Tagliolini
Tagliolini. Todays #recipe from Tuscany is basically lemon spaghetti but with #Tagliolini. It’s an egg pasta. Thinner than Tagliatelle. #madeinitaly with durum wheat and 00 flour and free range eggs. Tagliolini are light and silky and taste great with just fried garlic and lemon 🍋 pulled right off the tree. The difference between #Americancooking and #italiancuisine is that Italians use fewer ingredients so you can taste each one. I sprinkle with sliced radishes for a burst of color (this is the American in me) in lieu of fresh ground pepper. And while I think traditionally this should pair with oregano,, I don’t like the dirty flavor of oregano. I add basil leaves because I bought a basil plant for my room window at @ancoradelchianti Incidentally - and you should know this - I would never cook pasta for an Italian. I save the spaghetti making for my lovers. :) But I have learned every Italian will criticize your pasta making skills no matter how good of a cook you are. So pasta I simply make for myself. #cookingforone You need to cook your Tagliolini quickly. 4 minutes in boiling water. Any more they will lose their shape and bite. Make sure the pasta has plenty of space in the pan. Tagliolini like most of the #Italianmen I know are #emotionallyavoidant They need space. Make sure to generously salt your water. As an American, I was taught by my mom to add oil to my water so the noodles don’t stick but if there is enough room in the pan is there is no need to add oil. Also you’ll note I didn’t rinse or shock the noodles after cooking. Rinsing removes the starch water and the starch is what helps the sauce adhere to both your noodles and your a*s. Buon appetito! #lunchinspiration
Interested in booking a #cookingholiday DM me.
#ladolcevita #mylifeinitaly #americaninitaly #italiancooking#artofliving #foodiegram #foodie
#cookinglessons #cookeryschool
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