Fresh Egg Tagliatelle Recipe
Riverland Family Farms cherry tomatoes, heirloom elephant garlic, basil, pecorino
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Ingredients
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Fresh Egg Tagliatelle Ingredients
Method
Preparation Instructions
Make the Pasta Dough
On a clean surface, make a mound with the flour and create a well in the center. Crack the eggs into the well. Using a fork, gradually incorporate the flour into the eggs until a dough forms. Knead the dough for about 10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for 30 minutes.
Roll Out the Pasta
After the dough has rested, divide it into four pieces. Roll out each piece using a pasta machine or a rolling pin until it's thin (about 1/8 inch thick). Cut into tagliatelle strips. Dust with flour to prevent sticking.
Prepare the Sauce
In a skillet, heat the olive oil over medium heat. Add minced elephant garlic and sauté until fragrant (about 1 minute). Add the cherry tomatoes and cook until they begin to burst, about 5-7 minutes. Season with salt and pepper.
Cook the Pasta
Bring a large pot of salted water to a boil. Add the fresh tagliatelle and cook for 2-3 minutes until al dente. Reserve a cup of pasta water, then drain the pasta.
Combine and Serve
Add the cooked pasta to the skillet with the tomato sauce. Toss to combine, adding reserved pasta water as needed to achieve desired consistency. Stir in fresh basil and serve topped with grated pecorino cheese.