For the tagliolini, my standard egg pasta method is 100g of flour (Molino Grassi “*La Farina per Pasta Fresca*” brand) to 1 egg ratio.
For the sauce, I heated some lemon zest in some olive oil and a bit of water and added roughly half a lemon’s worth of juice mixed in. As the liquid reduced and the sauce thickened, I added a few tablespoons of cold butter. When the pasta was ready, I added it to the sauce with a bit of the salted pasta water, some parmiggiano reggiano, salt, black pepper, and some fresh basil leaves. I garnished with fresh basil and more lemon zest.
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Recipe/Method:
For the tagliolini, my standard egg pasta method is 100g of flour (Molino Grassi “*La Farina per Pasta Fresca*” brand) to 1 egg ratio.
For the sauce, I heated some lemon zest in some olive oil and a bit of water and added roughly half a lemon’s worth of juice mixed in. As the liquid reduced and the sauce thickened, I added a few tablespoons of cold butter. When the pasta was ready, I added it to the sauce with a bit of the salted pasta water, some parmiggiano reggiano, salt, black pepper, and some fresh basil leaves. I garnished with fresh basil and more lemon zest.