Tagliatelle al Ragù di Seitan

Ingredients

• ingredient
• ingredient

Steps

1. In a large bowl, mix the semola, flour, and salt. Add the lukewarm water and knead until you get a smooth and homogeneous dough. Cover and let it rest for about 20 minutes.
2. Roughly chop the celery, carrot, onion, and seitan. Then, chop them for a few seconds in a mixer.
3. In a large pan, add plenty of olive oil, chopped rosemary, and the vegetable and seitan mix. Add salt, pepper, tomato passata, and hot water. Cook for at least 20 minutes, stirring occasionally.
4. Towards the end, add a tablespoon of soy sauce.
5. Take the dough and roll it out with a pasta machine, starting from thickness 1 up to 3, repeating these steps several times.
6. Fold the dough over itself and cut out the tagliatelle.
7. Cook them in a pot with plenty of salted boiling water for 2-3 minutes.
8. Once ready, drain them and pour them into the pan with the seitan ragù, mixing well.
9. Serve, finishing with a bit of vegetable-based grated topping.