fresh tagiatelle with garlic rucola and sundried tomatoes pasta
Jadwiga Arnoux
Ingredients
- Fresh tagiatelle pasta
- Garlic cloves
- Wild rucola (arugula)
- Sundried tomatoes
- Olive oil
- Salt
- Ground black pepper
- Lemon juice
- Grated Parmesan cheese
- Fresh basil leaves
- Dried oregano
Steps
Step-by-Step Guide to Making Fresh Tagiatelle with Garlic Rucola and Sundried Tomatoes Pasta
Are you ready to enjoy a delicious pasta dish that's perfect for a romantic dinner or a family gathering? Follow these simple steps to make fresh tagiatelle with garlic rucola and sundried tomatoes pasta.
Ingredients:
- 2 cups all-purpose flour
- 4 large eggs
- 1/2 teaspoon salt
- 1/4 cup grated Parmesan cheese
- 2 cloves of garlic, minced
- 2 tablespoons olive oil
- 2 cups fresh rucola leaves
- 1 cup sundried tomatoes, chopped
- Salt and pepper to taste
Instructions:
Step 1: Start by making the dough for your tagiatelle. In a large mixing bowl, combine the flour and salt. Add the eggs one at a time, mixing well after each addition.
Step 2: Once all the eggs are incorporated, add the grated Parmesan cheese and mix until everything is well combined. Knead the dough for about 5-10 minutes, or until it becomes smooth and elastic.
Step 3: Cover your bowl with a damp cloth and let it rest for about an hour. Meanwhile, prepare the other ingredients.
Step 4: In a large pan, heat olive oil over medium heat. Add garlic and cook for about a minute, or until it's fragrant.
Step 5: Add the chopped sundried tomatoes to the pan and cook for about 2-3 minutes, or until they become soft and slightly browned.
Step 6: Season with salt and pepper to taste and remove the pan from heat.
Step 7: After an hour of resting, divide the dough into 4 equal parts and roll each part out into thin sheets. Use a knife to cut the sheets diagonally into long, thin strips.
Step 8: Bring a large pot of salted water to a boil. Add your tagiatelle and cook for about 2-3 minutes, or until they're cooked to your liking.
Step 9: Drain the pasta and add it to the pan with the garlic rucola and sundried tomatoes. Toss everything together until the pasta is well coated.
Step 10: Serve immediately, garnished with additional Parmesan cheese or fresh herbs if desired. Enjoy your delicious homemade tagiatelle with garlic rucola and sundried tomatoes pasta!
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Title: How to Make Fresh Tagiatelle with Garlic Rucola and Sundried Tomatoes Pasta
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To make fresh tagiatelle with garlic rucola and sundried tomatoes pasta, follow these simple steps:
1. In a large mixing bowl, combine the flour and salt. Add the eggs one at a time, mixing well after each addition.
2. Once all the eggs are incorporated, add the grated Parmesan cheese and mix until everything is well combined. Knead the dough for about 5-10 minutes, or until it becomes smooth and elastic.
3. Cover your bowl with a damp cloth and let it rest for about an hour. Meanwhile, prepare the other ingredients.
4. In a large pan, heat olive oil over medium heat. Add garlic and cook for about a minute, or until it's fragrant.
5. Add the chopped sundried tomatoes to the pan and cook for about 2-3 minutes, or until they become soft and slightly browned.
6. Season with salt and pepper to taste and remove the pan from heat.
7. After an hour of resting, divide the dough into 4 equal parts and roll each part out into thin sheets. Use a knife to cut the sheets diagonally into long, thin strips.
8. Bring a large pot of salted water to a boil. Add your tagiatelle and cook for about 2-3 minutes, or until they're cooked to your liking.
9. Drain the pasta and add it to the pan with the garlic rucola and sundried tomatoes. Toss everything together until the pasta is well coated.
10. Serve immediately, garnished with additional Parmesan cheese or fresh herbs if desired. Enjoy your delicious homemade tagiatelle with garlic rucola and sundried tomatoes pasta!