EGG TAGLIATELLE WITH BUTTER AND PARMIGIANO REGGIANO

Primi piatti

EGG TAGLIATELLE WITH BUTTER AND PARMIGIANO REGGIANO

Recommended track: Dire Straits – Once upon a time in the west

s there any comfort food more comforting than this? We don’t think so!
…and for such a simple recipe, the ingredients must be of the highest quality starting with the butter!

That’s why, in collaboration with Montanari & Gruzza, we chose the “Antica Cremeria” butter, made from pasteurized cream. This time we used the tin version, which helps preserve all the aromas of the raw cream and the lactic cultures from Sacco System once opened.

Ingredients

for 4 servings:

• 200 g “00” flour for pasta
• 2 eggs
• A pinch of salt
• “Antica Cremeria” butter by Montanari & Gruzza

Put the flour on the board, forming a well in the center for the eggs. Add the pinch of salt and start working the eggs with a fork.
This step is very important: besides blending yolks and whites evenly, the brisk motion of the fork incorporates air into the mixture, which will give the dough its ideal texture later on.

While whisking the eggs with the fork, gradually bring in the flour from the edges with your left hand until it’s all incorporated.

Now comes the real “workout” phase: using the palms of your hands, start pressing the dough, collecting any crumbs from the board.
If you think that once the dough comes together your job is done—well, you’re quite mistaken! This is actually the most crucial step, where the warmth of your hands and the pressure you apply help transform the still rough dough into a smooth, supple ball.

How long does this take? It depends on the room temperature, the warmth of your hands, and the strength you put into kneading. Once you have a smooth dough, it’s time for another essential step: resting. The dough will still feel firm and elastic at first, but after resting for about 30 minutes under a bowl, you’ll find it much softer and more pliable to the touch.

Of course, you can also make the dough in a stand mixer—just remember to let it rest afterward.

Next, decide whether to roll it out by hand or with a pasta machine. In our family, the grandmothers have always used the machine, so that’s what we do too. The same goes for cutting the tagliatelle—you can roll the sheet and slice it with a knife, or use the pasta machine attachment.

Cook them quickly in plenty of salted boiling water, and then comes the best part—the sauce.

A small tip: since this is a “cook-and-eat” dish, we recommend saving some of the pasta cooking water. Use a ladle or two to warm the serving pan before adding the tagliatelle, and later, add a few more ladles to create the perfect emulsion with the Antica Cremeria butter from Montanari & Gruzza.

Finish with a generous sprinkle of Parmigiano Reggiano once plated.