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Fresh Tagliatelle

August 14, 2014

At Union we make our own fresh pasta and in the video below, Victor, shows us how it’s done. These Tagliatelle noodles are paired with pork ragu, Pedro Ximenez vinegar, Parmigiano-Reggiano and gremolata.

Chef Bruce Kalman takes the geometry of every pasta dish into consideration. The tagliatelle pasta was chosen for the pork ragu because a heavier sauce needs a heavier noodle to hold it. The pork ragu is made from the whole pig that Chef Kalman and crew cut up every week, in house.

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Categories: Chef's Blog