Tagliatelle fatte in casa
Preparation time
120 minutes
Servings:
2 people
Level:
Gemiddeld
2. Primi
Menu course
What’s better than homemade things?! Exactly, which is why homemade tagliatelle this time! I ended up finishing it with a courgette cream and guanciale, but of course you can choose whatever you like! In any case, the recipe for both is below.
Ingredients
Ingredients Tagliatelle
200 g flour (preferably specialty flour for fresh pasta and gnocchi, found in Italian specialty stores)
2 eggs. For every 100 g of flour, use 1 egg.
Ingredients for zucchini cream
1 clove of garlic
1 large potato
1 courgette
Parsley (to taste)
Salty
Pepper
Grana Padano (to taste)
Preparation
Preparation of Tagliatelle
Combine the eggs and flour and knead until a smooth ball of dough is formed. Wrap in plastic wrap and place in the refrigerator for at least half an hour.
Cut the ball of dough into 4 pieces and flatten them with your hand first. Wrap the pieces of dough you are not working with yet back in plastic wrap so they do not dry out. We have a pasta machine at home, but otherwise, roll the dough slightly flat with a rolling pin, fold the ends towards the middle, and then roll it completely flat. This way, you get a straight piece of dough.
If you have a pasta machine, first set it to the lowest setting and roll the dough through it. The rollers will then be spaced furthest apart, already flattening the piece of dough slightly. Then, just as described above, fold the ends towards the middle so that the piece of dough remains straight. Increase the setting of the pasta machine slightly and roll it through again, finally setting the machine to its highest setting so that you have a thin piece of dough.
Fold the dough over several times and cut several small strips from the short side (which is approximately the width of tagliatelle). Unfold these completely and sprinkle some flour over them so they don't stick together. Roll these into nice nests. Repeat this with the rest of the dough pieces. On my Instagram, shareitalybysharina, there is a video clearly showing how this process works.
After all, you already have your own tagliatelle! So, not difficult at all.
Preparation of zucchini cream
Heat olive oil in a pan and peel and crack open the garlic with a knife. Sauté it in the olive oil.
Meanwhile, grate the zucchini and potato until fully grated (I used the side with the largest holes). Sauté this in the pan with the garlic for about 2 minutes, then add some water. Steam until the water has almost completely evaporated. Put everything in a food processor and add parsley, salt, and pepper. Blend until it becomes a cream. Return this to the pan and mix in the tagliatelle and Grana Padano.
On the first evening, I chose to add some Guanciale to it.
Additionally, I had some extra sauce left over, which I mixed with stracciatella and chili flakes the next day.
Both are a very good combination, but you
So you can do so much with it, so just see what you like best yourself!
Buon Appetito!