Taglierini (also known as tagliolini) are 1/16-inch-wide ribbons of pasta.
This recipe was created to accompany Taglierini with Caramelized Scallops and Rosemary Beurre Blanc .
Recipe information
Yield
Makes about 3/4 pound
Ingredients
Food-Processor Pasta Dough , rolled out
all-purpose flour for tossing
Preparation
Attach ribbon-pasta cutters to pasta machine and attach handle to thinnest cutter. Line a tray with a dry kitchen towel. Feed first rolled out pasta sheet, which will have dried out slightly but will still be soft, through cutter and toss generously with flour. Form pasta loosely into nest and arrange on kitchen-towel-lined tray. Make more taglierini with remaining dough in same manner. Taglierini may be made 1 day ahead and chilled on towel-lined tray, covered loosely with plastic wrap.
