METHOD
Fresh Egg Tagliolini with Summer Vegetables
Giorgio Locatelli & Locanda Locatelli
“I grew up in a kitchen very close to a garden so all kinds of fresh vegetables were a strong influence on whichever dish we decided to prepare that day. You can use a variety of different vegetables – whatever you can get hold of that is seasonal”.
Ingredients
Serves 4
For the pasta
500g/1lb 2oz /4 cups‘00’ flour
a pinch of salt
3 large eggs
2 large egg yolks
2 tsp olive oil
For the vegetables
2 courgettes
2 carrots, peeled
5 asparagus spears
3 tomatoes
a handful of fresh peas
a handful of young broad beans
4 tbsp extra virgin olive oil
2 garlic cloves, peeled
1 spring onion, thinly sliced
6 tbsp white wine
10 sugar snap peas, sliced thinly on the bias
4 courgette flowers
3 tbsp finely chopped flat-leaf parsley
3 tbsp grated Parmesan cheese
salt
Method
1 Sieve the flour onto a clean work surface and make a well in the centre with your fist. Sprinkle the salt into the well, then crack in the eggs and add the egg yolks and olive oil. Break the yolks with the fingertips of one hand, and then move your fingers in a circular motion, gradually incorporating the flour, until you have worked
in enough to start bringing it together in a ball.Knead the dough for 10 minutes, then divide it into 2 balls, cover with cling film, and leave to rest for 1 hour before use.
2 Roll the dough in a pasta machine until smooth then, using the tagliolini cutter, put the flattened dough through the machine. Spread the pasta out on a floured surface to dry.
3 Cut the outer green layer of the courgettes into strips the same width and thickness as the tagliolini. Cut the carrots and asparagus into similar size strips. Put the strips in a colander, season with salt and leave for 15 minutes until soft.
4 Bring a large saucepan of salted water to the boil. Blanch the tomatoes for 1 minute, then skin, quarter, deseed and cut them into wedges. Blanch the shelled peas for 2 minutes, then refresh
in cold water. Do the same with the broad beans. Keep the water boiling, as you will use it for the pasta.
5 Heat the oil in a large heavy-based frying pan over a medium heat. Add the garlic and spring onion and fry for 2 minutes until soft. Turn up the heat to high and add the vegetable strips. Pour in the wine and add the sugar snap peas, blanched tomatoes, peas and broad beans. Cook for a further 2 minutes, then set aside.
6 Add the tagliolini to the boiling water and cook for 2 minutes until just tender. Drain, reserving a little of the cooking water. Tip the pasta into the sauce. A dd the courgette flowers, parsley and Parmesan and pour in a little of the reserved cooking water. Cook for 1–2 minutes, stirring continuously, then serve.