Learn how to make fresh tagliatelle with @Rafael Nistor, delicious and easier than you might think!
Ingredients for 2 people:
Fresh pasta:
150g. semolina flour (5 oz)
100g. Flour 00 (1 cup)
2 eggs
150 ml. Whipping cream (2/3 cup)
10 zucchini flowers
50g. Pumpkin seeds (½ cup)
50g. Pecorino cheese (½ cup)
20g. Butter (1 ½ tbsp)
Turmeric to taste
Salt and pepper to taste
Take the two types of flour and mix them well. Add two eggs and a pinch of salt.
Knead well until you get a smooth and homogeneous dough.
Cover with plastic wrap and leave to rest for 30 minutes in the refrigerator.
Take the zucchini flowers and remove the pistil, then cut them into thin strips lengthwise and keep them for later.
Take the dough and roll it out making it very thin.
Fold it several times on itself, flour all sides well so that it does not stick and then cut it to create the tagliatelle.
In a non-stick pan, toast the pumpkin seeds and set them aside.
Add the tagliatelle in abundant salted water and cook for a few minutes, then transfer them to a pan with a knob of butter, add the cream, then turmeric and cook for another two minutes.
With the flame off, add the pecorino and stir in the pasta. If it is too dry, add some cooking water.
Plate the pasta, add the cream, pumpkin seeds, pecorino cheese and fresh pepper.