Learn how to make tagliatelle by hand with our good friend Chef Simone Proietti-Pesci, owner of Le Delizie del Borgo restaurant in Bevagna, Italy.
Chef Simone quarantined with us in the US for nearly six months when his early spring return to Italy following his annual winter pilgrimage to the US was delayed. We made good use of the time together, including putting together this instructional video shot in our kitchen during the lockdown.
Tagliatelle with fava beans, peas, guanciale, and pecorino means spring is officially here.
TAGLIATELLE WITH FAVA BEANS
4 oz shucked and blanched english peas
3 oz shucked and blanched and peeled fava beans
2 garlic cloves, sliced thin
1 teaspoon crushed red pepper
1 T sage, julienned
4 oz guanciale, diced
4- 4oz portions Tagliatelle
In a saucepan, cook the guanciale on med high heat in oil. Slowly caramelize and brown. Add the English peas, favas, garlic and slowly saute. Add the sage and crushed red pepper. Saute for another 2 minutes.While cooking, boil salted water for pasta. Add tagliatelle to pasta water. Add 2 cups pasta water to the guanciale mixture. 2 T of butter, 1 cup grated pecorino, salt and pepper. Drain pasta, and add to this mixture. Finish with more pecorino, EVOO and black pepper.
Originating in Central Italy, Tagliatelle has grown to be dispersed throughout the whole boot of Italy. This long and flat pasta can be served with many different sauces, but it is most famous for being paired with a Bolognese meat sauce to create Tagliatelle al Ragù. You will enjoy the hands on process of making this famous pasta, as well as the finished product!
200g semolina flour
200g type 00 flour
-On a large wooden cutting board, make a well with the flour. Crack eggs into the well. Using a fork, slowly beat the eggs and mix in the flour, being careful not to break the walls of the well
-After most of the egg and flour is incorporated, begin to knead the dough. Knead for at least 10 minutes, until very smooth.
-Cut dough into manageable pieces (3-4 balls) and begin to roll out as thin as possible
-After dough is rolled out, fold the dough in onto itself, making 2 folds, starting from the outside and working in
-Carefully slice strips of pasta being careful not to press down on the dough. Shake out noodles and place on tray with semolina flour
-Cook for 2 minutes in boiling, salted water and toss with sauce of choice
This recipe post is a two for one deal! Flavored pasta is increasingly popular as a great way to add flavor and color to your plate! Chef Liam has created these two unique and delicious recipes that will surely add some flare to your kitchen!
This tagliatelle is delicate, with a silky smooth texture and slight undertones of spinach that blend seamlessly into most sauces you could pair it with. This week, we chose to add sausage and mushroom slices from the farmer’s market. It only took us about 15 minutes to prepare, and enjoyed with the Plani Arche Montefalco Rosso,it was a successful weekday dinner!
•· Cut sausages into thin circular pieces and slice mushrooms
•· Place sausages in pan on medium-high heat and cook until browned
•· Remove sausage and add 1 tablespoon of olive oilinto pan, add mushrooms and cook until browned
•· Once water is boiling, add Marco Giacosa’s “Straw Hay” Pasta, and cook for about 6 minutes (or until tender). Because of the high quality of the pasta, it will cook significantly faster than most grocery store brands, so keep your eye on the pot!
Pasta is one of life’s simple delights. Most pasta only has two ingredients: eggs and flour. If you have never eaten fresh pasta before, it is time to give it a whirl, because even dummies (aka our own Bill Menard) can make it successfully, and the taste difference is incredible.
On Wednesday, Bill taught us how to make tagliatelle. For the next two Wednesdays, November 12th and 19th, we will make chitarra and ravioli – come join us by RSVPing through Eventbright: //goo.gl/PdqNNk. We also have recipe cards explaining the whole process with measurements in-store, come grab your 00 flour and a card soon!
To make pasta properly you really must use 00 flour — it finer than normal flower and makes the texture of the pasta smooth, not dough-like.
After measuring out the correct amount of flour, you make a little nest for your darling egg. Then smash it with your hands! This is a step that we all wanted to do as kids and is very fun yet mildly gross as an adult.
Then the egg is whisked into the flour, kneaded, and formed into a ball. We let the ball rest for 15 minutes while examining our flour-ed cloths and wishing we remembered an apron. During this time you can also get your pasta sauce started.
Next the rolling technique. Bill shows us the correct Italian technique, which he has learned from the Italian masters and a lot of practice.
We roll out the dough, fold and slice it up, and then wait for it to dry about 20 minutes. This is the perfect time to return to the sauce you started to make and finish it. Then we boil the pasta for about five minutes. We topped ours with our spicy arrabbiata sauce.
Fresh pasta is more tender and delicate and almost buoyant on the tongue than the packaged stuff. We could get used to this.