Tagliatelle with Garlic Butter
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.
- 1 lb strong white flour plus extra for dredging
- 2 tsp salt
- 4 eggs beaten
- 3 tbsp olive oil
- 5 tbsp butter melted
- 3 garlic cloves finely chopped
- 2 tbsp chopped fresh parsley pepper
- Sift the flour into a large bowl and stir in the salt.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Calories: 732 kcal
Carbohydrates: 88 g
Protein: 18 g
Saturated Fat: 12 g
Trans Fat: 1 g
Cholesterol: 201 mg
Sodium: 1353 mg
Potassium: 216 mg
Fiber: 4 g
Sugar: 1 g
Vitamin A: 678 IU
Vitamin C: 1 mg
Calcium: 54 mg
Iron: 6 mg