Categories: Pasta
Ingredients
- For the dough:
- 50 g semolina flour
- 100 g stone-milled flour
- 150 g whole wheat flour
- 3 large eggs
- 1 tbsp olive oil
- 2 tbsps finely chopped parsley
- 2 tsps dried marjoram
- 2 tsps dried thyme
- 2 sage leaves
- For the sauce:
- 3 tbsps olive oil
- 3 tbsps butter
- 5 shallots, finely chopped
- Zest from 11/2 small organic lemons
- 1 tbsp lemon juice
- 1/4 cup milk
- salt
- Plenty of chopped parsley and grated pecorino or grana, to serve
Directions
- To make the dough, add the flours and herbs to a large bowl or a wooden board and make a well in the center. Add the eggs and oil, and knead as per recipe above.
- Let the dough rest for at least an hour before rolling out, then roll it out as per instructions above, and let dry. Cut out tagliolini shape and make nests.
- Bring a large pot of water to a rolling boil, and add a tablespoon of salt.
- While the water comes to a boil, make the sauce.
- Add the oil, butter and shallot to a pan and stir-fry on medium-low until golden, about 5 minutes. Add the lemon zest and juice, the milk, and salt, and cook for 5 more minutes.
- Boil the tagliolini for about 3 minutes. When ready, they should float to the surface. Drain them straight into the pan, turn on the burner on medium-high and toss the pasta with the sauce, adding a couple tablespoons of pasta water to make the sauce creamy.
- Add fresh chopped parsley and grated cheese to taste, toss well, and serve.