Tagliatelle with Garlic Butter recipe
information
Pasta is not difficult to make yourself, just a little time consuming. The resulting pasta only takes a couple of minutes to cook and tastes wonderful.
ingredients
450 g (1 lb) strong white flour, plus extra for dredging
2 tsp salt
4 eggs, beaten
3 tbsp olive oil
75 g (2 3/4 oz) 5 tbsp butter, melted
3 garlic cloves, finely chopped
2 tbsp chopped, fresh parsley pepper
2 tsp salt
4 eggs, beaten
3 tbsp olive oil
75 g (2 3/4 oz) 5 tbsp butter, melted
3 garlic cloves, finely chopped
2 tbsp chopped, fresh parsley pepper
method
1. Sift the flour into a large bowl and stir in the salt.
2. Make a well in the middle of the dry ingredients and add the eggs and 2 tablespoons of oil. Using a wooden spoon, stir in the eggs, gradually drawing in the flour. After a few minutes the dough will be too stiff to use a spoon and you will need to use your fingers.
3. Once all of the flour has been incorporated, turn the dough out on to a floured surface and knead for about 5 minutes, or until smooth and elastic. If you find the dough is too wet, add a little more flour and continue kneading. Cover with cling film (plastic wrap) and leave to rest for at least 15 minutes.
4. The basic dough is now ready; roll out the pasta thinly and create the pasta shapes required. This can be done by hand or using a pasta machine. Results from a machine are usually neater and thinner, but not necessarily better.
5. To make the taqliatelle by hand, fold the thinly rolled pasta sheets into 3 and cut out long, thin stips, about 1 cm (1/2 inch) wide.
6. To cook, bring a pan of water to the boil, add 1 tbsp of oil and the pasta. It will take 2 - 3 minutes to cook, and the texture should have a slight bite to it. Drain.
7. Mix together the butter, garlic and parsley. Stir into the pasta, season with a little pepper to taste and serve immediately.
Generally allow about 150 g (5 1/2 oz) fresh pasta or about 100 g (3 1/2 oz) dried pasta per person.
2. Make a well in the middle of the dry ingredients and add the eggs and 2 tablespoons of oil. Using a wooden spoon, stir in the eggs, gradually drawing in the flour. After a few minutes the dough will be too stiff to use a spoon and you will need to use your fingers.
3. Once all of the flour has been incorporated, turn the dough out on to a floured surface and knead for about 5 minutes, or until smooth and elastic. If you find the dough is too wet, add a little more flour and continue kneading. Cover with cling film (plastic wrap) and leave to rest for at least 15 minutes.
4. The basic dough is now ready; roll out the pasta thinly and create the pasta shapes required. This can be done by hand or using a pasta machine. Results from a machine are usually neater and thinner, but not necessarily better.
5. To make the taqliatelle by hand, fold the thinly rolled pasta sheets into 3 and cut out long, thin stips, about 1 cm (1/2 inch) wide.
6. To cook, bring a pan of water to the boil, add 1 tbsp of oil and the pasta. It will take 2 - 3 minutes to cook, and the texture should have a slight bite to it. Drain.
7. Mix together the butter, garlic and parsley. Stir into the pasta, season with a little pepper to taste and serve immediately.
Generally allow about 150 g (5 1/2 oz) fresh pasta or about 100 g (3 1/2 oz) dried pasta per person.
serving amount
serves 4
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