Egg Pasta Tagliarelle Cipriani
Cipriani's Tagliarelle stands as a pinnacle of pasta excellence, meticulously crafted to perfection. This 1.1cm wide pasta, with a cooking time of merely 3 minutes, epitomizes the artistry of traditional Italian pasta-making. The touch reveals a subtle roughness, attributed to the premium semolina meticulously chosen for its creation, representing the hallmark of artisanal craftsmanship.
Exclusively produced at Cipriani's facilities in Venice, these Tagliarelle, known as Tagliatelle, boast a superior texture, maintaining a perfect balance between being light and yet robust enough to withstand the cooking process flawlessly. Their elegant, elongated form offers a generous surface area that beautifully absorbs sauces, ensuring each bite is a harmonious blend of pasta and flavor.
Cipriani's Tagliarelle is a true testament to the brand's commitment to excellence, delivering a pasta experience that embodies the essence of Italian culinary heritage. Celebrated for their exceptional quality and swift cooking time, they promise to elevate any dining occasion with their refined taste and texture.
The Traditional Recipes
Tagliarelle with Tomato Sauce
Tagliarelle at Pomodoro is one of those basic recipes that every Italian restaurant should be able to do well. In fact, you can use the dish to judge a restaurant: Do they use a good brand of pasta? Do they cook it well — neither undercooked nor overcooked? Do they cook it to order? Is the tomato sauce fresh? Are the butter, oil, and cheese good? Unless all the answers are yes, forget about the restaurant! For this dish you can use any pasta, any shape, white or green, with or without egg. If you’re using dried egg pasta, you will need 3/4 pound (330g).
SERVES 6 AS A FIRST COURSE OR 4 AS A MAIN COURSE
1 recipe Fresh Tomato Sauce with Basil
1 pound of Tagliarelle (500g)
1 tablespoon unsalted butter, softened (15g)
1/2 cup freshly grated Parmesan cheese
(65g) plus extra to pass at the table
6 fresh basil leaves for garnish
Bring a large pot of water to a boil. Prepare the tomato sauce in a large skillet and keep it warm over low heat. Salt the boiling water, add the Taglierelle, and cook for about 2 minutes or until al dente. Drain well in a colander and add the spaghetti to the skillet along with the softened butter and Parmesan cheese. Toss well to combine. Put the spaghetti on a heated platter and garnish with the whole basil leaves. Pass around a small bowl of grated Parmesan cheese.