Description:

This recipe offers a delightful combination of homemade tagliolini pasta with a rich and savory red fish ragu'. The flavors of the fish, tomato sauce, olives, and capers create a delicious and satisfying dish.

Ingredients:

For the Pasta:

- 2 cups all-purpose flour
- 2 large eggs
- 1/2 teaspoon salt

For the Red Fish Ragu:

- 1 perch fillet, deboned and cut into small pieces
- 1/2 cup swordfish fillet, cut into small pieces
- 2 anchovy fillets, rinsed and chopped
- 1/2 cup tomato sauce or crushed tomatoes
- 1/4 cup black olives, pitted and chopped
- 2 tablespoons capers, rinsed and drained
- 1 small onion, finely chopped
- 2 cloves of garlic, minced
- 2 tablespoons olive oil
- 1/4 teaspoon red pepper flakes (optional, for heat)
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)

Instructions:

Instructions for the Pasta:

1. In a large mixing bowl, combine the flour and salt. Make a well in the center of the flour.

2. Crack the eggs into the well and lightly beat them with a fork.

3. Gradually incorporate the flour into the eggs, mixing until a dough forms.

4. Turn the dough out onto a lightly floured surface and knead it for about 5-7 minutes until smooth and elastic.

5. Cover the dough with a clean kitchen towel and let it rest for 30 minutes.

6. After resting, divide the dough into smaller portions. Using a pasta machine or a rolling pin, roll out each portion of dough into thin sheets.

7. Cut the rolled-out dough into thin strips to create tagliolini. Dust the pasta with flour to prevent sticking and set aside.

Instructions for the Red Fish Ragu':
1. In a large skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent and fragrant.

2. Add the chopped anchovies to the skillet and cook for a minute until they dissolve into the oil.

3. Add the perch and swordfish pieces to the skillet and cook until they are lightly browned.

4. Stir in the tomato sauce, black olives, capers, and red pepper flakes (if using). Season with salt and pepper to taste.

5. Reduce the heat to low and let the ragu' simmer for about 15-20 minutes, allowing the flavors to meld together.

Cooking the Pasta and Serving:

1. Bring a large pot of salted water to a boil. Cook the tagliolini pasta until al dente, according to the package instructions or for approximately 2-3 minutes for fresh pasta.

2. Drain the cooked pasta, reserving a small amount of the pasta water.

3. Add the drained tagliolini to the skillet with the red fish ragu'. Toss the pasta gently to coat it with the sauce. If needed, add a splash of the reserved pasta water to loosen the sauce.

4. Garnish the tagliolini with fresh chopped parsley.

5. Serve the homemade tagliolini with red fish ragu' hot, and enjoy the flavorful combination of perch, swordfish, anchovies, tomato sauce, olives, and capers.