Tagliolini al limone
Tagliolini al limone
Tagliolini al limone is a very simple, delicate pasta dish that really packs a punch. The acidity of the lemon pairs perfectly with the richness of the butter and Parmesan cheese. Tagliolini are very thin egg noodles which perfectly mop up the lemon butter sauce. If you don’t want to make your own pasta, spaghetti would be a great alternative.
Serves 2
Ingredients
200g 00 flour
2 eggs plus 1 egg yolk
50g butter
Zest and juice of 1 big lemon
½ cup Parmesan, finely grated
Fresh thyme
Salt and pepper
Method
To make the fresh tagliolini, place 200g of 00 flour on a clean work surface. Make a well in the centre and add the eggs and yolk. Beat the eggs lightly with a fork, then slowly incorporate the flour until a rough dough is formed.
Knead the dough for about 10 minutes, or until it is soft and elastic. Shape the dough into a ball and cover with an overturned bowl for at least 30 minutes.
Cut off one quarter of the pasta dough and cover the remaining dough to prevent it drying out. Roll the piece of dough through your pasta machine until it is nice and thin (I go to level 7 on my Marcato machine). You can also do this with a rolling pin. Cut the pasta into thin noodles, either with a machine attachment or a knife. Leave the tagliolini to dry on a wooden surface or hanging over a colander or bowl.
Melt the butter in a frying pan over a low heat, then add the lemon juice and zest.
Cook the tagliolini in boiling salted water for about 1 minute, drain, then transfer immediately to the pan with the butter and lemon, along with a few tablespoons of cooking water.
Add the grated Parmesan, a pinch of salt, some freshly ground black pepper and some fresh thyme. Toss the tagliolini for a minute or two, allowing the cheese to melt with the butter and lemon juice into a creamy sauce.
Serve immediately with some more fresh thyme and freshly ground black pepper.
