Growing Chefs! Ontario Herb-Laminated Tagliatelle
Herb-Laminated Tagliatelle
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Ingredients
Equipment
Directions
Get Organized!
Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.
Get Prepped!
Mound the flour on a clean work surface and create a wide well in the centre. Pour the whole eggs, egg yolks, and olive oil into the well. Use a fork to whisk the eggs, gradually bringing flour in from the inner walls until a paste forms.
Incorporate the remaining flour and knead the dough by hand for approximately 10 minutes, until its surface is silky and smooth. Wrap the dough tightly in plastic wrap and allow it to rest at room temperature for 1 hour.
Divide the rested dough into manageable portions. Keep any dough you are not working with covered to prevent it from drying out. Flatten one portion and roll it through the pasta machine, beginning at the widest setting. Continue rolling the sheet through progressively narrower settings until it is thin but still strong enough to handle.
Cut the pasta sheet in half so that you have two pieces of equal size. Arrange a single layer of fresh herb leaves over one sheet, leaving a small border around the edges. Avoid overlapping the leaves or placing them too close together.
Lightly mist or brush the uncovered areas of dough with water. Place the second sheet of pasta over the herbs and gently press the two sheets together, working from the centre outward to remove any trapped air.
Return the laminated sheet to the pasta machine. Roll it through once at a wider setting to seal the layers, then continue rolling until the pasta is approximately the thickness of a business card (Setting 5 or 6). Handle the sheet gently to keep the herb pattern intact.
Dust the laminated pasta sheet lightly with flour and fold it loosely into a flat, wide roll. Using a sharp chef’s knife, cut the roll into ribbons approximately ¼ inch (6 millimetres) wide. Unfurl the tagliatelle immediately and gently toss the ribbons with flour. Arrange them into loose nests to prevent sticking.
Repeat with the remaining dough and herbs.
Get Cooking!
Bring a large pot of generously salted water to a rolling boil. Add the tagliatelle and cook for 2 – 3 minutes, or until tender but still pleasantly firm.
Gently drain the pasta and toss it immediately with your prepared sauce. If the pasta will not be sauced right away, toss it with a small amount of olive oil to prevent sticking.
Growing Chefs! Ontario Recipe
Herb-Laminated Tagliatelle
Ingredients
Equipment
Directions
Get Organized!
Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.
Get Prepped!
Mound the flour on a clean work surface and create a wide well in the centre. Pour the whole eggs, egg yolks, and olive oil into the well. Use a fork to whisk the eggs, gradually bringing flour in from the inner walls until a paste forms.
Incorporate the remaining flour and knead the dough by hand for approximately 10 minutes, until its surface is silky and smooth. Wrap the dough tightly in plastic wrap and allow it to rest at room temperature for 1 hour.
Divide the rested dough into manageable portions. Keep any dough you are not working with covered to prevent it from drying out. Flatten one portion and roll it through the pasta machine, beginning at the widest setting. Continue rolling the sheet through progressively narrower settings until it is thin but still strong enough to handle.
Cut the pasta sheet in half so that you have two pieces of equal size. Arrange a single layer of fresh herb leaves over one sheet, leaving a small border around the edges. Avoid overlapping the leaves or placing them too close together.
Lightly mist or brush the uncovered areas of dough with water. Place the second sheet of pasta over the herbs and gently press the two sheets together, working from the centre outward to remove any trapped air.
Return the laminated sheet to the pasta machine. Roll it through once at a wider setting to seal the layers, then continue rolling until the pasta is approximately the thickness of a business card (Setting 5 or 6). Handle the sheet gently to keep the herb pattern intact.
Dust the laminated pasta sheet lightly with flour and fold it loosely into a flat, wide roll. Using a sharp chef’s knife, cut the roll into ribbons approximately ¼ inch (6 millimetres) wide. Unfurl the tagliatelle immediately and gently toss the ribbons with flour. Arrange them into loose nests to prevent sticking.
Repeat with the remaining dough and herbs.
Get Cooking!
Bring a large pot of generously salted water to a rolling boil. Add the tagliatelle and cook for 2 – 3 minutes, or until tender but still pleasantly firm.
Gently drain the pasta and toss it immediately with your prepared sauce. If the pasta will not be sauced right away, toss it with a small amount of olive oil to prevent sticking.