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
“The dishes were kindly made by Trattoria e Braceria ‘La Pepola’ Via Donatello, 14 Calvagese della Riviera”.
Vini abbinati:


Description: A Bordeaux blend with Merlot and Cabernet Sauvignon grapes, Adriano is a deeply-coloured wine with soft, rounded flavour. Black currant, black cherry, bramble and wild berry aromas. Soil: a varied combination of predominantly calcareous clays rich in mineral salts. Yield per hectare: approx. 80 quintals. Vinification: crushed and destemmed grapes (50% Merlot and 50% […]