Handmade Tagliatelle & Simple Summer Pasta
On a weekly basis, Nonna and I will get together and cook something delicious using her own traditional methods - and if there's one thing Nonna knows how to cook, it's pasta. This post explores two of my personal favourite pasta dishes; one being Nonna's handmade tagliatelle, and the other a simple pasta sauce that's perfect for summer. To see us use these recipes, head over to our Instagram reels to watch Nonna and I make our mouthwatering recipes..
Nonna's Handmade Tagliatelle
We made a quick and easy fresh pasta that you can do at home, without needing a machine! We're keeping it light and summery, so have paired it with our Ligurian Pesto.
Ingredients
For 3 people, you'll need..
300g pasta flour (100g per person), plus extra for dusting
3 eggs (1 egg per person)
Pot of Pesto Ligure*
Parmesan* or Grana Padano* to serve
*Ingredients that are found in our pantry
Method
Before making, we'd recommend watching our Instagram reel, so you can see exactly how we make it.
Pile the pasta flour directly on a large surface, and make a well in the centre.
Break the eggs into the centre of the well, and begin to combine the eggs & flour (either using a fork or your hands - hands if you're like Nonna!).
Once it's been worked into a consistent ball of dough, kneed it with the heel of your hand for 10 minutes or until the mixture is smooth and elastic. Add small amounts of water or flour to adjust consistency if needed.
Wrap the dough in cling film and refrigerate for half an hour.
Dust your surface with flour and start to roll the pasta with a rolling pin, using the technique Nonna uses in our Instagram Reel.
Fold the sheet of pasta (as seen in the reel) and cut into strips (around 3/4cm). Unravel the tagliatelle strips with your hands, dusting the pasta and surface as you go to prevent sticking.
Cook the pasta in salted boiling water for 3-5 minutes (you'll know it's cooked once the pasta floats to the top).
While the pasta cooks, gently warm the pesto in a separate saucepan and add a ladle of the pasta water.
Strain your cooked pasta and pop it into the pesto to combine together in a pasta-pesto marriage.
Serve with grated Parmesan or Grana Padano over the top.
Buon Appetito!
Simple Summer Pasta Recipe
A few ingredients, creating the most delicious, summery pasta. We've used our organic yellow tomatoes and a basil and garlic linguine, both of which you can find in our pantry.
Ingredients
For 3/4 people, you'll need..
Extra virgin olive oil*
2 cloves garlic, sliced
1 chili, sliced (you can use more or less to your taste)
Jar of Antica yellow tomatoes*
Pinch of salt
A handful of fresh basil leaves
Packet of Aglio & Basilico linguine*
*Ingredients that are found in our pantry
Method
Before making, we'd recommend watching our Instagram reel, so you can see exactly how we make it.
Fry garlic and chilli in a generous drizzle of olive oil, and allow cook for a couple of minutes.
Add the jar of yellow tomatoes, turn up the heat and pop the lid on. Simmer for 5 minutes.
Remove the lid, add the salt and basil and lower the heat.
Bring a separate pan of water to the boil and salt, then add the pasta. Cook according to the instructions on the packet.
Once al dente, add the tomato pan and bring together for a minute or two to combine the sauce and pasta as one.
Buonissimo!
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