Categories: Pasta

Ingredients

• For the dough:
• 50 g semolina flour
• 100 g stone-milled flour
• 150 g whole wheat flour
• 3 large eggs
• 1 tbsp olive oil
• 2 tbsps finely chopped parsley
• 2 tsps dried marjoram
• 2 tsps dried thyme
• 2 sage leaves
• For the sauce:
• 3 tbsps olive oil
• 3 tbsps butter
• 5 shallots, finely chopped
• Zest from 11/2 small organic lemons
• 1 tbsp lemon juice
• 1/4 cup milk
• salt
• Plenty of chopped parsley and grated pecorino or grana, to serve

Directions

1. To make the dough, add the flours and herbs to a large bowl or a wooden board and make a well in the center. Add the eggs and oil, and knead as per recipe above.
2. Let the dough rest for at least an hour before rolling out, then roll it out as per instructions above, and let dry. Cut out tagliolini shape and make nests.
3. Bring a large pot of water to a rolling boil, and add a tablespoon of salt.
4. While the water comes to a boil, make the sauce.
5. Add the oil, butter and shallot to a pan and stir-fry on medium-low until golden, about 5 minutes. Add the lemon zest and juice, the milk, and salt, and cook for 5 more minutes.
6. Boil the tagliolini for about 3 minutes. When ready, they should float to the surface. Drain them straight into the pan, turn on the burner on medium-high and toss the pasta with the sauce, adding a couple tablespoons of pasta water to make the sauce creamy.
7. Add fresh chopped parsley and grated cheese to taste, toss well, and serve.

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