Displaying all Tagliatelle Recipes
Homemade Tagliatelle With Spinach
- Serves: 4
- 220 g Flour
- 2 Eggs
- .5 TL Salt
- 100 g Spinach (Frozen)
- .5 EL Olive Oil
- 1 EL Butter
- 2 Cloves Garlic
- 2 TL Salt
- 1 Pinch Nutmeg
- Pepper
- 60 g Parmesan Cheese
- Mix together flour, eggs, and 1 TL salt. Leave to rest in a bowl, covered, for 1 hour.
- Finely chop garlic and heat a sauce pan with oil and butter. Add garlic, cooking until browned. Set aside.
- Place spinach, 1 TL salt, nutmeg and pepper in a pan and cook on medium heat for 5 minutes.
- Roll out dough very thin and cut into ribbon-thin strips to form into tagliatelle. In a pot with 1 TL salt, bring water to a boil. Add noodles. Cook for about 5 minutes (until noodle float).
- Drain pasta. Pour spinach mixture on top of noodles and sprinkle with parmesan cheese.
- Tagliatelle
Tagliatelle with Tomatoes
- Serves: 4
- 2 EL Butter
- .5 Whole Onion
- 100 g Broccoli
- 100 g Tomatoes
- 2 Cloves Garlic
- Salt, Pepper
- .125 TL Sugar
- 200 g Tagliatelle
- 1 TL Sage (dried)
- 60 g Parmesan Cheese (grated)
- Finely chop broccoli, onion, tomatoes and garlic. Keep everything in separate bowls.
- Heat butter in frying pan. Add onion and cook for about 2 minutes. Add garlic and broccoli. Cook for 10 minutes on low heat, stirring occasionally. Add tomatoes and then add salt and pepper to taste, along with sugar.
- Cook tagliatelle in salted, boiling water. Drain and set aside. Mix pasta with vegetable mixture. Sprinkle with sage and Parmesan cheese.
- Tagliatelle