About meHi there. I’m Antonella and this is my blog.
Tagliolini al limone are probably one of my favourite comfort food. Few good ingredients for a super dish!
300 gr. semolina flour – 3 eggs – a knob of unsalted butter – 2 small garlic cloves, peeled and finely chopped, the juice of 1 or 2 lemons (… depend by the juiciness ) – 200 ml cream – salt, pepper, 2 tablespoon parsley, finely chopped – good quality grated parmesan cheese
Put the flour on the wooden board or kitchen surface, make a well in the middle and break in the eggs. Mix with a fork the yolks and the white then start to pick a little flour at time. When the dough is enough compact, use your hands to work the dough into a homogeneous texture. Work the dough for a least 5 minutes until it becomes smooth and elastic. Wrap the dough in a cling film and set aside for 30 minutes.
Roll through a pasta machine or with a rolling pin, then cut into very thin strips.
In a saucepan melt the butter, add the garlic and cook for one minute at low flame. Add the lemon juice, the zest and the cream. Let it reduce for two minutes, then season with salt and pepper and finish with the parsley.
Cook the tagliolini in boiling salted water for 4 minutes. Don’t drain the pasta, but take it with a big fork and put it in the pan with the lemon sauce. Finish the cooking adding half glass of pasta cooking water. Serve immediately with the parmesan cheese.