Fresh Tagliatelle with Butter and Parmesan
Ingredients
- 400 gWheat flour (sifted)
- 4 pcEgg (whole)
- 1 pinchGray sea salt (fine)
- 60 gUnsalted butter (diced)
- 80 gParmesan cheese (finely grated)
- 1 tspBlack pepper ground (coarsely ground)
- 50 gDurum wheat semolina (for dusting)
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
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.
