Herb Tagliolini with Lemon and Pecorino Sauce

• Produce

  • 1 1/2 Lemons, Zest from small organic
  • 2 tsp Marjoram, dried
  • 2 tbsp Parsley
  • 2 Sage, leaves
  • 5 Shallots
  • 2 tsp Thyme, dried

• Refrigerated

  • 3 Eggs, large

• Condiments

  • 1 tbsp Lemon juice

• Baking & Spices

  • 1 Salt
  • 50 g Semolina flour
  • 100 g Stone-milled flour
  • 150 g Whole wheat flour

• Oils & Vinegars

  • 4 tbsp Olive oil

• Dairy

  • 3 tbsp Butter
  • 1/4 cup Milk

• Other

  • Plenty of chopped parsley and grated pecorino or grana, to serve

Found on hortuscuisine.com

Description

Ingredients

• 50 g semolina flour
• 100 g stone-milled flour
• 150 g whole wheat flour
• 3 large eggs
• 1 tbsp olive oil
• 2 tbsps finely chopped parsley
• 2 tsps dried marjoram
• 2 tsps dried thyme
• 2 sage leaves
• 3 tbsps olive oil
• 3 tbsps butter
• 5 shallots, finely chopped
• Zest from 1½ small organic lemons
• 1 tbsp lemon juice
• ¼ cup milk
• salt
• Plenty of chopped parsley and grated pecorino or grana, to serve

Directions

• To make the dough, add the flours and herbs to a large bowl or a wooden board and make a well in the center. Add the eggs and oil, and knead as per recipe above.
• Let the dough rest for at least an hour before rolling out, then roll it out as per instructions above, and let dry. Cut out tagliolini shape and make nests.
• Bring a large pot of water to a rolling boil, and add a tablespoon of salt.
• While the water comes to a boil, make the sauce.
• Add the oil, butter and shallot to a pan and stir-fry on medium-low until golden, about 5 minutes. Add the lemon zest and juice, the milk, and salt, and cook for 5 more minutes.
• Boil the tagliolini for about 3 minutes. When ready, they should float to the surface. Drain them straight into the pan, turn on the burner on medium-high and toss the pasta with the sauce, adding a couple tablespoons of pasta water to make the sauce creamy.
• Add fresh chopped parsley and grated cheese to taste, toss well, and serve.