Blueberry tagliolini with venison sauce
Cook the blueberries for a few minutes, then blend them with the lukewarm water. Mix the flours together and add the blueberry water a little at a time until uniform. For a fully homogenous, evenly purple-hued mixture, continue kneading for about ten minutes. Wrap the dough in plastic wrap and let rest for about 20 minutes. Divide the dough in 4 pieces, roll out with a rolling pin and pass the pieces one by one through the rollers of a pasta machine. Let rest for 10 minutes. Arrange the tagliolini on a tray covered in a tea towel covered in a bit of durum wheat semolina flour. Once ready, cook them, then add the venison ragu.
Ingredients (serves 4):
- 300g spelt flour;
- 100g remilled durum wheat semolina;
- 150g fresh blueberries;
- 200ml lukewarm water;
- 600g venison