Ingredients
- 375 g flour 00
- 10 egg yolks
- pistachio paste
- peeled pistachios
- char eggs
- shallot
- extra virgin olive oil
- salt
For the recipe of tagliatelle with pistachio and char eggs, add the egg yolks, 20 g of pistachio paste (a spoonful) and a pinch of salt to the flour; mix the ingredients with 30 g of water or a little more, depending on the type of flour, and work to obtain a homogeneous paste. Wrap it in plastic wrap and let it rest in the fridge for an hour. Then roll it out into thin sheets
and cut the noodles, with the machine or with the knife.
For the dressing: Chop a small shallot and let it dry in a pan with a little oil, wet with two tablespoons of water and then dissolve a tablespoon of pistachio paste and cook for a few moments: it must remain fluid. Boil the tagliatelle in boiling salted water for a minute and then sauté in the dressing, distribute them on the plates and complete them with a little chopped pistachios and char eggs.
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