Tagliatelle Verde

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Elza Conn, MS, RDN

Tagliatelle Verde

This one’s a keeper! Bright, silky, and full of flavor (and nutrients). The lemon juice gives the dough a subtle freshness, while the semolina keeps that perfect bite we all love in homemade pasta. I mixed in a few tablespoons of Nobis Powder for an extra boost of greens. it doesn’t change the taste, just adds a beautiful olive-green color and extra nutrients.
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Tempo de Preparo 40 minutos
Tempo de Cozimento 10 minutos
Porções: 4
Curso: dinner, lunch, Side Dish
Ingredientes Método Vídeo Dicas

Ingredientes
  

Pasta Dough
  • 3 1/2 xícara semolina flour
  • 4 ovos
  • 4 colher de sopa água
  • 3 colher de sopa pó de ora-pro-nóbis
  • 1 colher de sopa lemon
  • 1 colher de sopa azeite
  • 1/2 tsp sal
Cacio e Pepe–Style Butter Sauce
  • 1/2 xícara freshly grated Parmesan cheese (plus extra for serving)
  • 1/4 xícara reserved pasta cooking water
  • 3 colher de sopa butter
  • Sal and pepper to taste

Método
 

Pasta Dough
  1. In a stand mixer fitted with the flat beater, combine eggs, water, lemon juice, olive oil, Nobis Powder, semolina flour, and salt. Mix on low speed for about 2 minutes, until the dough starts coming together.
  2. Switch to your hands or a dough hook and knead briefly until a rough ball forms.
  3. Optional but recommended: Wrap the dough and let it rest for 15–20 minutes at room temperature. This gives the semolina time to hydrate and makes rolling much easier.
  4. Divide the dough into 8 pieces. Working with one piece at a time (keep the rest covered), roll through your pasta roller, start on the widest setting, and work down to setting 5 for fettuccine thickness.
  5. Cut into fettuccine (or your favorite shape) and dust lightly with flour.
  6. Cook in a large pot of boiling salted water for about 3 minutes until al dente.
  7. Before draining, reserve about ¼ cup of the pasta cooking water. you’ll need it for the sauce.
Cacio e Pepe–Style Butter Sauce
  1. In a large skillet, melt the butter over low heat.
  2. Add plenty of cracked black pepper and swirl until fragrant.
  3. Add the cooked pasta straight to the skillet along with the reserved pasta water.
  4. Toss in the Parmesan and stir quickly until it all comes together into a creamy, glossy sauce.
  5. Taste and adjust the seasoning with salt and pepper if needed, then finish it on the plate with extra parmesan.

Dicas

Can be frozen (cut pasta, dust lightly with flour, freeze up to 3 months in an airtight container).

✨ Nobis Powder adds nutrients and that gorgeous olive-green hue. The flavor stays classic, just a little more vibrant.

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