Organic Egg Pasta Tagliardi Cipriani
Cipriani's Tagliardi, a contemporary take on the classic Maltagliati, epitomizes artisanal expertise and innovation. Retaining a delightful roughness to the touch, thanks to the meticulously selected semolina used in its crafting, it signifies the essence of traditional craftsmanship. With a cooking time of 4 minutes, these egg-based pasta sheets redefine tradition with a modern twist.
Exclusively produced at Cipriani's facilities in Venice, the Tagliardi by Cipriani showcases a unique, 1.2x1.2in irregular cut, offering a distinctive texture that clings beautifully to sauces. Their ability to maintain a delicate balance between resilience and lightness during cooking is a testament to their superior quality. These reinvented Maltagliati celebrate the authentic flavors of the past while embodying the innovation and culinary prowess synonymous with Cipriani . A culinary masterpiece that embodies tradition with a contemporary flair, promising a gastronomic journey like no other
The Traditional Recipes
Egg Pasta with Basil Sauce
This sauce comes from Genova, which is famous for its basil. The gentle climate of the Italian Riviera gives Genovese basil a particular flavor that is different from all other basil, but this sauce is very good made with any fresh basil you can get. Although it keeps well in the refrigerator and freezes successfully, pesto is best when made 24 hours before using it.
SERVES 6 AS A FIRST COURSE OR 4 AS A MAIN COURSE
- 4 cups fresh basil leaves (about 60g)
- 1 garlic clove
- 2 cups flat-leaf parsley (about 30g)
- 2 tablespoons pinoli (pine nuts)
- salt
- freshly ground black pepper
- 1/2 cup olive oil (125 ml)
- 1 recipe white tagliardi, fresh or dried
- 1 cup freshly grated Parmesan cheese
- (130g) plus extra to pass at the table
Place the basil leaves, garlic, parsley, pinoli, salt, and pepper in the bowl of a food processor fitted with the steel blade and process, scraping down the sides of the container with a rubber spatula. Gradually add the oil and process until the pesto is well blended. Transfer the puree to a bowl.
Add salt to the boiling water and cook the pasta for 4 minutes or until al dente. Drain well in a colander. Put half the pesto in a warmed large serving bowl; add the pasta and sprinkle on the Parmesan. Mix gently, taste, and add more pesto if you wish. Pass the remaining pesto separately. Serve immediately, passing around a small bowl of Parmesan cheese.