tagliatelle

Like cacio e pepe, this prosciutto-studded pasta — coated in emulsified butter, starchy pasta cooking water and Parmesan — requires repetition to master, but it's not at all difficult. Adapted from Evan Funke’s pasta cookbook, “American Sfoglino,” this dish comes together with just a few ingredients, but you’ll need to work fast: Add the pasta, pasta water and cheese to the butter and prosciutto quickly, then stir vigorously while gently jostling the pan back and forth with the other hand. Serve immediately, as the pasta can lose its luster within minutes as it soaks up the sauce.

Tagliatelle With Prosciutto and Butter

unsalted butter

prosciutto, torn into bite-size pieces

Kosher salt and black pepper

handmade fresh tagliatelle or store-bought tagliatelle

Parmigiano-Reggiano,

Bring a large pot of water to a boil over high heat.

In a large skillet, melt the butter over medium-high heat until frothy and golden, about 1 minute. Add half the prosciutto in one flat layer. Cook until crisp, 1 to 2 minutes, then transfer cooked prosciutto to a paper towel-lined plate. Repeat with remaining prosciutto, leaving it in the skillet, and remove skillet from heat.

Season the boiling water lightly with salt. When the salt dissolves, add the tagliatelle and cook until toothsome and slightly undercooked, 2 to 4 minutes or according to package instructions.

Just before your pasta is ready, return the skillet to the heat and warm over medium. Do not drain the pasta, but use a slotted pasta fork or tongs and transfer the cooked pasta directly to the skillet. Working quickly, add 1/2 cup Parmigiano-Reggiano and about 1/4 cup of the pasta cooking water and swirl vigorously to emulsify, jostling the pan at the same time, and cook just until sauce is silky, about 1 minute.

Divide the pasta among shallow bowls, sprinkle with pepper and remaining prosciutto and serve immediately, along with more Parmigiano-Reggiano if desired.

tagliatelles fraîches, épinards, beurre, crème fraîche, lait, jaune d'oeuf, parmesan râpé, muscade, poivre, sel

Tagliatelles à la crème d'épinards

800 g de tagliatelles fraîches

500 g d'épinards

g de beurre

60 g de crème fraîche

cl de lait

jaune d'oeuf

g de parmesan râpé

pincée de muscade moulue

poivre

Rincer les épinards. Les ébouillanter 5 min et les égoutter.

Hacher les épinards puis les mettre dans une casserole avec le beurre, le lait,  la crème, la moitié du parmesan. Saler, poivrer et assaisonner de muscade.

Pendant ce temps, faire cuire les pâtes à l'eau bouillante salée. Egoutter.

Mélanger les épinards avec le jaune d'oeuf hors du feu, verser sur les pâtes et servir.

This is not your typical spaghetti and meatballs. Venison elevates the dish to new heights, with a brandy and cream sauce to coat thick strands of tagliatelle.

Venison meatball and wild mushroom ragout

tbs sunflower oil

onion, finely chopped

garlic cloves, crushed

dill,

venison mince

fresh white breadcrumbs

egg, lightly beaten

Dijon mustard

mushrooms

tsp sweet smoked paprika

tomato paste and plain flour

beef stock

(80 milliliters) brandy

sour cream

tbs poppyseeds

tbs chopped flat-leaf parsley leaves

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977456516001&=domain=del

5348771529001-5977456516001

Two pantry staples, chickpeas and pasta, come together to give you this hearty vegan main. (Do check the ingredient list on the packaging for your tagliatelle, as some may contain egg.) Frying the pasta nests before cooking them provides plenty of texture, even as the pasta softens and releases its starches into the chickpeas and their cooking water. Feel free to play around with the smoky tomato oil, adding different chiles or spices, such as cumin or coriander seeds. And be sure to start the night before by soaking your chickpeas. However, if you’re running low on time, you can also use two drained 14-ounce cans of chickpeas, adjusting liquid levels as necessary.

Fried Tagliatelle With Chickpeas and Smoky Tomatoes

datterini or cherry tomatoes

olive oil

tomato paste

chipotle chile flakes

sweet paprika

salt

tagliatelle nests

baking soda (bicarbonate of soda)

garlic cloves,

lemons, 1

parsley

Make the smoky tomato oil: Place a medium sauté pan over high heat. Once hot, add the tomatoes and cook for 4 minutes, shaking the pan as needed, until tomatoes are charred on the outside but still retaining their shape. Remove the pan from the heat and set aside to cool for 5 minutes. Stir in everything else and return to medium-low heat. Cook for 15 minutes, stirring occasionally as it bubbles very gently. Remove from the heat and set aside to infuse.

Prepare the pasta: While the tomato oil infuses, add the 2 tablespoons olive oil to a large, high-sided sauté pan and heat over medium-high. Once hot, add the tagliatelle nests and cook for 1 1/2 to 2 minutes on each side, or until nicely golden. (Don’t worry if you don’t get color on the sides.) Set the toasted tagliatelle nests aside and rinse out the pan.

Drain the soaked chickpeas and add them to the same pan along with 4 1/4 cups/1 liter water and 1/2 teaspoon baking soda (bicarbonate of soda). Return the pan to medium-high heat and bring to the boil, skimming the scum as needed. Turn the heat to medium-low, cover with a lid and cook for 10 to 15 minutes. Add 1 1/2 teaspoons salt and test the chickpeas at this point. They should be soft but still retain their shape. Turn the heat to medium-high and bring to a simmer.

Stir in the garlic, then nestle in the fried tagliatelle nests. Replace the lid and cook, undisturbed, until pasta is tender and most of the liquid has been absorbed, about 5 to 10 minutes, or according to package directions. Remove the lid and, without stirring, squeeze over the juice from the lemon halves.

Spoon the smoky tomato oil on top, sprinkle with the parsley and serve directly from the pan. Serve with the extra lemon wedges to squeeze on top to taste.

Super-nutritious broccoli is packed with vitamin K, keeping our bones strong and healthy, and contains folic acid and vitamin C, boosting our immune systems and helping us think properly.

Sausage pasta

broccoli

higher-welfare chipolata sausages

red chillies

fennel seeds

garlic

onions

½ a bunch of fresh oregano (15 grams)

red wine vinegar

x plum tomatoes

300 g dried wholewheat tagliatelle

g Parmesan cheese

Jacob Kenedy&#8216;s ragù recipe is made from venison and pancetta simmered down with red wine – the perfect dinner party main to impress your friends. For something a little more everyday, try our quick and easy beef ragù stirred through your favourite pasta.

Tagliatelle with venison ragù

venison lamb

pancetta, chopped

carrot, finely chopped

celery stick, finely chopped

onion,

garlic cloves, chopped

bay leaves

thyme

rosemary sprig, all

tbsp ground mixed spice

tomato purée

milliliters red wine

milk

fresh egg tagliatelle

Heat the oven to 200°C/180°C/gas 6. Season the venison well with salt and pepper, put in a small-medium roasting tin and drizzle with 3 tbsp olive oil. Roast for 1 hour until well browned outside and more or less cooked (it doesn’t matter if it’s well done or rare). Remove from the oven and leave to cool in the tin, reserving the roasting juices.

Heat a heavy casserole with a lid over a medium heat and add the pancetta, along with the remaining oil. Cook for 5-6 minutes until the pancetta starts to brown and crisp and the fat is released, then mix in the chopped vegetables, garlic, herbs, mixed spice and tomato purée. Turn the heat to low and cook gently for 20 minutes until tender but without colour.

Meanwhile, dice the roast venison into roughly 1cm cubes. Add the meat to the tender vegetables in the pan and mix together. Raise the heat to high and fry for 10 minutes until some of the meat starts to brown at the edges. Add the roasting juices, wine and milk. It may look curdled but it’ll come back together during cooking.

Bring to a simmer, cover with the lid slightly ajar, then cook gently for around 3 hours, stirring every so often. You can do this on the hob over a low heat or in the oven at 160°C/140°C fan/gas 3. It’s ready when the oil collects on the surface, the meat is very tender and the gravy has thickened. You may need to add a splash of water during cooking if it dries out too much or raise the heat towards the end if it looks a little wet. At the end of cooking, season with salt and pepper to taste.

Bring a large pan of well salted water to the boil. Add the tagliatelle and cook until it’s still quite firm to the bite (leave it even more al dente than you like, as it will continue to cook in the sauce). Drain, reserving a little of the cooking water, then add the pasta to the ragù, along with the butter. Add just enough of the reserved cooking water to loosen the sauce slightly. Put the whole lot on a warmed serving platter or put in individual bowls, then top with lots of parmesan to serve.

This simple asparagus pasta has lovely earthy flavours – a great dish the whole family will love

Tagliatelle with asparagus, crispy pancetta and Parmesan

asparagus

pancetta

g Parmesan grated

sea salt

black pepper

extra virgin olive oil

Toss chicken and bacon with ribbons of tagliatelle in a deliciously creamy sauce to make this easy pasta dish. Serve with a green salad for an easy supper

Chicken & bacon pasta

butter

garlic clove, finely grated

double cream

mascarpone

parmesan, finely grated

chicken stock cube

chicken breasts (about 210 grams), shredded

rashers cooked streaky bacon (about 25 grams), roughly chopped

¼ small bunch of parsley, finely chopped

green salad, to serve

Heat the oil and butter in a medium <a href="https://www.bbcgoodfood.com/content/five-best-saucepans">saucepan</a> over a low heat and fry the onion for 10 mins, or until softened and translucent. Add the garlic and cook for 2 mins more. Add the cream, mascarpone, parmesan and stock cube. Give it a stir and add the cooked chicken and bacon to heat through.

Meanwhile, cook the pasta following pack instructions. Reserve 100ml of the pasta water. Toss the pasta in the creamy sauce and enough of the reserved water to loosen. Season with black pepper. Top with the parsley and serve with a green salad.

tagliatelles, poireau, lardons, crème fraîche, beurre, poivre, sel, parmesan

Tagliatelles à la crème de poireaux

500 g de tagliatelles

poireaux

g de lardons

petits pots de crème fraîche

beurre

Laver puis couper les poireaux en fines rondelles,

les mettre à fondre environ 15 min dans une poêle avec un bon morceau de beurre (remuer souvent). 

Mettre les tagliatelles à cuire comme indiqué sur le paquet. 

Attendre que les poireaux soient bien fondus et ajouter les lardons, faire dorer.

Hors du feux, mettre la crème fraîche et remuer, poivrer et saler à votre goût. 

Egouter les tagliatelles, les mettre dans un plat et verser la sauce aux poireaux dessus.

https://assets.afcdn.com/video13/20161103/v527056_22722_2_sd.mp4

Easy Creamy Homemade Tagliatelle mushrooms and bacon recipe - quick to make, perfect for a weeknight dinner

Tagliatelle Pasta With Mushrooms And Bacon

oz dried tagliatelle pasta

bacon (chopped)

heavy cream

Parmesan Cheese (divided)

tbsp butter

tsp black pepper

pesto

garlic powder

Set pan over medium heat and add chopped bacon.

Cook for 4-5 minutes, remove bacon, drain some of the fat. Add sliced mushrooms and a pinch of salt.

Cook for another 3 minutes.

Add heavy cream, butter, 1 cup of parmesan cheese, garlic powder and 1/4 tsp ground black pepper.

Cook for 2-3 minutes, stirring constantly.

Cook pasta according to the directions on the package.

Combine the sauce, pasta and crispy bacon. Add pesto (optional).

Serve topped with the rest of the Parmesan cheese.

Make this creamy mushroom pasta dish on days when you need a big bowl of comfort. Cream, parmesan, white wine, lemon zest and parsley make this a rich and flavourful dinner

Creamy mushroom pasta

onion

button chestnut mushroom

dry white wine

lemon

Heat the oil and butter in a medium <a href="https://www.bbcgoodfood.com/content/five-best-saucepans">saucepan</a>. Fry the onion&nbsp;over a low heat for 10 mins or until softened and translucent.

Add the mushrooms and cook for 10 mins over a medium heat. Add the garlic and cook&nbsp;for 2 mins. Add the wine and bring to a simmer, reduce the liquid by half.

Add the double cream and bring to a simmer, then add the lemon zest and parmesan. Season&nbsp;with salt and plenty of black pepper.

Meanwhile, cook the pasta following&nbsp;pack&nbsp;instructions.&nbsp;Reserve&nbsp;100ml of the pasta water. Toss the pasta in the pan with the creamy sauce and enough of the reserved water to loosen. Stir&nbsp;through the parsley, divide into bowls and top with extra cheese, if you like.&nbsp;

Recipe for making authentic fresh tagliatelle at home

How to Make Fresh Tagliatelle by Hand

00 Flour

eggs

On a clean marble or wooden work surface, pile your flour into a mound.

Make a well in the centre of the mound large enough for the 2 eggs. 

Beat the egg mixture with the fork, slowly pulling the flour from the sides of the well until the egg has all been absorbed by the flour. 

As the mixture thickens, start using your hands with a scrapper to continue incorporating the flour.

If needed, drizzle a small amount of warm water and continue mixing until you have a ball of dough. 

Clean the work surface of any excess flour or dough bits that never incorporated. Then lightly flour your clean work surface.

Knead the dough by pressing the heel of one hand into the ball, keeping your fingers high.

Press down on the dough while pushing it firmly away from you. The dough should stretch and roll under your hand to create a shell-like shape.

Turn the dough over, then press into the dough with your knuckles, one hand at a time. This process should be carried out around 10 times.

Roll the dough back into a ball and repeat the stretching and knuckling process, using more flour if needed to prevent any stickiness.

Repeat the process for about 10-20 minutes until the dough is smooth and silky, then roll the dough into a smooth ball.

Place the dough in a small bowl and cover with a cloth or plastic wrap.

Let the dough rest for at least 30 minutes at room temperature, or up to 1 day in the refrigerator.

If the dough has been refrigerated, let it stand at room temperature for at least 1 hour before rolling and shaping.

To roll the pasta, start by lightly flouring your surface. Then shape the dough into a rough circle.

With a rolling pin, begin rolling the dough as you would with a pastry crust, starting in the centre and rolling away from you to the outer edge. 

Turn the dough a quarter-turn, and repeat, working your way around, until the sheet of dough is 1/8 inch thin or less. Scatter a small amount of flour on the dough whenever it starts to stick to the surface or the rolling pin.

Once the dough has been rolled, place it onto a clean and lightly floured work surface. 

Roll the dough over itself a few times carefully, ensuring there is enough flour so it doesn't stick. Trim the end edges to be even, then cut into approximately 6mm wide strips.

Gently lift the pasta strips in the air and place them carefully onto a dishtowel, make sure they are separated.

Repeat with the remaining sheets of dough. Once this is finished, you are ready to cook your pasta. 

Bring a large pot of water to a boil. Once boiling, add a generous amount of salt.

Add the pasta and cook for 3-4 minutes, or until al dente. Once cooked, strain the pasta and mix with sauce.

This pork fillet tagliatelle recipe from Trentino-Alto Adige reminds me a little of a pork stroganoff. It’s got a rich creamy mushroom flavour that combines so well with the pork and pancetta. It’s also pretty easy and doesn’t take long to make.

Creamy Pork Fillet Tagliatelle with Mushrooms.

320 g tagliatelle ((12 ounces) fresh or dried.)

pork

60 g butter ((2 ounces) unsalted)

200 ml fresh cream ((1 cup))

measure brandy

(for

black pepper. (to taste)

Peel and finely chop the onion and garlic. Cut the pancetta into small cubes or strips (if using a thick slice of pancetta), cut the pork fillet into small cubes or strips too. Clean and slice the mushrooms. Then cut the slices in half.

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