Tagliolini with Lemon: A Light and Luscious Pasta Dish
Tagliolini with lemon is a quintessential Italian dish that balances the bright, zesty flavors of citrus with the delicate richness of fresh, homemade pasta. Perfect for spring and summer, this dish is quick to prepare and brings the essence of Italian simplicity to your table. Let’s dive into the step-by-step guide to making this elegant first course!
Category: First Course
Serves: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour (Farina 00) | 200g |
| Eggs | 70g |
| Semolina flour | As needed |
| Butter | 40g |
| Lemon zest | From 1 lemon |
| Lemon juice | From 1 lemon |
| Extra-virgin olive oil | 10g |
| Fresh thyme leaves | To taste |
| Fine salt | To taste |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 320 |
| Protein | 8g |
| Carbohydrates | 45g |
| Fats | 10g |
| Fiber | 2g |
| Vitamin C | 15% RDI |
Instructions
Step 1: Prepare the Pasta Dough
- Place the all-purpose flour on a clean work surface or in a large mixing bowl.
- Make a well in the center and crack the eggs into it.
- Using a fork, beat the eggs lightly, gradually incorporating the surrounding flour.
- Once the mixture starts to come together, use your hands to knead it into a smooth, elastic dough.
- Transfer the dough to a lightly floured surface and knead vigorously for about 10 minutes.
- Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes.
Step 2: Roll and Shape the Tagliolini
- After resting, divide the dough into two portions. Keep one portion wrapped to prevent drying out.
- Roll out the first portion using a pasta machine or rolling pin, starting with the thickest setting and gradually reducing it until you achieve a very thin sheet.
- Lightly dust the sheet with semolina flour to prevent sticking and lay it on a clean, floured surface.
- Cut the sheet into three equal rectangles. Let the pieces dry for 2β3 minutes on each side.
- Roll each rectangle loosely into a log, and using a sharp knife, slice the rolls into thin strips about 2mm wide.
- Gently unroll the strips to form long strands of tagliolini and shape them into small nests for easier handling.
Step 3: Prepare the Lemon Sauce
- Wash the lemon thoroughly and grate the zest, avoiding the bitter white pith.
- Juice the lemon and strain it to remove any seeds.
- In a large, high-sided skillet, melt the butter over low heat. Add the olive oil and lemon zest, stirring gently to release the aroma.
- Pour in the lemon juice and cook for 1β2 minutes to let the flavors meld.
Step 4: Cook the Tagliolini
- Bring a large pot of salted water to a boil.
- Add the fresh tagliolini and cook for 1β2 minutes until they float to the surface. Fresh pasta cooks very quickly, so keep an eye on it!
- Reserve a ladleful of the pasta cooking water, then drain the tagliolini and transfer them directly to the skillet with the lemon sauce.
Step 5: Toss and Serve
- Toss the pasta gently in the sauce, adding a splash of the reserved pasta water to help coat the strands evenly.
- Stir until the sauce clings to the pasta, and the dish looks creamy and glossy.
- Sprinkle fresh thyme leaves over the top and adjust the seasoning with a pinch of salt if needed.
Tips for Perfect Tagliolini with Lemon
- Freshness Matters: Use organic lemons to ensure the zest is free of pesticides.
- Pasta Consistency: Knead the dough thoroughly to develop the gluten, which gives the pasta its elasticity.
- Alternative Tools: If you donβt have a pasta machine, a rolling pin and sharp knife work just as well for shaping tagliolini.
Enjoy this bright and flavorful pasta dish as a standalone course or pair it with a light white wine such as Sauvignon Blanc or Pinot Grigio. Whether it’s a casual family dinner or an elegant meal for guests, Tagliolini with Lemon brings a burst of sunshine to your plate.
