Tagliatelle


Green Tagliatelle Pasta with Prosciutto and Tomatoes

Sunday, July 11th, 2010

Tagliatelle are the noodles of the Emilia-Romagna region of Northern Italy, and green tagliatelle are a brighter, more colorful version made by mixing pureed spinach (or spinach and watercress) into the eggs. I’ve been making a lot of tagliatelle, as my Imperia pasta maker came with a tagliatelle cutter, and I haven’t bought any other [...]

Green Tagliatelle Pasta with Fennel Pork Ragu, Green Olives, and Almonds

Thursday, July 8th, 2010

This is the second version of a pasta dish I made from a pork ragu. I had bought a half pork shoulder, braised it in white wine and chicken stock with fennel, red onion, carrots, and celery, shredded the meat, and continued to braise for a total of about four hours. I only paid about [...]

Tagliatelle Pasta with Fennel Pork Ragu, Escarole, and Orange Zest

Wednesday, July 7th, 2010

Pork ragu and other hearty meat sauces are one of the specialties of the Northern Italian region of Emilia-Romagna. They are paired with tagliatelle, the regional pasta, a fresh string noodle about 1/4 inch thick. Pork shoulder is an excellent cut for a braised ragu – it’s inexpensive, and the long, slow cooking brings out [...]

Tagliatelle Pasta with Prawns and Baby Artichokes

Friday, June 4th, 2010

I subscribed to La Cucina Italiana Magazine recently, and my first issue has an article about 5 great Italian ingredients. One of the ingredients is artichokes, and the article includes a great recipe for a tagliatelle pasta with prawns and baby artichokes. The prawns look really tasty resting on the mound of pasta, with the [...]

Green Tagliatelle Pasta with Roasted Pepper and Garlic Puree

Thursday, June 3rd, 2010

Here is a lovely pasta dish, as colorful as it is delicious. The sauce is a blend of two strong, deep flavors – sweet roasted peppers and earthy roasted garlic. The bright red sauce contrasts brilliantly with the bright green tagliatelle – made with pureed spinach and watercress mixed into the eggs. Although there are [...]

Tagliatelle Pasta with Asparagus, Ramps, and Orange

Monday, May 31st, 2010

Here is a spring pasta, with two great flavor combinations at work: asparagus and ramps, and asparagus and orange. It’s green, fresh, and has spring written all over. A little high-quality olive oil drizzled over top, along with maybe a bit of sea salt, would finish it off fine. Living in New York City, finding [...]