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Marika Contaldo Seguso’s Basil Tagliatelle with Butter, Sage and Parmesan
This rustic, made-from-scratch pasta dish comes from Marika Contaldo Seguso, Venice-based cookbook author and cooking instructor. To create the green-flecked tagliatelle, she incorporates vibrant basil into a simple egg-based dough. Fresh pasta typically requires ample kneading, but with a food processor, the dough is ready in minutes. For serving, Contaldo Seguso infuses a generous amount of butter with fresh sage and smashed garlic cloves in a skillet, then lifts the pasta out of the boiling water and adds it directly to the skillet. Parmesan goes in at the end, along with some starchy water left over from cooking the pasta—an age-old Italian trick that yields a rich, luscious sauce that lightly clings to and coats the noodles. The tagliatelle cooks quickly, so take care to not overdo it; a few minutes should be plenty for achieving the perfect, tender yet firm al dente texture.
4 to 6
Servings
Tip
Don’t worry if you don’t have a pasta machine or attachment. You can still make the tagliatelle by rolling the quartered dough it into thin, even sheets by hand with a rolling pin, then cutting the pasta as instructed.
1 hour
plus resting
Ingredients
-
3
large eggs
-
2⅓
cups all-purpose flour, plus more as needed and for dusting
Directions
-
01In a liquid measuring cup, whisk together the eggs and 2 tablespoons water. In a food processor, combine the flour, basil and 1 teaspoon salt. Process until the basil is in fine bits and fully incorporated into the flour, about 30 seconds. With the processor running, slowly add the egg mixture. Process until the dough clears the sides of the bowl in large chunks, 1 to 2 minutes.
Reviews
September 3, 2024
Weight?
Any chance we could get a weight on the AP flour?
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