Fresh Tagliatelle with Butter and Parmesan

Supple, elastic pasta ribbons that catch the sauce. An emulsion of melted butter and parmesan coating every strand, with the sharp aroma of black pepper.

• Prep time: 40 min
• Cook time: 5 min
• Difficulty: Medium
• Calories: 663
• Protein: 24 g
• Carbs: 86 g
• Fat: 25 g

Ingredients

• 400 g Wheat flour ( sifted )
• 4 piece Egg ( whole )
• 1 pinch Gray sea salt ( fine )
• 60 g Minimum butter sweet ( diced )
• 80 g Parmesan cheese ( finely grated )
• 1 tsp Black pepper ground ( coarsely ground )
• 50 g Durum wheat semolina ( for dusting )

Instructions

1. Kneading the dough

   On the work surface, form a well with the flour. Crack the eggs into the center with a pinch of salt. Gradually incorporate the flour with a fork, then knead firmly by hand for 10 minutes. The dough should become smooth, elastic, and no longer stick to your fingers.

2. Resting the dough

   Wrap the dough ball in a cloth. Let it rest at room temperature. This rest is crucial to relax the gluten and make rolling easier without the dough shrinking back.

3. Rolling and cutting

   Divide the dough into four. Roll out with a rolling pin or pasta machine until almost transparent. Lightly dust with semolina, roll the sheet up, and cut 7mm wide ribbons with a knife. Unroll the nests immediately.

4. Cooking and emulsion

   Drop the pasta into a large pot of boiling salted water. As soon as they rise to the surface, they are cooked. Reserve a ladle of cooking water before draining. In a pan, toss the pasta with butter and parmesan, adding cooking water until the sauce becomes creamy and coats the ribbons.

Chef's tips

• Never throw away all the cooking water: the starch it contains is the secret to binding the sauce and making it glossy.
• If the dough is too dry during kneading, simply moisten your hands instead of adding water directly.
• Use room temperature eggs for better incorporation.

Storage

Raw tagliatelle can be kept for 48 hours in the refrigerator, well-floured in an airtight container. You can also freeze them flat on a tray before bagging.