Egg Tagliatelle with ‘seitan’ chunks

  • Difficulty


  • 300 g0UW0304
  • 250 g Seitan
  • 1 clove garlic
  • 1 red chilli
  • 3 tbsp sesame oil
  • 1 glass white wine
  • 1 small bunch Italian parsley
  • salt and pepper
Tagliatelle n° 304 all’uovo


Blanch the tomatoes in boiling water, once peeled and deseeded chop them coarsely. In a pan heat the oil with the sliced garlic, add the seitan sliced into bits and brown over a high heat for a few minutes; season with salt and pepper.Sprinkle with white wine and let it evaporate. Add the tomatoes and the chilli, cover and simmer the seitan ragù over a medium heat for about 30 minutes. 5 minutes before it is ready sprinkle it with chopped parsley.Cook the tagliatelle in a pan with plenty of salted boiling water, drain al dente and dress with the seitan chunks and serve.