Tagliatelle Del Magnifico Recipes

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PASTA DEL MAGNIFICO ALLA GARGA



Pasta del Magnifico alla Garga image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 17m

Yield 2 servings

Number Of Ingredients 9

1 cup heavy cream
2 tablespoons cognac or dry sherry
1 lemon, zested
1 large navel orange, zested
1/2 teaspoon coarse salt
2 tablespoons fresh mint, chopped, about 3 sprigs
12 leaves fresh basil, shredded or torn
1/2 pound linguini, cooked to al dente, or 3/4 pound fresh linguini, cooked to al dente
1/2 cup grated Parmigiano-Reggiano

Steps:

  • In a skillet over medium low heat, heat cream. Add cognac or dry sherry, lemon and orange zest and salt. Simmer sauce 7 to 10 minutes. Add mint and basil to the sauce. Toss hot, drained pasta with sauce and grated cheese. Transfer to serving dish or dinner plates.

HOMEMADE TAGLIATELLE



Homemade Tagliatelle image

Do you have an old pasta machine getting dusty in your pantry? Now is the time to use it! Use this recipe to make homemade tagliatelle, or try thinner, more delicate tagliolini. Cut into thicker strands for pappardelle. All it takes is a fun afternoon in the kitchen!

Provided by Alemarsi

Categories     World Cuisine Recipes     European     Italian

Time 1h35m

Yield 4

Number Of Ingredients 3

2 ¼ cups Italian-style tipo 00 flour
3 large eggs
1 pinch salt

Steps:

  • Place flour on a marble or wooden work surface. Make a well in the center and crack in eggs; add salt. Gently beat eggs using a fork, incorporating the surrounding flour, until mixture is runny. Pull remaining flour into the center using a bench scraper, incorporating it until dough forms a ball.
  • Knead dough with your hands by flattening the ball, stretching it, and folding the top towards the center. Turn 45 degrees and repeat until dough is soft and smooth, about 10 minutes.
  • Shape dough into a ball. Place in a bowl and cover with plastic wrap. Refrigerate until firm, 30 minutes to 1 hour.
  • Divide the dough into 3 equal portions. Flatten the first portion and pass through the thickest setting of the pasta machine. Dust with more flour, fold in half like a book and repeat 3 to 4 times, flouring, folding, and passing through the thickest setting,until the dough is smooth in texture, even in size, and no longer sticky.
  • Move the pasta machine to a middle setting and pass each sheet through once. Move to the next-to-last setting and pass through once. Cut in half. Repeat with remaining 2 portions.
  • Add the tagliatelle attachment to the pasta machine and pass each piece through. Roll the machine handle with one hand and collect the pasta with the other.
  • Gently toss pasta with some more flour. Air dry for 30 minutes.
  • Cook tagliatelle in plenty of salted, boiling water until tender yet firm to the bite, 3 to 5 minutes.

Nutrition Facts : Calories 297.3 calories, Carbohydrate 49.2 g, Cholesterol 139.5 mg, Fat 4.8 g, Fiber 1.6 g, Protein 12.8 g, SaturatedFat 1.3 g, Sodium 92.6 mg, Sugar 0.5 g

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