Celebrate the holidays with pasta-making, ballet-dancing Severina! | Pasta Grannies

Want to age with grace and good health? Make your pasta by hand and keep dancing! Severina is the cook at Orsolina 28, a dance school in Piemonte and in this episode she shares her recipe for tagliatelle al ragù. Severina uses a kilo of flour and 10 eggs because she's making pasta for around 15 members of staff. For 4 people, use 300g of 00 flour and 3 eggs.
For her ragù you will need:
1 onion, 2 carrots, a celery heart, finely diced,
1 tablespoon minced rosemary leaves
1 kilo of meat, comprising minced beef and best quality sausages (the ratio is up to you, but Severina used 650g beef)
300ml chopped tomatoes or passata
salt, olive oil,
To serve: plenty of grated Parmigiano or Padano, plus some extra virgin olive oil
A couple of notes: the clips of the dancing are from pre-pandemic times. It was just Andrea filming and he had tested negative the day before.
Checkout www.orsolina28.it for more information about the workshops and summer camps. And thanks to Simony, Maurizio and Ekaterina for their help in making this.

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