有料レシピITALIAN · PASTA

Tagliatelle al Limone

Name: Tagliatelle al Limone
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 400 g tipo 00 flour; 4 large eggs, at room temperature; 2 unwaxed Amalfi lemons; 100 g Parmigiano Reggiano, finely grated; 80 g unsalted cultured butter; Sea salt and freshly cracked pepper

Silky ribbons of handmade pasta in a luminous lemon and Parmigiano sauce — a lesson in Italian simplicity, and in knowing when to stop.

Italiano

20 分下ごしらえ

15 分加熱

35 分合計

4人数分

520 kcal1 人分

中級難易度

— (評価 0 件)35 分中級原文の言語：イタリア語

材料

人数分4

元の分量の 1.00 倍。

この先は会員向けです

無料のアカウントを作ると、材料の全リスト、すべての手順、つくり手のメモが読めます。

手順どおりに作る

01
Make the dough
Bring flour and eggs together slowly with a fork, then knead until satin-smooth and springy. Wrap and rest for 30 minutes — the gluten needs the time more than you need the speed.

02
Roll until translucent
Roll the rested dough one setting at a time. When you can see your hand through it, fold and cut into generous ribbons. Dust with semolina so nothing sticks.
03
Build the emulsion
Melt butter gently with lemon zest — never let it colour. Add a ladle of starchy pasta water, then the Parmigiano away from direct heat.
04
Toss, gloss and serve
Transfer the pasta straight from the water into the pan. Toss vigorously for a full minute until glossy, then finish with fresh zest and pepper.

この先は会員向けです

あと 3 の手順とシェフのメモが待っています。

作り続ける

Tagliatelle al Limone

材料

手順どおりに作る

Make the dough

Roll until translucent

Build the emulsion

Toss, gloss and serve

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