Egg Pasta Tagliolini Cipriani
Cipriani's Tagliolini, crafted by Cipriani in its Venice facilities, boast a distinct roughness to the touch, attributed to the high-quality semolina used in its production, symbolizing artisanal craftsmanship. Its characteristic straw-yellow hue, typical of egg pasta, reflects its meticulous preparation.
Consistently uniform when cooked, this pasta is both light yet resilient, encapsulating the distinct flavor of durum wheat. Renowned across the globe, Cipriani's Tagliolini stands as the chosen pasta served in every esteemed Cipriani restaurant worldwide.
With a cooking time of merely 2 minutes, Cipriani's egg pasta prides itself on utilizing 100% high-quality Italian ingredients and a unique artisanal production process. The thin and elastic dough cooks swiftly, and its low moisture content ensures a yield of 5 servings from every 250g of the product. Additionally, its porous nature allows it to absorb generous amounts of sauce, enhancing the overall dining experience.
The Traditional Recipes
Egg Pasta with Ham au Gratin
This dish is one of the few combinations of French and Italian cuisines on our menu.
The pasta and the ham are Italian; the sauce and the cooking method are French. It has
become a classic of Harry’s Bar because everybody likes it so much.
SERVES 6 AS A FIRST COURSE OR 4 AS A MAIN COURSE
- salt
- 3 tablespoons unsalted butter (45g)
- 1/2 cup (about 2 ounces) prosciutto, cut into julienne strips (60g)
- 3/4 pound dried tagliolini or tagliatelle (egg pasta) (330g)
- 1/2 cup freshly grated Parmesan cheese
- (65g) plus extra to pass at the table
- 1/2 cup Béchamel Sauce
- (125 ml)(page 229)
Preheat the broiler.
Bring a large pot of water to a boil and add a tablespoon of salt. Melt 1 tablespoon (15g) of the butter in a large skillet over medium-high heat. Add the ham and cook it for a minute or 2, stirring constantly. Cook the pasta in the boiling water for 2 minutes or until al dente. Drain it well in a colander, and put it in the skillet. Toss it with the ham, add another tablespoon (15g) of the butter, sprinkle with half the Parmesan, and toss well.Spread the pasta evenly in a 2-quart (2 liter) ovenproof casserole. Spoon the sauce over the top and sprinkle with the remaining Parmesan. Cut the remaining butter into bits and scatter over the top. Broil as close as possible to the heat source until golden and bubbly, about 1 to 2 minutes. Serve immediately and pass around a small bowl of grated Parmesan cheese.
Egg Pasta with Olive Oil and Parsley
Almost any combination is suitable in this dish — it’s very good with parsley alone.
Angelo, a waiter at Harry’s Bar for many years and a special favorite with Truman Capote, had very strong opinions about food and always liked to tell the customers what they should eat. Since he was usually on a diet, he strongly recommended noodles with oil and parsley — and that’s what everyone ordered!
SERVES 6 AS A FIRST COURSE OR 4 AS A MAIN COURSE
- 1/4 cup olive oil (60 ml)
- 2 tablespoons finely chopped flat-leaf parsley
- salt
- freshly ground pepper
- 3/4 pound dried tagliolini or tagliatelle (egg pasta) (330g) or
- 1 pound spaghetti (450g)
- 2 tablespoons unsalted butter, softened (30g)
- 1/4 cup freshly grated Parmesan cheese
- (30g) plus extra to pass at the table
Bring a large pot of water to a boil. Heat the oil in a large skillet over medium-high heat. Add 1-2 tablespoon of the parsley, and some salt and pepper and cook for a minute or so. Salt the boiling water and cook the pasta — egg pasta for 2 minutes, spaghetti for about 8 minutes, or until al dente — and drain well in a colander. Add the pasta, the softened butter, and the Parmesan to the sauce in the skillet and toss well. Transfer to a heated platter and garnish with the remaining parsley. Serve immediately and pass around a small bowl of grated Parmesan cheese.