Easy to make and so quick, believe me, this recipe is perfect for a midweek dinner.
If you have more time and a pasta machine, try to make the fresh tagliolini by yourself and this simple and poor dish will be a perfect solution for a family Sunday lunch.
320 gr. (11.2 oz) tagliolini or linguine – a knob of unsalted butter – 2 small garlic cloves, peeled and finely chopped, the juice of 1 or 2 lemons (… depend by the juiciness ) – 200 gr. ( 7 oz.) cream – salt, pepper, 2 tablespoon parsley, finely chopped – good quality grated parmesan cheese
In a big pan start boiling the pasta cooking water. In the meantime, in a saucepan melt the butter, add the garlic and cook for one minute at low flame. Add the lemon juice, the zest and the cream. Let it reduce for two minutes, then season with salt and pepper and finish with the parsley.
Add the salt in the boiling water and cook the pasta until “al dente”. Don’t drain the pasta, but take it with a big fork and put it in the pan with the lemon sauce. Finish the cooking adding half glass of pasta cooking water. Serve immediately with the parmesan cheese.
For the homemade tagliolini:
300 gr. (10.5 oz)semolina flour – 3 eggs – 1 pinch of salt
Put the flour on the wooden board or kitchen surface, make a well in the middle and break in the eggs. Mix with a fork the yolks and the white then start to pick a little flour at time. When the dough is enough compact, use your hands to work the dough into a homogeneous texture. Work the dough for a least 5 minutes until it becomes smooth and elastic. Wrap the dough in a cling film and set aside for 20 minutes.
Roll through a pasta machine or with a rolling pin, then cut into very thin strips.