Prep 30 mins
Cook 30 mins
Mild, homemade comfort food. You could use store pasta for this, especially fresh store pasta, but homemade can't be beat. Great way to relieve stress and really not all that time consuming. In fact, the less you fuss with it, the better. You don't need a pasta machine for tagliatelle. Cook time is resting time for the dough.
- 7⁄8 cup all-purpose flour, plus more for dusting work surface
- 1⁄2 cup semolina, plus more for dusting pasta
- 1⁄4 teaspoon salt
- 2 extra large eggs, room temperature
- 2 teaspoons olive oil
- 4 tablespoons unsalted butter
- 1 tablespoon garlic, minced
- 1 tablespoon fresh sage, minced
- 3 1⁄2 cups coarse breadcrumbs
- salt & freshly ground black pepper
- 16 ounces fresh tagliatelle pasta noodles
- 1⁄4 cup olive oil
- 2 tablespoons parmesan cheese
- Pasta: Makes 10 ounces dough.
- Combine sifted flour and semolina in a bowl with the salt; make a well in the center of mixture and add eggs and olive oil.
- With two fingers, mix in a circular pattern until all the flour is incorporated; avoid overmixing for a tender dough.
- Scrape dough from bowl onto a floured surface; knead gently until dough is smooth; form into a disk, wrap tightly in plastic wrap and refrigerate 30 minutes or up to overnight.
- May be frozen up to one month; thaw in refrigerator.
- On a lightly floured surface, roll dough out into a 1/16" thick sheet; sprinkle top surface of dough with semolina to prevent sticking and gently roll dough up, jelly-roll fashion.
- Cut crosswise into 1/4" slices; dust the pieces again with semolina and shake loose into noodles; cover with a towel until ready to cook.
- Finish: Melt the butter in a skillet until it begins to turn brown; add garlic, sage, breadcrumbs, salt and pepper; toss to combine.
- Transfer to a jelly-roll pan and bake until golden brown, about 6 minutes, tossing halfway through; boil pasta in salted water to desired doneness, 2-3 minutes; drain.
- Toss pasta with olive oil, Parmesan, and 2 1/2 cups of the breadcrumbs; sprinkle remaining breadcrumbs on top.