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.
Categories: Chef's Blog