Tagliatelle with ragù bianco and soy sauce

For the Tagliatelle: Put the flour on the pastry board, the eggs in the center and a pinch of salt. Start mixing first with your fork and then with your hands. Knead for about 10 minutes until the dough is smooth; Form a ball with the dough and wrap it with cling film. Let it rest for 30 minutes.

Using a rolling pin, or pasta machine, spread the dough to a medium thickness and create the noodles. Let them rest on a floured surface for a few minutes.

For the seasoning: Prepare the sauté by chopping celery, carrot and onion. In a pan, heat a little olive oil and add the vegetables, cook for a few minutes over a low heat. Add the crumbled sausage and the minced meat, sauté and then add the white wine.
 

When the wine is well blended, adjust the pepper and continue cooking adding some water or broth. Cook everything covered with a lid for about 30 minutes and if necessary add more water. When the sauce is almost cooked, add the soy sauce.

Cook the tagliatelle in a large pan of salted water, the cooking time varies according to the thickness you have chosen. Drain and season with the ragù.