How to make Tagliolini fresh pasta and a lemon pesto
2 organic lemons
150ml of water
2 Cups of flour (Durum Wheat Semolina or similar) 330gr
40gr Butter (about 3 tablespoons)
120gr grated Parmigiano
Some parsley for garnish
Salt and Pepper
Lemon Pesto
In a bowl soften the butter with a fork until smooth (doesn’t have to be perfect just broken down)
When the butter is soft, add the zest of 2 lemons
Add the juice of 1 lemon and half
Add the Parmigiano cheese grated (can add more if too lemony to cut)
Mix well until the pesto looks like scrambled eggs (some does not have to be perfectly mixed)
Add black pepper to taste
Set aside
Preparation of Tagliolini from scratch
In a bowl add the 2 cups of flour, and then the water a little at the time
Make a hole in the center of the flour and slowly added ¾ cup of water kneading in as you add the water
When the dough is compact enough, remove it from the bowl and start to kneed well on a cutting board or on another flat and stable place
Work it well until the surface is smooth
Cut the dough using a knife – cover the second half with a bowl so does not dry out
Starting with the first half, use your rolling pin to roll out the dough. Try to get into a rectangle or square shape. The dough should be about 2-3 mm thick
When you have a dough thick 2-3 mm add some flour on the top of the reload out dough
Roll each side of the rectangle, meeting in the center
Cut the pasta (keeping together) widthwise, into the desired width of your pasta (for tagliolini around 3mm each) – until about halfway through the full length
Using your knife, slide under the pasta, with the flat side to the center where the 2 rolled edges meet and lift up changing the orientation of the knife from horizontal to vertical.
Separate the pasta into individual pieces and place it into a parchment paper-lined dish with flour in the bottom.
With your hands mix the pasta so loose and lightly covered in the extra flour
Cut the remaining dough and then repeat the rolling and cutting for the second ball
Boil a pot of water – salt once boiling
Add the pasta into the boiling pot – cook 2-3 minutes once the pasta is floating.
Remove from heat once cooked to your liking – remove the pasta with a pasta spoon (to drain the water) and transfer to the pesto bowl
Mix the pasta into the lemon pesto until well covered.
Plate and garnish with parsley