付费食谱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分钟备料

15分钟烹饪

35分钟合计

4份量

520 kcal每份

进阶难度

— (0 条评分)35分钟进阶原文语言：意大利语

配料

份数4

按原量的 1.00 倍换算。

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一步一步做

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.

剩下的部分给会员

还有 3 个步骤和厨师的笔记在等你。

继续做菜

Tagliatelle al Limone

配料

一步一步做

Make the dough

Roll until translucent

Build the emulsion

Toss, gloss and serve

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