tagliolini

This very simple, easy to make creamy tagliolini pasta au gratin recipe is bound to be a winner with family and friends!

Tagliolini au gratin with ham and cream

150 g cooked ham ((5 ounces))

Parmesan cheese ((2 ounces) grated)

g butter ((2 ounces))

heavy cream

parsely

(for

black pepper (to taste)

Put a pot of water on to boil for the pasta. When it starts to boil, add salt and bring to the boil again.

Cut the cooked ham into small pieces.&nbsp;

In a bowl, whisk the cream together with the egg yolks, salt and pepper.

Add the cooked ham and mix. 

Cook the pasta al dente in the boiling salted water according to the instructions on the packet. Save a cup of the cooking water when the pasta is almost cooked.

Drain the pasta and return it to the pan. Add the butter and most of the grated Parmesan cheese. if necessary add a little of the pasta cooking water to get a creamy consistency.&nbsp;

Put the pasta into a buttered oven dish.  Pour over the cream of ham and mix gently. Sprinkle with a little more grated Parmesan.

Bake in a hot 180 ° oven for 10-15 minutes and wait 2-3 minutes before serving the tagliolini au gratin. Serve with a sprinkling of chopped fresh parsley.

The heat of the pasta softens and mingles with the salady ingredients, and the fragrant lemon dressing wakes everything up and binds it together. It’s pasta, but it’s light. It’s a salad, but it’s warm.

Pasta with zucchini, prosciutto and lemon

prosciutto

Ligurian black olives

thyme leaves

linguine

zucchini, halved lengthways, thinly sliced into half-moons

Good handful of wild rocket

parmesan,

Tagliolini is essentially very finely cut tagliatelle – about as thick as a tapestry needle. It is a delicate pasta that complements the simple, fresh flavours of this sauce particularly well. Because it is so fine, take extra care with the cooking time; more often than not I find that it’s done before I know it.

This recipe is an edited extract from A Table in Venice by Skye McAlpine (Bloomsbury Publishing, RRP $45). Copyright © Skye McAlpine

Tagliolini with prawns zucchini and saffron

saffron

tbs extra virgin olive oil

onion,

zucchini, chopped

green king prawns, peeled, deveined

(60 milliliters) white wine

(125 milliliters) pure (thin) cream

dried tagliolini (substitute angel hair pasta)

parsley

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If you like basil pesto, you’ll love this pasta Portofino (or alla Portofino) recipe which pairs pesto with tomatoes. A simple easy-to-make vegetarian recipe full of Italian summer flavours.

Pasta Portofino Recipe from Liguria.

tagliolini pasta (14 ounces) (or other pasta of your choice)

basil leaves

g pine nuts (1 ounces)

60 g Parmigiano Reggiano (2 ounces) (grated or vegetarian parmesan.)

Pecorino

salt

garlic

extra virgin olive oil. (as required)

400 g cherry tomatoes (14 ounces) (washed and halved)

tomato passata (or chopped tomatoes)

extra virgin olive oil.

black pepper. (to taste)

If it’s possible, choose medium sized young basil leaves (brighter green). Rinse the leaves under water and dry them with paper towels.

Basil pesto the traditional way. Peel the garlic cloves and put them into a mortar with pine nuts. Grind until you have a paste Then add some basil leaves, and a little coarse sea salt, and 3 tbsp of olive oil. Keep working with the pestle, while continuing to add more basil leaves and olive oil until the pesto is smooth. Finally, transfer to a bowl, add the cheeses and stir well.

Using a blender/food processor. Put all the ingredients in the blender and pulse a few seconds at a time until you have the right consistency. Add olive oil as required. Don’t keep pulsing for too long at once as the blender will heat up and this can spoil the basil.

Make basil pesto

Sauté peeled garlic cloves in olive oil. Remove the garlic (if you wish) add cherry tomato halves and cook until they are well softened. Add passata, salt and pepper to taste and simmer for 10-15 minutes. When the tomato sauce is ready, add 3-4 tablespoons of pesto, mix together and simmer for 5-10 minutes.

Make the tomato sauce.

Put a pot of water on to boil for the pasta, add salt once it starts to boil and bring to the boil again. Cook the pasta al dente according to the instructions on the packet. My fresh tagliolini only took 2 minutes!

Drain the pasta and add it to the sauce. Mix well and serve immediately with some fresh basil leaves and extra cheese if required.

Finish and serve.

This charmingly thin pasta shape finds its origin in the northwestern Italian region of Piedmont, particularly in the Langhe area, just south of Alba. Referred to by locals as tajarin, this pasta shape has long since been a part of the Piedmontese culinary tradition due to its sumptuous yolk-rich dough which pairs beautifully smoother and slightly thinner pasta sauces, particularly a traditional white truffle sauce made with locally sourced (and highly prized!) ingredients.

How to Make Tagliolini

tbsp white wine or extra virgin olive oil

semolina flour semolina flour

On a clean wooden board, pile the flour into a mound.

Make a wide well in the centre of the mound, it must be large enough for all the yolks.

Pour the yolks into the well, 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. If the dough is still a bit dry, add the olive oil or white wine to loosen. 

Clean the work surface of any excess flour or dough bits that weren't 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.

Wrap the dough in cling film and allow it to rest at room temperature for at least 20-30 minutes. 

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 1mm thin. Scatter a small amount of flour on the dough whenever it starts to stick to the surface or the rolling pin.

According to Italian tradition, the sheet of dough should be transparent enough to read the text beneath, and particularly with tagliolini, its thinness is part of its signature.

Place one of the rolled-out sheets of pasta dough, now called a sfoglia, 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.

Using a sharp knife, trim the end edges to make it even, then cut into approximately 3mm wide strips.

Gently lift the pasta strips in the air and place them carefully onto a tea towel, making sure they are separated.

Repeat with the remaining sheets of dough.

You are now ready to cook your pasta. If you wish to cook your pasta at a later date, read our ultimate guide on how to store fresh pasta.

Now that you have succeeded in making incredible, fresh tagliolini, you're ready to combine with your sauce of choice!

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

Add the pasta and cook for 1-2 minutes. *Keep a close eye on it, it cooks very quickly!

Strain the pasta and mix with sauce (adding a little pasta water if needed). Shave some Parmigiano Reggiano on top (unless it’s a seafood sauce) and enjoy! Buon appetito!

I tagliolini al limone sono un piatto della tradizione culinaria italiana, noto per la sua freschezza e semplicità. Scopri la ricetta e preparali!

Perfetti per le festività natalizie, questi tagliolini sono amati per il loro sapore leggero e aromatico, che unisce la delicatezza della pasta fresca all'intensità e al gusto del limone.

Originari delle regioni costiere italiane, dove il limone è un ingrediente onnipresente, questa pasta al limone rappresenta una celebrazione della cucina mediterranea, con un tocco di eleganza che li rende ideali per i pranzi e le cene delle festività.

Provali per la cena della Vigilia o per il pranzo di Natale e stupisci i tuoi ospiti con un piatto fresco e gustoso.

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Top 6 tagliolini recipes from across the web

The most viewed tagliolini recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Tagliolini au gratin with ham and c...

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The most viewed tagliolini recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine