Fresh Tagliatelle with Spring Vegetables
Handmade egg tagliatelle tossed with a medley of spring vegetables sautéed in olive oil. Artichokes, asparagus, zucchini, peas, and fava beans are cooked separately to preserve their texture, then combined with fresh herbs and finished with Parmesan. A celebration of seasonal produce in a light, vegetable-forward pasta.
Ingredients
- 1 ¾ cups all-purpose flour, siftedbread flour1:1wheat
higher gluten content
- ¾ cups semola flour, sifteddurum wheat flour1:1wheatadds gluten
similar protein structure
- 3 egg, medium
- 1 pinch salt
- 1 cup onion, sliced
- 1 carrot, sliced
- 3 artichoke, sliced
- 1 asparagus, stalks
- 2 zucchini, sliced
- 1 pea
- 1 fava beanlima beans1:1legume
similar texture
- 1 parsley, stems
- 1 rosemary, branch
- ½ lemon, juiced
- 1 sage, leaves
- salt(optional)
- pepper(optional)
- parmesan cheese, grated(optional)
- 3 tablespoon extra virgin olive oil
Instructions
- 1
Sift all-purpose flour and semola flour onto a work surface and form a mound. Create a well in the center.
- 2
Break eggs into the well, add a pinch of salt, and beat lightly with a fork. Gradually draw flour inward without letting eggs escape.
- 3
Once eggs are blended with flour and no liquid remains, knead dough until soft, elastic, and no longer sticky.
- 4
Work with clean hands, brushing off dry flour bits and dusting with semolina as needed to prevent sticking.
- 5
After about ten minutes, wrap the smooth, silky dough in plastic wrap or cloth and rest at room temperature for 20 minutes.
- 6
Divide rested dough into 2-3 pieces, keeping unworked pieces covered to prevent drying.
- 7
Using a rolling pin, roll dough on a floured board to 1-⅛" thick, working from center outward. Alternatively, use a pasta machine: pass through the thickest setting 2-3 times while folding, then continue through each setting until reaching the second thinnest.
- 8
Cut rolled dough into strips about ¼" wide using a pasta machine cutter or sharp knife. Unroll into fettuccine and spread on a semolina-dusted tray.
- 9
Finely slice all vegetables, removing tough outer leaves and stems. Keep each vegetable separate.
- 10
Soak sliced artichokes in water with half a squeezed lemon to prevent browning.
- 11
Finely chop all herbs and set aside.
- 12
Heat extra virgin olive oil in a large skillet and lightly sauté onion with a pinch of salt.
- 13
When onion begins to soften, add carrots and sauté for a few minutes.
- 14
Add remaining vegetables in order: drained artichokes, zucchini, peas and fava beans, asparagus. Cook each for several minutes, stirring well, before adding the next.
- 15
Season with salt and pepper. If needed, add a few tablespoons of water and let steam until vegetables are tender.
- 16
Add chopped herbs and mix well.
- 17
Bring a large pot of salted water to a boil. Add noodles and cook for 3-4 minutes.
- 18
Drain noodles and add to the skillet with vegetable sauce.
- 19
Stir well and serve immediately with fresh grated Parmesan cheese.
Tips
Soak artichokes in lemon water immediately after slicing to prevent oxidation and browning.
Keep pasta dough covered while resting and between rolling to prevent a dry crust from forming.
Add vegetables in the specified order to ensure each cooks the appropriate amount of time given different densities.
Fresh egg pasta cooks very quickly; test at 3 minutes to avoid overcooking.
Good to Know
Uncooked fresh tagliatelle can be refrigerated on a semolina-dusted tray for up to 2 hours, or frozen for up to 3 months on a tray before transferring to an airtight container. Cooked dish is best served immediately.
Make pasta dough and rest up to 4 hours ahead. Roll, cut, and dry on trays up to 2 hours before cooking. Prepare and slice all vegetables and herbs up to 4 hours ahead, keeping artichokes submerged in lemon water.
Serve immediately after tossing with vegetables while pasta is hot. Top with fresh grated Parmesan and a drizzle of extra virgin olive oil.
Common Mistakes
Do not skip the 20-minute rest to avoid tough, elastic dough that tears when rolling.
Do not add all vegetables at once to avoid overcooking softer vegetables like asparagus and zucchini.
Do not allow pasta dough to dry during rolling and resting to avoid cracking and uneven texture.
Do not cook fresh pasta beyond 4 minutes to avoid mushiness.
Substitutions
Dairy-Free Swaps
General Alternatives
similar protein structure
similar texture