TAGLIATELLE WITH PORCINI BUTTER SAUCE
Sautéed until tender, these porcini mushrooms will retain their bold personality and produce mega mushroom flavor. In a rich butter-and-garlic sauce mingling with fresh tagliatelle, their essence is further enhanced by chopped parsley and a lashing of sharp, salty Pecorino Romano. A time-saving tip: while it's hard to beat fresh pasta from scratch, especially with a three-ingredient recipe like the one here, you can swap in storebought fresh or dried tagliatelle.
Provided by Greg Lofts
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Time 3h5m
Number Of Ingredients 13
Steps:
- Tagliatelle: Mound flour on a clean work surface or in a large bowl. Make a well in center. Add egg, yolks, oil, and warm water to well. Using a fork and stirring outward from center, gradually incorporate flour into egg mixture until a ragged dough forms.
- Transfer to a lightly floured work surface and knead until dough is smooth and elastic, 6 to 8 minutes. (Or combine ingredients in a mixer bowl and knead with the dough-hook attachment 8 to 10 minutes.) Tightly cover with plastic wrap and let stand at room temperature until soft and pliable, at least 30 minutes and up to 2 hours.
- Cut dough into 4 portions. Keeping remaining portions covered with plastic, shape one into a rectangle. With a pasta roller on its largest setting (1 on a KitchenAid stand-mixer attachment), run dough through roller. Fold dough in half and run through largest setting again. Repeat once or twice more. Turn machine to next setting and pass through roller once.
- Continue passing dough through, lowering setting each time, until dough has run through the smallest setting (8 on KitchenAid attachment). Transfer to a tray generously dusted with semolina (or all-purpose) flour; dust top with more. Repeat process with remaining portions of dough.
- Attach a tagliatelle/fettuccine cutter to a pasta machine. Roll each sheet through cutter. Hang in a single layer on a pasta rack or transfer to a tray dusted with semolina and let dry, 30 minutes. (Pasta can be made up to 1 day ahead: Once dry, loosely twirl handfuls of pasta into 6 "nests," generously dust with more semolina, and refrigerate in a single layer in an airtight container.)
- Porcini Butter Sauce: Heat a large straight-sided skillet over medium. Add oil, butter, and garlic. When butter melts and garlic sizzles, add mushrooms; season with salt. Cook, stirring occasionally, until mushrooms are tender and golden brown, 12 to 15 minutes. Add pepper flakes and cook 30 seconds more.
- Meanwhile, cook pasta in a large pot of generously salted boiling water until al dente,2 to 3 minutes. Reserve 1 cup pasta water; drain. Add 2/3 cup pasta water to skillet with mushrooms. Bring to a simmer. Add tagliatelle, tossing until sauce thickens slightly and evenly coats pasta, about 1 minute. Remove from heat.
- Add parsley and half of cheese, tossing to combine. Add more pasta water as needed, a little at a time, until sauce evenly clings to pasta again. Serve topped with remaining cheese, pepper flakes, and a drizzle of oil.
EGG NOODLES WITH HERB BUTTER SAUCE
Simple side dish that can be served warm or cold. Add chicken, salmon, tuna, meatballs, or whatever protein you like to turn this dish into a main dish. I like to make this and have a large bowl of it in the refrigerator for the family to dip into at any time.
Provided by Darci Juris
Categories Pasta
Time 20m
Number Of Ingredients 8
Steps:
- 1. Cook noodles as directed on package, drain, and transfer to a large bowl.
- 2. Combine the butter, oil, garlic powder, basil, parsley, parmesan cheese, salt and pepper. Whisk until blended.
- 3. Pour butter mixture over the noodles and toss to coat. Add more garlic powder or cheese to taste.
- 4. Ready to serve! It's that simple, and a family pleaser.
TAGLIATELLE WITH PROSCIUTTO AND BUTTER
Like cacio e pepe, this prosciutto-studded pasta - coated in emulsified butter, starchy pasta cooking water and Parmesan - requires repetition to master, but it's not at all difficult. Adapted from Evan Funke's pasta cookbook, "American Sfoglino," this dish comes together with just a few ingredients, but you'll need to work fast: Add the pasta, pasta water and cheese to the butter and prosciutto quickly, then stir vigorously while gently jostling the pan back and forth with the other hand. Serve immediately, as the pasta can lose its luster within minutes as it soaks up the sauce.
Provided by Alexa Weibel
Categories dinner, for two, lunch, quick, weekday, pastas, main course
Time 15m
Yield 2 servings
Number Of Ingredients 5
Steps:
- Bring a large pot of water to a boil over high heat.
- In a large skillet, melt the butter over medium-high heat until frothy and golden, about 1 minute. Add half the prosciutto in one flat layer. Cook until crisp, 1 to 2 minutes, then transfer cooked prosciutto to a paper towel-lined plate. Repeat with remaining prosciutto, leaving it in the skillet, and remove skillet from heat.
- Season the boiling water lightly with salt. When the salt dissolves, add the tagliatelle and cook until toothsome and slightly undercooked, 2 to 4 minutes or according to package instructions.
- Just before your pasta is ready, return the skillet to the heat and warm over medium. Do not drain the pasta, but use a slotted pasta fork or tongs and transfer the cooked pasta directly to the skillet. Working quickly, add 1/2 cup Parmigiano-Reggiano and about 1/4 cup of the pasta cooking water and swirl vigorously to emulsify, jostling the pan at the same time, and cook just until sauce is silky, about 1 minute.
- Divide the pasta among shallow bowls, sprinkle with pepper and remaining prosciutto and serve immediately, along with more Parmigiano-Reggiano if desired.
EGGS NOODLES WITH HERB BUTTER SAUCE
Simple side dish that can be served warm or cold. Add chicken, salmon, tuna, meatballs, or whatever protein you like to turn this dish into a main dish. I like to make this and have a large bowl of it in the refrigerator for the family to dip into at any time.
Provided by Darci Juris
Categories Pasta Sides
Time 25m
Number Of Ingredients 8
Steps:
- 1. Cook noodles as directed on package, drain, and transfer to a large bowl.d.
- 2. Combine the butter, oil, garlic powder, basil, parsley, parmesan cheese, salt and pepper. Whisk until blende
- 3. Pour butter mixture over the noodles and toss to coat.
- 4. Ready to serve! It's that simple, and a family pleaser.
SPINACH TAGLIATELLE WITH BUTTERY TOMATO SAUCE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the olive oil over medium-low to medium heat, add 2 tablespoons of the butter and melt into the oil. When the butter bubbles add the garlic and onions, and season with salt and a little pepper. Cover and cook to soften, stirring occasionally until the onions are very soft and sweet, about 15 minutes, but not brown. Add the stock and tomatoes to the pot, breaking up the tomatoes with a potato masher or wooden spoon. Add several leaves of basil, torn. Gently simmer to thicken, 20 to 30 minutes.
- Bring a large pot of water to boil for the pasta, cook to al dente and reserve 1 cup starchy cooking water. Drain the pasta, add back to the pot but keep off the heat. Toss the pasta with the water, remaining 1 tablespoon butter, half the sauce and some cheese. Serve in shallow bowls topped with more sauce, and pass the cheese at table.
- Get Rachael's shopping list for this episode's recipes here.
TAGLIATELLE WITH BABY VEGETABLES AND LEMON-PARMESAN SAUCE
The pasta cooking liquid helps turn the cheese, cream, and sautéed vegetables into an incredible sauce.
Provided by Bon Appétit Test Kitchen
Categories Pasta Sauté Vegetarian High Fiber Dinner Parmesan Lemon Green Bean Zucchini Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Diabetes-Friendly
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Cook pasta in large pot of boiling salted water until just tender. Drain, reserving 2 cups cooking liquid. Return pasta to pot.
- Meanwhile, heat oil in large skillet over medium heat. Add onion and zucchini; sprinkle with salt and pepper. Sauté until zucchini is almost tender, about 8 minutes. Add beans and lemon peel. Toss 1 minute.
- Scrape contents of skillet over pasta in pot. Add 1 1/4 cups Parmesan cheese, cream, lemon juice, and 1 cup reserved cooking liquid. Place over medium-high heat and toss until heated through and sauce coats pasta, adding more reserved pasta liquid by 1/4 cupfuls to moisten as needed. Season to taste with salt and pepper. Serve, passing additional cheese separately.
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