For the pasta dough

  • 400g/14oz 00 pasta flour
  • 4 free-range eggs, lightly beaten
  • 2 tsp salt

For the ragù

  • 400g/14oz pork sausage meat
  • 1 tbsp olive oil
  • 1 small onion, finely chopped
  • 2 sticks celery, chopped
  • ¾ tsp fennel seeds, roughly ground in a pestle and mortar
  • 1 sprig of fresh rosemary, leaves finely chopped
  • ¼ tsp chilli flakes
  • 1 large garlic clove, grated
  • 150ml/5fl oz dry white wine
  • 150ml/5fl oz double cream
  • 150ml/5fl oz chicken stock
  • 50g/1¾oz Parmesan cheese, freshly grated
  • salt and freshly ground black pepper


  1. To make the pasta, in a food processor, combine the flour, eggs and salt, then tip onto a work surface and bring together in a ball of dough, cover in cling film and rest for 20-30 minutes.

  2. Ideally with a pasta machine or a rolling pin, roll out the pasta into a couple of thin sheets (about 2mm thick). Run through a pasta machine to make tagliatelle, or using a knife or pizza cutter, cut into 5mm wide ribbons. Separate the strands and leave to dry on the back of a chair or spread out on a tray.

  3. Break up the sausage meat into a large lidded pan with a little olive oil, depending on how fatty the sausage meat is, as it may render quite a bit of fat. Cook on medium heat for around 10 minutes stirring from time to time. Add the onion, celery, fennel seeds, rosemary, chilli and garlic then cook for a further 15 minutes. Pour in the wine and cook until reduced in volume by half, then add the cream and chicken stock. Season with salt and pepper then put a lid on the pan and simmer gently for half an hour.

  4. When ready to serve, cook the tagliatelle in plenty of salted water for about 4 minutes until al dente, drain and add to the ragù pan and mix in. Serve in warmed bowls with freshly grated Parmesan.