Best Fresh Tagliolini Recipes

Fresh Taglierini Pasta image

Yield Makes about 3/4 lb

Number Of Ingredients 6

2 cups unbleached all-purpose flour plus additional for kneading and rolling
3 large eggs
1 tablespoon water
1 tablespoon olive oil
Special Equipment
pasta machine

Steps:

Make dough:
Pulse together all ingredients except additional flour in a food processor until mixture just begins to form a ball. Knead dough on a work surface, incorporating additional flour as necessary, until smooth and elastic, about 8 minutes. Divide dough into 4 pieces and keep each wrapped in plastic wrap until ready to roll out.
Roll out dough:
Set smooth rollers of a pasta machine at widest setting. Flatten 1 piece of dough into a rectangle and feed through rollers. Fold in half and feed through rollers 8 or 9 more times to continue kneading, folding in half each time and dusting with flour as necessary to prevent sticking.
Cut pasta:
Turn dial to next narrower setting and feed dough through rollers without folding. Continue to feed dough through, without folding, making space between rollers narrower each time until narrowest setting is reached. Halve sheet crosswise and arrange on a dry kitchen towel, letting pasta hang over edge of work surface. Roll out remaining dough in same manner.
Attach ribbon-pasta cutters to pasta machine and attach handle to 1/8-inch-wide cutter. Line a tray with a dry kitchen towel. Feed first rolled-out pasta sheet, which will have dried slightly but should still be flexible, through cutter and toss with some flour. Form pasta loosely into a nest and arrange on kitchen-towel-lined tray. Make more taglierini with remaining dough. Cover taglierini with plastic wrap until ready to use.

Tagliolini con Tartufo: Tagliolini with Truffles image

Provided by Food Network

Time 15m

Yield 4 servings

Number Of Ingredients 4

1 pound fresh tagliolini pasta
4 tablespoons butter
2 tablespoons freshly grated Parmigiano-Reggiano cheese
Freshly grated truffles and truffle shavings

Steps:

In a pot, cook the fresh tagliolini in salted boiling water. Approximately 1 minute before the pasta is 'al dente', remove the pasta from the pot and drain, saving some pasta water.
Melt the butter in a saucepan, and add the drained pasta along with a little pasta water. If the pasta appears to be too dry, add more pasta water. Add the Parmigiano cheese, grated truffles and cook everything together for a minute, so that the sauce thickens. Transfer the pasta to a warm plate and add a sprinkle of truffle shavings.