Tag: Tagliatelle

Recipe Pistachio tagliatelle and char eggs – Italian Cuisine

Recipe Pistachio tagliatelle and char eggs


  • 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.

Tagliatelle with ragù recipe – Italian Cuisine – Italian Cuisine


  • 500 g Tagliatelle with egg
  • 300 g Coarse ground beef
  • 300 g Tomato sauce or peeled
  • 150 g Pork belly
  • 50 g Yellow carrot
  • 50 g of celery
  • 50 g Onion
  • Half a glass of white wine
  • Half a glass of milk
  • Broth
  • Parmigiano Reggiano Dop
  • Extra virgin olive oil
  • salt
  • pepper

For the recipe of tagliatelle with meat sauce, melt the finely chopped pancetta in a pan.
Peel and chop the carrot, celery and onion, then fry them in the pan with 3 tablespoons of oil.

Add the minced meat and brown it until you feel it "sizzle". Add the wine and let it evaporate for a few minutes.

Pour the passata or the peeled tomatoes, cover and simmer over low heat for about 2 hours, adding, if necessary, some boiling broth.

Pour the milk, then season with salt and pepper.

Boil the noodles in plenty of boiling salted water, drain and dip them in the pan with the ragù.

Complete with fresh grated Parmesan cheese.

Recipe Tagliatelle and mushrooms in fricassee – Italian Cuisine

Recipe Tagliatelle and mushrooms in fricassee


  • 400 g mixed mushrooms
  • 300 g egg noodles
  • 3 eggs
  • garlic
  • thyme
  • marjoram
  • lemon
  • extra virgin olive oil
  • salt
  • pepper

In this recipe we have used Egg noodles by Pam & Panorama.
Discover the other products of the Pam & Panorama brand

For the recipe of tagliatelle and mushrooms in fricassee, put the water for the pasta on the fire. Meanwhile cut the mushrooms into small pieces and brown them in a pan with a thin layer of oil and a clove of crushed garlic. Sauté for about 6-7 minutes, with a little thyme and marjoram.

Beat the eggs in a bowl with a pinch of salt, pepper and 3-4 tablespoons of lemon juice. Salt the water and toss the pasta; drain al dente, without drying it too much, and put it back in the saucepan. Add three quarters of the mushrooms and the beaten eggs, stirring to cream it. Serve it by completing it with the remaining mushrooms.

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page

Close