Tagliatelle with Smoked Sausage, Mushrooms, and Lentils

Ingredients

• 200 g Bread Flour (high‑gluten, for pasta dough)
• 4 Eggs (large, room temperature)
• 1 tbsp Vegetable Oil (for dough and cooking)
• 1 tsp Salt (plus extra for seasoning)
• 200 g Smoked Sausage (sliced into ½‑cm coins)
• 400 g Mushrooms (cleaned and sliced)
• 200 g Green Lentils (dry) (soaked 2‑3 h, then drained)
• 1 Onion (medium, finely diced)
• 1 Carrot (medium, finely diced)
• 1 Celery Stalk (finely diced)
• 5 cloves Garlic (minced)
• 2 tbsp Olive Oil (or vegetable oil) (for sofrito)
• 70 g Tomato Paste (about half a small can)
• 250 g Olives (pitted, roughly chopped)
• ½ tsp Black Pepper (freshly ground)
• 1 tsp Lemon Zest (fresh)
• 30 g Fresh Basil (chopped)

Instructions

1. Make Pasta Dough

   In a large mixing bowl combine 200 g bread flour and 1 tsp salt. Make a well, add 4 eggs and 1 tbsp vegetable oil. Mix with a fork until a shaggy dough forms, then knead by hand for 5‑7 minutes until smooth and elastic.

   Time: PT15M

2. Rest the Dough

   Shape the dough into a ball, wrap tightly in cling film, and let rest at room temperature for 30 minutes. This relaxes the gluten and makes rolling easier.

   Time: PT30M

3. Prepare Sofrito Base

   Finely dice 1 onion, 1 carrot, 1 celery stalk, and mince 5 garlic cloves. Heat 2 tbsp oil in a large saucepan over low heat, add the vegetables, and sweat gently for 60 minutes, stirring occasionally, until the mixture is soft, fragrant, and the liquid has mostly evaporated.

   Time: PT1H

   Temperature: Low heat

4. Cook Lentils

   Rinse the soaked 200 g green lentils, place in a saucepan with fresh water, add a pinch of salt, and simmer for 15‑20 minutes until just tender but still holding shape. Drain and set aside.

   Time: PT20M

   Temperature: Medium heat

5. Finish Sofrito Sauce

   To the softened sofrito add 70 g tomato paste, 250 g chopped olives, the cooked lentils, 200 g sliced smoked sausage, and 400 g sliced mushrooms. Increase heat to medium, cook 10 minutes, then season with ½ tsp black pepper, 1 tsp salt, lemon zest, and half the chopped basil. Simmer gently for another 10 minutes.

   Time: PT20M

   Temperature: Medium heat

6. Roll and Cut Tagliatelle

   Divide rested dough into 4 portions. On a lightly floured surface, roll each portion through a pasta machine (or with a rolling pin) to the thinnest setting. Fold the sheet into a loose roll and slice into ½‑cm ribbons to form tagliatelle. Toss lightly with flour to prevent sticking.

   Time: PT20M

7. Cook Tagliatelle

   Bring a large pot of salted water to a rolling boil (100 °C). Drop in the fresh tagliatelle and cook for 60‑90 seconds, or until al dente. Drain, reserving ½ cup pasta water.

   Time: PT5M

   Temperature: 100°C

8. Combine Pasta and Sauce

   Add the drained tagliatelle to the skillet with the sauce. Toss gently, adding reserved pasta water a tablespoon at a time if the sauce looks dry. Finish with the remaining fresh basil and a drizzle of extra‑virgin olive oil if desired.

   Time: PT5M

   Temperature: Medium heat

9. Plate and Serve

   Divide the pasta among warm plates, garnish with a sprinkle of extra basil and a grind of black pepper. Serve immediately.

   Time: PT5M

Nutrition Facts

Calories

620

Protein

25 g

Carbohydrates

78 g

Fat

22 g

Fiber

12 g