Tagliatelle, Homemade, White and Green
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 2 hrs |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 200 g flour
- 2 egg (s)
- 2 egg yolks
- 0.5 ½ cup arugula
- 1 dash olive oil
Print Recipe
Pin Recipe Instructions
- Whisk the eggs with the yolk and divide into two portions. Put the rocket in one half and finely puree the mixture. Add half of the flour and knead a smooth green pasta dough.
- Make the white dough from the remaining eggs and the other half of the flour and knead well with your hands. Let the dough rest for about 20 minutes.
- Cut the pasta dough into slices and turn them through a roller of the pasta machine until the sheets are rolled out nice and thin. Then cut into ribbon noodles with the ribbon noodle roller and hang the pasta to dry for a short time.
- Briefly cook the tagliatelle in plenty of boiling salted water (1 - 1.5 minutes) and soak in ice-cold water.
- Just before serving, heat in a large pan or in the oven, mixed with a little butter.
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