HOMEMADE TAGLIATELLE
Do you have an old pasta machine getting dusty in your pantry? Now is the time to use it! Use this recipe to make homemade tagliatelle, or try thinner, more delicate tagliolini. Cut into thicker strands for pappardelle. All it takes is a fun afternoon in the kitchen!
Provided by Alemarsi
Categories World Cuisine Recipes European Italian
Time 1h35m
Yield 4
Number Of Ingredients 3
Steps:
- Place flour on a marble or wooden work surface. Make a well in the center and crack in eggs; add salt. Gently beat eggs using a fork, incorporating the surrounding flour, until mixture is runny. Pull remaining flour into the center using a bench scraper, incorporating it until dough forms a ball.
- Knead dough with your hands by flattening the ball, stretching it, and folding the top towards the center. Turn 45 degrees and repeat until dough is soft and smooth, about 10 minutes.
- Shape dough into a ball. Place in a bowl and cover with plastic wrap. Refrigerate until firm, 30 minutes to 1 hour.
- Divide the dough into 3 equal portions. Flatten the first portion and pass through the thickest setting of the pasta machine. Dust with more flour, fold in half like a book and repeat 3 to 4 times, flouring, folding, and passing through the thickest setting,until the dough is smooth in texture, even in size, and no longer sticky.
- Move the pasta machine to a middle setting and pass each sheet through once. Move to the next-to-last setting and pass through once. Cut in half. Repeat with remaining 2 portions.
- Add the tagliatelle attachment to the pasta machine and pass each piece through. Roll the machine handle with one hand and collect the pasta with the other.
- Gently toss pasta with some more flour. Air dry for 30 minutes.
- Cook tagliatelle in plenty of salted, boiling water until tender yet firm to the bite, 3 to 5 minutes.
Nutrition Facts : Calories 297.3 calories, Carbohydrate 49.2 g, Cholesterol 139.5 mg, Fat 4.8 g, Fiber 1.6 g, Protein 12.8 g, SaturatedFat 1.3 g, Sodium 92.6 mg, Sugar 0.5 g
ARTICHOKE & LEMON PASTA
While sailing in the Mediterranean, we tasted a lemony artichoke pasta. I developed my own version of it that our guests love. Try it with shrimp and kalamata olives. -Peter Halferty, Corpus Christi, Texas
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Fill a 6-qt. stockpot three-fourths full with water; add 2 teaspoons salt and bring to a boil. Add asparagus; cook, uncovered, 1-2 minutes or just until crisp-tender. Remove asparagus and immediately drop into ice water. Drain and pat dry., In same pot of water, cook pasta according to package directions for al dente. Drain, reserving 1 cup pasta water. Return pasta to pot., Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high heat. Add artichoke hearts; cook and stir 3-4 minutes or until lightly browned. Add garlic; cook 1 minute longer. Add to pasta., Add asparagus, goat cheese, parsley, lemon peel, lemon juice and the remaining salt and oil; toss to combine, adding enough reserved pasta water to coat. Heat through. Serve with Parmesan cheese.
Nutrition Facts : Calories 343 calories, Fat 14g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 919mg sodium, Carbohydrate 43g carbohydrate (2g sugars, Fiber 3g fiber), Protein 14g protein.
TAGLIATELLE WITH SPRING ARTICHOKES AND MINT
Make and share this Tagliatelle With Spring Artichokes and Mint recipe from Food.com.
Provided by DangerousWithKnives
Categories Australian
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut each raw prepared artichoke from top to bottom into 4 or 5 slices.
- Heat oil in a pan and add onion, garlic and the artichoke slices.
- Fry on moderate heat for a minute.
- Add wine and simmer until most of the wine has evaporated.
- Turn off the heat and season with salt and pepper.
- Meanwhile, cook tagliatelle in plenty of salted boiling water. Drain and add to the pan along with mint and a good drizzle of olive oil.
- Toss well and serve with grated parmesan.
Nutrition Facts : Calories 853.4, Fat 16.5, SaturatedFat 3.1, Cholesterol 105, Sodium 482.5, Carbohydrate 148, Fiber 30.7, Sugar 4, Protein 34.6
SHRIMP AND ARTICHOKE TAGLIATELLE WITH BLACK PEPPER AND PECORINO
Provided by Geoffrey Zakarian
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- For the shrimp and artichokes: Preheat the oven to 450 degrees F.
- On a baking sheet, toss the shrimp with 2 tablespoons of the olive oil, the lemon juice and butter and sprinkle generously with salt and pepper. Roast until just cooked through, about 5 minutes.
- In a medium saucepan, heat the remaining 1/4 cup olive oil over medium heat. Add the artichokes and cook until seared and just browned, about 2 minutes. Add the garlic and cook until aromatic. Add the wine and cook until reduced slightly, 1 minute. Add the chicken stock and bring to a slow simmer. Cook until the artichokes are tender and the liquid is reduced by half. Season the mixture with salt and pepper.
- For the pasta: Meanwhile, bring a medium stockpot of salted water to a rolling boil. Boil the pasta until cooked, about 2 minutes (or according to package instructions). Remove the pasta from the water and toss directly into the artichoke pan along with 1/2 cup of the pasta cooking water. Cook and reduce the liquid, tossing the pasta, until the pasta is coated with the sauce. Remove from the heat and add the cheese and black pepper. Add the roasted shrimp and its juices, lemon zest, butter, lemon juice, parsley and salt to taste. Toss the pasta until the butter has emulsified. Plate and serve.
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ARTICHOKE PASTA RECIPE - LOVE AND LEMONS
From loveandlemons.com
5/5 (9)Category Main CourseCuisine American
- Cook the pasta in a large pot of boiling salted water according to the package directions, or until al dente. Reserve ½ cup of the starchy pasta water before draining.
- Drain and return the pasta back to the pot. Add the artichokes, lemon butter sauce, parsley, salt, and several grinds of pepper and toss to coat. If the pasta looks too dry, add the reserved pasta water, ¼ cup at a time, until lightly saucy. Portion into bowls and top with the pine nuts and mint leaves. Serve with lemon wedges and pecorino cheese, if desired.
16 SPRING PASTA RECIPES THAT WILL TRANSPORT YOU TO ITALY
From camillestyles.com
- Lemony Swiss Chard Pasta from Love & Lemons. Why We Love It: “Lemony” is my new favorite adjective. If you’ve read my food writing before, then you know that I’m a forever fan of the citrus.
- Pesto Pasta Primavera. Why We Love It: I love a good alliteration, especially when it comes to three words that describe my perfect meal. This recipe is always Camille’s answer when the inevitable question What should I make for dinner?
- Easy Mediterranean Orzo Salad from Eating Bird Food. Why We Love It: Is it just me, or does orzo not get the praise it deserves? Often mistaken for rice, orzo is actually a type of pasta that flies under the radar.
- Lemony Pasta Carbonara With Peas and Zucchini. Why We Love It: It was during Camille’s first evening in Italy when she twirled a strand of al dente pasta and bit into the most perfect carbonara that this recipe was born.
- Creamy Vegan Pasta with Tomatoes and Basil. Why We Love It: Creamy and vegan? Better believe it. Inspired by Amy Chaplin’s gorgeous cookbook Whole Food Cooking Every Day, Camille set out to make her own version of the cookbook’s walnut sauce.
- Easy Caprese Pesto Penne. Why We Love It: Transport yourself to the island of Capri with this spin on the famous caprese salad. Bursting with our favorite fresh flavors, we’ve all made it a part of our weeknight rotations.
- Lemony Spring Pasta Salad With Vegetables and Herbs by The First Mess. Why We Love It: This deliciously easy vegan option is perfect for spring holiday gatherings because you can make it ahead of time.
- Almond-Mint Pesto Pasta. Why We Love It: The secret to taking your pesto to the next level? Blanching the herbs and garlic first before adding to the rest of the ingredients totally enhances the flavor and removes bitterness.
- Creamy Lemon Basil and Asparagus Ricotta Pasta by Half-Baked Harvest. Why We Love It: If you’re looking for spring pasta recipes that double as comfort food then look no further than this garlicky, creamy, ricotta pasta with caramelized lemon and fresh basil.
- Creamy Asparagus Tagliatelle With Poached Eggs by Sugar Salted. Why We Love It: Low effort, high reward. This is one of the easiest meals to throw together, but according to Sugar Salted, it tastes like a hundred bucks.
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