Tagliatelli with Breadcrumbs, Garlic and Brown Butter
Ready In: 1 hr
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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