Tagliatelli with Breadcrumbs, Garlic and Brown Butter
"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."
- Ready In:
- 1hr
- Ingredients:
- 13
- Serves:
-
4
ingredients
-
Pasta
- 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
-
Finish
- 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
directions
- 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.
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RECIPE SUBMITTED BY
sugarpea
Snohomish, WA
I’m a former interior designer and landscape designer. At the moment I get to enjoy being at home and working only when I want to. I like rollerblading, hiking, backpacking and trips to the ocean. I grew up on a farm in the Midwest and moved to the Northwest when I was thirty, over twenty years ago. I’m afraid they’ll have to bury me here in WA. This is God’s country and I’m never leaving.
I have a smallish collection of cookbooks, preferring to use the library and a copy machine. Among my favorites though, are: Recipes 1-2-3, by Rozanne Gold, a collection of recipes containing no more than 3 ingredients (excepting water, salt and pepper); A Treasury of Great Recipes, by Mary and Vincent Price, recipes collected from friends and chefs of great restaurants around the world; The Mediterranean Diet Cookbook, by Nancy Harmon Jenkins, about a collection of cuisines I’m convinced are the healthiest in the world and The Low-Calorie Gourmet, by Pierre Franey.
Currently my passions are our dogs, the garden, cooking, the natural world and of course, Dh. I can now add Zaar to that list of passions (translate: addiction). We have three dogs, two rescued and one adopted. They are Sugarpea, a Golden Retriever, Chickpea, a Llasa Apso and Sweetpea, a Shih Tzu; small, medium and large. We’re quite a sight out on the trail. One of the things I am most fond of about living here is the ability to vegetable garden year ‘round.