Lemon Tagliolini
The recipe Lemon Tagliolini can be made in roughly 30 minutes. This side dish has 329 calories, 10g of protein, and 15g of fat per serving. For 56 cents per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. This recipe serves 4. 1067 people have made this recipe and would make it again. Head to the store and pick up semolina flour, salt, fresh thyme, and a few other things to make it today. It is brought to you by en.julskitchen.com. Overall, this recipe earns a solid spoonacular score of 55%. Tagliolini with Red Caviar, Tagliolini With Lobster And Fresh Tomatoes, and Tagliolini al cacao cacio e pepe are very similar to this recipe.
Servings: 4
Preparation duration: 30 minutes
Ingredients:
½ teaspoon freshly ground black pepper
50 g of butter
1 teaspoon of extra virgin olive oil
2 free range eggs
Fresh thyme
ground black pepper
juice and zest of 1 organic lemon
3 tablespoons of grated Parmesan cheese
100 g of plain flour
1 pinch of salt
100 g of semolina flour
Equipment:
frying pan
Cooking instruction summary:
To make fresh pasta follow the recipe or watch the video linked above, adding the black pepper along with the salt in the dough.Let the pasta sheets dry on a wooden surface dusted with semolina flour for about 20 minutes, then cut them into thin noodles. Arrange them well apart on the wooden surface or on a large tray to make them dry.In a skillet melt the butter over low flame with the juice and the grated peel of one lemon.Cook the tagliolini in boiling salted water for about 1 minute, drain them al dente and pour them into the pan with a tablespoon of cooking water.Add the grated Parmesan cheese, the freshly ground black pepper and some fresh thyme. Toss the tagliolini for a minute or two, thus allowing the cheese to melt with the butter and lemon juice into a creamy and zesty dressing from the pasta.Serve immediately and add some fresh thyme.
Step by step:
1. To make fresh pasta follow the recipe or watch the video linked above, adding the black pepper along with the salt in the dough.
2. Let the pasta sheets dry on a wooden surface dusted with semolina flour for about 20 minutes, then cut them into thin noodles. Arrange them well apart on the wooden surface or on a large tray to make them dry.In a skillet melt the butter over low flame with the juice and the grated peel of one lemon.Cook the tagliolini in boiling salted water for about 1 minute, drain them al dente and pour them into the pan with a tablespoon of cooking water.
3. Add the grated Parmesan cheese, the freshly ground black pepper and some fresh thyme. Toss the tagliolini for a minute or two, thus allowing the cheese to melt with the butter and lemon juice into a creamy and zesty dressing from the pasta.
4. Serve immediately and add some fresh thyme.
Nutrition Information:
covered percent of daily need
