Parsley Tagliatelle al Limone
Updated: Apr 28, 2020
Glossy, zesty, creamy pasta. Enough said.
Except for maybe this makes the perfect date night meal, or that it will satisfy every one of your pasta cravings. For my fresh tagliatelle, parsley oil, and lemon-butter-garlic sauce please keep reading...
This recipe will serve 4, or 3 generously!
For the parsley oil:
1/3 cup extra virgin olive oil
1 1/2 teaspoons of salt
1 small bunch of flat leaf parsley, roughly chopped
For the pasta dough:
2 tablespoons of parsley oil
1 tablespoon cold water
2 large eggs
1 teaspoon salt
2 cups of type 00 white flour
Handful of fine semolina for dusting (or more flour)
For the pasta sauce:
juice of 1 lemon
zest of 1 lemon
1 tablespoon salt (or to taste)
1 tablespoon of freshly cracked black pepper
100 grams of butter, chopped
3 tablespoons of extra virgin olive oil
3 cloves of garlic, thinly sliced
125 grams of Parmigiano-Reggiano (or good quality parmesan), finely grated
1 small bunch flat leaf parsley
2 tablespoons Parmigiano-Reggiano, finely grated
To make the parsley oil:
In a blender add the olive oil, salt and parsley and blitz until the parsley is mostly incorporated. The oil should be a vibrant green colour, a few flecks of parsley remaining is fine.
To make the pasta dough:
In a mixing bowl add flour, salt, eggs and parsley oil. Mix with your hands until the dough comes together. If your dough seems too crumbly, or its not holding together well, add the cold water and/or another teaspoon of parsley oil.
Flour a chopping board and place dough on it. Knead the dough (for no more than 2 minutes) to form a ball. Flatten the dough so it is about 12 cms thick and then tightly wrap in cling wrap. Set this aside for at least an hour and a half.
Set up a pasta machine, preferably with a fettuccini/tagliatelle attachment.
Divide dough into 4 equal pieces. One at a time (wrap up rest of dough while you work on one piece) roll it out with a rolling pin until 4 cms thick. Next work the dough through the pasta machine on the various thickness settings, until you have a long piece of pasta that you can just see the light through.
Put the pasta sheet through the tagliatelle attachment, and once cut dust thoroughly with semolina or flour to prevent it from drying out.
For the Pasta al Limone:
In a shallow dutch oven or large saucepan, add oil, butter, lemon zest, lemon juice, black pepper, garlic and salt. Cook, stirring frequently (so that the garlic doesn't brown too much).
In a large pot of heavily salted boiling water, (the fresh pasta needs heavily salted water), cook pasta stirring occasionally, until almost al dente -fresh pasta only needs 2 minutes in boiling water, and it will finish cooking completely in the sauce.
After approximately 2 minutes, remove pasta from the water and using a slotted spoon add it to the large saucepan. Add 2 ladlefuls of the pasta water, and the parmesan, and stir until the parmesan is melted and sauce is creamy, glossy and emulsified.
Serve pasta seasoned with more pepper, parmesan and lemon zest, and garnished with some parsley leaves. Please enjoy!
Notes: If the pasta sauce looks too tight, add some more pasta water. If it is too thin you can add some more cheese or continue stirring for another minute (it will continue thickening as it cooks).