Lemon Tagliolini

By GialloZafferano · 90 min

Ingredients

Instructions

1. Make the pasta dough: put the flour in a bowl, add the beaten eggs and mix with a fork. When it starts to come together, knead by hand on a work surface, adding a little more flour if needed.
2. Once smooth and uniform, shape the dough into a ball and rest it for at least 30 minutes at room temperature in a cool, dry place. Divide it into 2 portions and wrap the one you are not using in cling film. Dust the portion you will roll with a little semolina.
3. Roll the dough through the pasta machine from the widest setting to the narrowest until it is a very thin sheet (or use a rolling pin).
4. Cut the sheet into rectangles 10 inches long. Cut them into tagliolini with the machine's tagliolini cutter (or roll the sheet up and slice it into strips about 1/16 inch wide).
5. Gather the strands by hand into nests and set them on a tray dusted with semolina.
6. Make the sauce: finely grate the lemon zest and squeeze the juice. Strain the juice and weigh out 1.4 oz.
7. In a large pan, gently melt the oil, one cube of butter (keep the rest for later), the thyme leaves and the lemon zest.
8. Cook the tagliolini in salted boiling water (gently, not vigorously) for 1 minute. Drain them into the sauce, add a ladle of cooking water and stir for a few moments. Turn off the heat and stir in the remaining butter.
9. Toss quickly until well combined. Plate, garnish with thyme leaves and serve immediately.

Summarized from GialloZafferano's video. Watch it for the details.

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