Tagliolini al limone
- Prepare
- 30 mins to 1 hour
- Cook
- 10 to 30 mins
- Serve
- Serves 4
- Dietary
- Nut-free
Fresh homemade tagliolini is tossed with a creamy lemon, mascarpone and mint sauce in this simple pasta recipe made with fewer than 10 ingredients. You’ll need a pasta machine with a tagliolini cutter.
Method
To make the tagliolini, put the flour on a clean work surface and make a well in the centre. Crack the eggs into the well. Using a fork or your hands, gradually mix the flour into the eggs until combined.
Knead the dough until smooth and soft. Shape into a ball, wrap in cling film and leave to rest for about 30 minutes.
Unwrap the dough and roll it through a pasta machine, gradually working through the settings until it’s thin enough for tagliolini. Pass the pasta sheets through the tagliolini cutter. Dust lightly with flour and set aside.
Bring a large saucepan of salted water to the boil. Add the tagliolini and cook for about 2 minutes, or until al dente.
To make the sauce, put the mint leaves and a ladle of the pasta water in a frying pan over a medium heat. Cook for about 1 minute to infuse the water. Add the butter and mascarpone and stir until combined, then add the lemon juice.
Drain the tagliolini and add it to the sauce. Toss well to coat.
Serve immediately, topped with the lemon zest and grated Parmesan or vegetarian hard cheese.
