Tagliarine Pronounced Talarini
Transport your taste buds to Italy with this delightful "Tagliarine Pronounced Talarini" recipe, a homemade pasta dish that combines the elegance of freshly rolled, silky ribbons of tagliarine with a rich and creamy Parmesan-infused sauce. Crafted from a blend of all-purpose and semolina flours, the dough is kneaded to perfection and cut into tender ribbons before being tossed in a luxurious sauce of garlic, butter, heavy cream, and nutmeg. The addition of freshly grated Parmesan cheese adds a tangy umami depth, while a sprinkle of fresh parsley provides a burst of color and brightness. Perfect for a romantic dinner or an indulgent treat, this homemade pasta is as rewarding to prepare as it is to savor. Whether you’re a seasoned cook or new to pasta-making, this recipe is your gateway to mastering artisan pasta at home.
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Ingredients
- 2 cups All-purpose flour
- 0.5 cups Semolina flour
- 3 Large eggs
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 4 tablespoons Unsalted butter
- 1 cup Heavy cream
- 0.75 cups Parmesan cheese, grated
- 3 cloves Garlic, minced
- 2 tablespoons Fresh parsley, chopped
- 0.5 teaspoons Ground black pepper
- 0.25 teaspoons Nutmeg, freshly grated
- 1 tablespoon Water (if needed for dough)
Directions
Step 1
1. On a clean work surface, sift together the all-purpose flour and semolina flour. Create a well in the center.
Step 2
2. Crack the eggs into the well, add olive oil, and sprinkle in the salt.
Step 3
3. Using a fork, gradually incorporate the flour into the eggs by mixing in a circular motion, pulling small amounts of flour into the well at a time.
Step 4
4. Once the dough begins to come together, use your hands to knead it until smooth and elastic, about 8–10 minutes. Add a teaspoon of water if the dough feels too dry.
Step 5
5. Wrap the dough in plastic wrap and let it rest for 30 minutes at room temperature.
Step 6
6. After resting, divide the dough into 4 equal pieces. Roll each piece out using a pasta machine or rolling pin, starting with the thickest setting and gradually moving to the thinnest. Aim for thin, smooth sheets.
Step 7
7. Cut the pasta sheets into 1/4-inch-wide ribbons to create the tagliarine. Dust lightly with semolina flour to prevent sticking and set aside.
Step 8
8. In a large pot, bring salted water to a boil. Cook the tagliarine for 2–3 minutes or until al dente. Reserve 1/4 cup of pasta water, then drain the pasta.
Step 9
9. In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1–2 minutes until fragrant.
Step 10
10. Stir in the heavy cream, grated Parmesan cheese, black pepper, nutmeg, and a pinch of salt. Simmer for 2–3 minutes, stirring frequently, until the sauce thickens slightly.
Step 11
11. Add the cooked tagliarine to the skillet with the sauce. Toss to coat evenly, adding reserved pasta water as needed to loosen the sauce.
Step 12
12. Serve immediately, garnished with chopped parsley and additional Parmesan cheese if desired.
Nutrition Facts
| Serving size | (865.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2841.7 |
| Total Fat 164.6g | 0% |
| Saturated Fat 93.2g | 0% |
| Cholesterol 982mg | 0% |
| Sodium 3687.8mg | 0% |
| Total Carbohydrate 248.4g | 0% |
| Dietary Fiber 10.5g | 0% |
| Total Sugars 1.1g | |
| Protein 78.3g | 0% |
| Vitamin D 120IU | 0% |
| Calcium 841.2mg | 0% |
| Iron 16.1mg | 0% |
| Potassium 748.3mg | 0% |
Source of Calories