RECIPE: Tagliatelle Pasta with Asparagus and Pork Sausage

Spring means it’s time for asparagus! Here in Montalcino, it’s quite easy to find wild ones in the countryside. However, supermarkets are also full of these delicious vegetables. One of the recipes we like to make in our family is Tagliatelle: homemade pasta with asparagus and sausage.

Tagliatelle - Rosso di M.

Tagliatelle Pasta with Asparagus and Pork Sausage


  • 2 cups of flour
  • 3 eggs
  • 2 dashes of salt
  • 10 oz. of asparagus
  • 2 pork sausages (without spices), crumbled
  • White onion, thinly sliced
  • Extra-virgin olive oil



First, prepare the dough (or sfoglia in Italian). Put the flour in a bowl and make a well in the middle of the flour.  Crack the eggs into the well and add a dash of salt. Beat the eggs with a fork and slowly fold in the flour from the sides of the bowl.

Once the dough has become more compact, use your hands until you have a smooth and elastic ball. Roll it up and let it rest inside the bowl for at least 30 minutes.

After 30 minutes have passed, it’s time to roll out the dough. You can use a pasta machine, but in our family we do it by hand using a rolling pin.

To do so, put the dough on a dry, floured surface or cutting board and put some additional flour on top of the dough. Start rolling it out with a rolling pin until you obtain a thin surface (see photo below). You can divide the dough into two smaller parts so that rolling will be easier.


Rolled out Sfoglia (dough)

As you roll, shape the dough into a long, rectangular shape. Once you have a thin rectangle, cut the dough into thin slices (about 2 inches). Place the Tagliatelle slices on the cutting board or flat surface for 30 minutes or until they are somewhat dried.


Tagliatelle after cutting

In the meantime, prepare the sauce. Wash the asparagus in plenty of water, then chop off and save both ends of the asparagus.

Put one tablespoon of extra-virgin olive oil in a pan, and add 1/4 of the onion. When the onion gets golden, add the crumbled sausage and let it cook for a few minutes. Add the asparagus stems and salt and cover the pan for 5 minutes (adding a hint of water if needed.) Lastly, add the asparagus ends and cook for another 5 minutes.

Finally, cook your Tagliatelle in boiling water for 3-5 minutes and sautee the pasta with the asparagus and sausage sauce. Your tagliatelle is ready to be enjoyed with Il Poggione Rosso di MontalcinoBuon appetito e salute!!!

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