Pittula (Traditional Tagliolini with Sausage Sauce)

Method

1. Finely chop celery, carrot, and onion for the soffritto. Heat olive oil in a pan and sauté the vegetables until softened.
2. Season with a pinch of salt. Skin the sausages, cut them into small pieces with a knife, and add them to the pan. Cook for 20-25 minutes, stirring occasionally.
3. For the fresh pasta: pour about 300 g of flour onto a work surface and form a well. Break 3 eggs into the center.
4. Gradually mix the flour into the eggs with your fingertips, working from the inside out, until a dough forms. Knead until smooth and elastic, then shape into a ball.
5. Wrap the dough in plastic wrap or cover it and let it rest for 10 minutes at room temperature.
6. After resting, roll out the dough with a rolling pin into a thin sheet (about 2-3 mm thick). Dust with flour if needed and let it dry slightly for a few minutes.
7. Loosely roll the sheet into a log and cut into thin strips (tagliolini). Unroll the strips and spread them out.
8. Bring a large pot of salted water to a boil. Cook the tagliolini for 1-2 minutes or until they float to the surface. Drain well.
9. Toss the hot pasta with the sausage sauce. Serve with a generous grating of Pecorino Romano cheese.