian eggs. The chickens are free range organic and only fed corn and their eggs are really vibrant yellow. Just beautiful eggs. Take care, BAM

  • Wow, that’s pretty amazing! I wouldn’t dare try the pasta making, at least not yet, because my relationship with rolling pins still needs some work! But I am sooo going to try the Bolognese sauce! I make mine without veggies but with lots of tomato and spices like cinnamon and nutmeg, and usually cook it in the slow cooker. I’m looking forward to switching things up and trying this, especially the milk which I’d never heard of before and find intriguing! A beautiful post about a fantastic experience. Thanks for sharing.

    • Thank you for your lovely comment and your version of sauce sounds very lovely as well. Don’t worry making homemade pasta from scratch. Coming very soon to Bam’s Kitchen I will be posting a very fun and delicious pasta that do not require rolling pins… Stay tuned as it is coming soon. Take care, BAM

  • Lisa

    I LOVE making pasta…it’s so therapeutic and rewarding..not to mention homemade holds the sauces better than boxed! To learn pasta making at the Bologna Cooking could an experience like that be topped? The sauce too! I’m just in awe of this! I’m so glad you shared it with us! It looks out of this world..and now I am dying for that plate in the first photo!!

    • Thank you Lisa! A beautiful rewarding experience. I must admit though you had better come very hungry to this cooking lesson as there is a lot of delicious different Italian dishes to try and you don’t want to miss out on a thing. Portion sizes a bit bigger than in Asia… LOL Take Care, BAM

  • I’d meant to come back to this post once my connectivity issues were resolved …
    This post brought back so many memories, BAM, of Mom rolling out pasta dough and cutting the noodles by hand. I can almost here her blade slicing through the folded pasta sheet. (We called it sfoglia.) She was so fast and the noodles so perfect. Although I’ve got a machine and a variety of rollers, I like to cut them by hand, too. I’m nowhere near as adept as she was but it is nice to reconnect with the past. I have her rolling-pin and must teach myself how to use it.
    Nothing like learning a recipe and process from the “real thing” and this Bolognese sauce sounds delicious. It is similar to the one I make though not at all similar to my family’s sauces. Then again, the Bartolini were from Le Marche and Dad’s family was from San Marino. If anything, I guess Mom’s sauce would have been a Ragu alla Marchigiani. 🙂
    What a great trip and experience, BAM! Bringing back this kind of knowledge is the best type of souvenir.

    • Bonjourno John! Your words are so touching and really bring the spirit of this experience to the reader. I was thinking of you as I was writing this post. I think that because you have experienced being surrounded by home expert cooks most of your life, and being one yourself, you can truly attest to this almost spiritual experience of creating sfoglia by hand. Actually one cannot really explain it well in words, it must be “experienced”. I would love to try your family’s Ragu alla Machigiani. Each family and region has so many delightful recipes and I love trying them all. Guess what I made this week? “Trofie de Pesto”- recipe coming soon. Take care, BAM

  • Love to see how those pasta are made, very inspiring seems like I want to do my own

    • You should give it a try. It takes patience and time but worth every minute. Take care, BAM

  • One of the daring cooks challenges was to make egg pasta and it was amazing and I imagine the one you made in Italy is even better
    Thank you for sharing the recipe and the beautiful pictures

    • Hello Sawson. I think the first time you make pasta it is a very big challenge as you better understand how the dough reacts to your hands, the flour and the moisture. I will have to look your post up and check out your recipe. Take care, BAM

  • Your photos are making me miss mainland Europe. Totally and utterly need to visit and soon!!
    Oh and they are making me hungry too 🙂

    • I can tell you that one cannot go on a diet when visiting Europe with all of that delicious food. I have been on the exercising bandwagon the last 2 weeks on recovery… Take care, BAM

  • I’m already itching to go back to Italy and then I read your post and now I have to find a way to go back, and soon! I took a similar cooking class when I was in Florence and it was hands down one of my favorite experiences while there. Bologna, and this class, are now on my must visit list. The

    • Hi Candy, I also visited Florence this year and participated in a class and it was good but the Bologna cooking school was supurb! By a happy accident, I ended up having a private lesson on this day and Gabriella is true little star. Happy Halloween! BAM

  • I should stop checking your blog around meal time…….. now my pasta will look so poor in front of yours…… 🙁

    • Nonsense this gives you an idea for your next meals. Just as your post inspire me. Take care, BAM

Simple Share Buttons