Tagliatelle: recipe

Pasta tagliatelle (tagliatelle, ital.) - a traditional kind of classic Italian egg pasta, is a kind of noodles, originating from the Emilia-Romagna region. This sort of noodles is the main typical pasta in Bologna. Tagliatelle pasta (and not spaghetti!) Is traditionally served with bolognese sauce (tagliatelle alla bolognese, ital.). One of the types of egg noodles is tagliatelle - pizzokery.

Legend of Tagliatelle

According to legend, the Tagliatelle pasta was invented by the skilful cook Tagliatelle, who has a wide culinary fantasy. The recipe was coined in 1487 in honor of the wedding of the illegitimate daughter of Pope Alexander V, the beautiful Lucretia Borgia, with Alfonso I d'Este. The main prototype, inspired by the romantic chef, was the blond curls of Lucretia Borgia. Subsequently, this type of paste has become widespread. Tagliatelle noodles are flat thin strips of dough of an average width of 5-8 mm. In 1972, the recipe for cooking tagliatelle was officially registered in the Chamber of Commerce and Industry of Bologna.

How to cook tagliatelle?

So, Tagliatelle, the recipe is close to authentic. It is good, if you have a special noodle on the farm, but you can do without this device, presumably, it was originally prepared exactly. You will also need parchment paper and a sharp knife.

Ingredients for the dough:

Preparation:

We pour the flour (necessarily sifted) on the working surface with a slide. Let's make a depression in the center. In the cavity we will pour eggs and add. Gently stir with a fork. We knead the dough, gradually pouring in the flour. Meter the dough until it stops sticking to the work surface. The dough should be springy and elastic. Further, if there is a noodle, use it as written in the instructions. You can cut the tagliatelle by hand. We roll out a small thin layer, sprinkle flour on both sides and turn off the spiral. We cut it with a sharp knife and unfold it. We spread spreaded tagliatelle on a sheet of parchment paper, sprinkled with flour, and dried. Tagliatelle should not stick to each other. The dried tagliatelle can be cooked like ordinary pasta products al dente for 5-10 minutes. Dried products can be kept long enough.

Tagliatelle with mushrooms

You can cook tagliatelle with shrimps, tagliatelle with mushrooms, tagliatelle with salmon. Tagliatelle recipe with porcini mushrooms.

Ingredients:

Preparation:

Mushrooms are washed and cut into small enough. Peel the onions and garlic. Cut the onion finely and fry until light golden in color. AT a separate large frying pan fry the mushrooms, too, until the golden hue. Mix the contents of the two frying pans, add the wine and let it evaporate on low heat, stir with a spatula. Now pour in the cream, add salt, add freshly ground pepper (we use peas of different varieties and kinds of pepper). Sauce boil about twice. By the end of the process, add crushed garlic. Tagliatelle boil al dente and throw it back in a colander. Spread the plates on the plates of tagliatelle, add the onion-mushroom mixture and 1 tablespoon of olive oil. Sprinkle with grated cheese. We decorate with basil leaves and serve with light table wine.