Matt Moran’s Homemade Veal Tagliatelle

Name: Homemade Veal Tagliatelle
Prep time: 50 min
Cook time: 50 min
Total time: 3 h 20 min
Cuisine: Italian
Ingredients: 250 g '00' pasta flour; 1 whole egg; 5 egg yolks; 1/2 tbsp extra-virgin olive oil; 1/2 tsp raw sugar; 1.5 kg veal shank; 4 tbsp olive oil; 1 onion (peeled, 1 cm dice); 2 ripe roma tomatoes; 2 punnets cherry tomatoes; 1 tbsp tomato paste; 1/2 bunch oregano (picked); 200 ml dry white wine; 1 L chicken stock; 1 tsp raw sugar; 125 g panko breadcrumbs; 1/4 bunch parsley (picked and finely chopped); 50 g parmesan (finely grated); 1 tbsp olive oil; 1/2 lemon (zest); Sea salt; Black pepper (cracked)

Matt Moranʼs Homemade Veal Tagliatelle recipe tastes incredible. See ingredients & method below.

It's pretty hard to beat a great pasta for a good weeknight meal and this is no exception.

Using good quality veal as the base gives you a head start on the flavour front. ... More

prep

cook

yield

difficulty

Pairs with

Verdicchio

Sangiovese

Ingredients

Fresh Pasta Dough

250 g '00' pasta flour
1 whole egg
5 egg yolks
1/2 tbsp extra-virgin olive oil
1/2 tsp raw sugar

1.5 kg veal shank
4 tbsp olive oil
1 onion (peeled, 1 cm dice)
2 ripe roma tomatoes
2 punnets cherry tomatoes
1 tbsp tomato paste
1/2 bunch oregano (picked)
200 ml dry white wine
1 L chicken stock
1 tsp raw sugar

Parmesan and Lemon Pangrattato

125 g panko breadcrumbs
1/4 bunch parsley (picked and finely chopped)
50 g parmesan (finely grated)
1 tbsp olive oil
1/2 lemon (zest)
Sea salt
Black pepper (cracked)

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Method

Tips

Preheat oven to 160°C fan-forced (180°C conventional).
To make the pasta dough, pour the flour onto the bench then make a well in the centre.
Break the egg and yolks into the well then add the olive oil and salt.
Using your hand, mix the egg together, slowly incorporating the flour until a rough dough is formed.
Knead the dough for up to 10 minutes or until the dough is smooth and elastic.
Wrap the pasta dough in plastic wrap and leave to rest for at least 30 minutes.
Once rested, lightly dust the pasta dough with a little flour then flatten slightly with a rolling pin.
Pass the pasta through the pasta machine at the highest setting (on most pasta machines this will be number 10).
Continue to pass the pasta through the machine dropping the setting by 1 each time.
If the pasta starts to stick, lightly dust the dough with flour.
Once you reach the number 2 setting, cut the sheet into lengths approximately 30 cm long.
Pass each sheet through the pasta machine on the Tagliatelle setting.

Veal braise

To start the veal braise, place a saucepan of salted water on high heat and bring to a boil. Using a sharp knife, score a small “X” on the bottom of each of the Roma tomato and cherry tomatoes. Place the roma tomatoes into the boiling water for 30 seconds then remove from the boiling water and place straight into ice water.
Once the Roma tomatoes are cooled, drain from the water and remove the skins from all the tomatoes. Cut the Roma tomatoes into quarters.
Heat the olive oil in a large braising pan over medium-high heat. Season the veal shank well with salt and pepper. Place the veal into the pan and sear on both sides until golden brown. Remove from the pan and set aside.
In the same pan, place the diced onion and sliced garlic and sauté for 5-6 minutes until tender. Add in the Roma and cherry tomatoes and cook for a further 5 minutes until the cherry tomatoes start to burst. Add in the tomato paste and sugar and stir through. Cook for 3-4 minutes to roast off the tomato paste. Deglaze the pan with the white wine, simmer and reduce the wine by half. Place the seared veal back into the pan. Pour in the chicken stock until the veal is covered. Place in the oregano and bring to a gentle boil. Cover the pan with a lid and place into the preheated oven for 1-1.5 hours or until the veal is tender and falling off the bone.
Remove from the oven and allow to rest for 20 minutes before removing the veal from the pan. Shred the meat from the bone place the meat back into the pan and stir through. Season to taste with salt and pepper.
To make the pangrattato, place all ingredients into a mixing bowl and mix together to combine. Spread the breadcrumbs over a lined baking tray and place into the oven for 15 minutes or until the breadcrumbs are golden brown.
Bring a large saucepan of salt water to a boil, place in the fresh pasta and cook for 1-2 minutes until al dente.
Strain the pasta from the water and stir through the veal braise.
Place into serving plates and sprinkle over the pangrattato to serve.

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