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

Ingredient Substitutions

• Instead of Bread Flour: All‑Purpose Flour (use 2 % more)
• Instead of Eggs: Egg substitute (1 egg ≈ ¼ cup liquid)
• Instead of Vegetable Oil: Olive oil (more expensive)
• Instead of Salt: Sea salt
• Instead of Smoked Sausage: Chorizo, Italian salami
• Instead of Mushrooms: Chestnut mushrooms, canned mushrooms (drained)
• Instead of Green Lentils (dry): Brown lentils, red split lentils (cooks faster)
• Instead of Onion: Shallot
• Instead of Carrot: Parsnip
• Instead of Celery Stalk: Fennel stalk
• Instead of Garlic: Garlic powder (1 tsp)
• Instead of Olive Oil (or vegetable oil): Vegetable oil
• Instead of Tomato Paste: Passata (use 150 ml)
• Instead of Olives: Capers, sun‑dried tomatoes
• Instead of Black Pepper: White pepper
• Instead of Lemon Zest: Lemon juice (½ tsp)
• Instead of Fresh Basil: Dried basil (1 tsp)

Equipment Needed

• Large Mixing Bowl
• Whisk or Fork
• Plastic Cling Film
• Sharp Chef’s Knife
• Cutting Board
• Large Saucepan
• Large Frying Pan / Skillet
• Colander
• Pasta Machine or Rolling Pin
• Baking Sheet (optional)
• Large Pot for Boiling Pasta
• Tongs

Critical Steps — Do Not Skip

• Achieving the correct dough consistency (smooth, not dry or overly sticky).
• Sweating the sofrito on low heat for a full hour to develop sweetness without caramelizing.
• Cooking lentils just to tender – overcooking makes them mushy in the sauce.

Chef Tips from the Video

• Use high‑gluten bread flour for the best bite in fresh pasta.
• Resting the dough under cling film creates surface tension that prevents drying.
• A splash of lemon zest at the end brightens the earthy lentil‑sauce.
• If you don’t have a pasta machine, roll the dough as thinly as possible and cut ribbons with a sharp knife.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Freeze sauce (without pasta) in a zip‑lock bag for up to 1 month; reheat and toss with freshly cooked tagliatelle.

Room temperature: Do not store at room temperature beyond 2 hours.

Make-Ahead Tips

• Prepare the sofrito a day ahead; store in the fridge and reheat before adding lentils and sausage.
• Soak and cook lentils in advance; keep refrigerated.
• Pasta dough can be rested up to 2 hours before rolling.