Fresh Taglierini

Name: Fresh Taglierini
Yield: Makes about 3/4 pound
Ingredients: Food-Processor Pasta Dough , rolled out; all-purpose flour for tossing

August 20, 2004

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.

TagsPasta Italian European Dinner Dairy Free Nut Free Vegetarian Gourmet

Recipe notes

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