Recipe: Tagliolini Pasta with Fresh Broccoli
For 6 Semola 500gr
In a bowl put your flour and about 3 pinches of salt, in another bowl beat the eggs, and then add it to the flour. Mix with a fork and add a tiny pinch of olive oil, pull out from the bowl and start working it on the counter. If the dough is too sticky add some flour, but not too much. When ready cover with some plastic rap and let rest for about half an hour. Pull out the pastamachine 1st work on the largest whole at least 4 times each time folding the dough. Then start getting thinner and thinner, at that point pass the dough only once each time without folding it. If you have a good pasta machine you will also have the attachment for thetagliolini, pass the thin dough through the tagliolini shape and voila’ you will have your pasta.
- 2 hand fulls of broccolini (calabresi type)
- Onion 1 big one
- Pancetta as much as you like
- Saffron 1 small package
- Extra virgin olive oil
In a large pan saute’ the diced pancetta with a good amount of olive oil and make it crispy. Take out the pancetta and leave the oil, saute’ the onion, once nice and soft add back the pancetta (if the broccoli are still not ready switch off the sauce). In the mean time start boiling the water for the pasta and when it starts boiling, drop in the broccolini for about 2 minutes and then drain and add to the sauce. Keep the water on gas since you will have to boil the pasta. Keep some water from the pasta in case the sauce will result a bit dry, a cup will do. Before draining the pasta add the saffron to the sauce and melt it in. When the pasta is cooked drain and mix in the sauce if dry use the water previously put aside.