Tagliolini with Zucchini and Shrimp
Pasta and Pizza • Italian
Description
Tagliolini is a pasta originating from the Italian region of Molise. The secret to the flavor of this dish lies in the quality of the homemade pasta. Remember! The taste of your dish depends on the quality of the ingredients and water. Therefore, we recommend using natural products, authentic Italian olive oil, and good water.
Ingredients
- Wheat Flour 20 oz
- Whole egg 5 pieces
- Salt 0 oz
- Shrimp 10 oz
- Butter 5 oz
- Garlic 2 cloves
- Fish Oil 10 fl oz
- Chicken Egg 3 pieces
- Citrus Zest Mix 0 oz
- Courgette 20 oz
Step-by-Step Guide
Step 1
To prepare the dough for 4–5 servings of pasta, mix 5 yolks and 3 eggs with salt (about 0.5 teaspoon), and stir until smooth.
Step 2
Combine the egg mixture with the flour, knead the dough until homogeneous, and wrap it in a plastic bag.
Step 3
Let it rest for 10 minutes in a cool place.
Step 4
Roll out the dough (approximately 25 cm in length) and dust with flour, then carefully roll it up from the short side. Cut the resulting dough roll into strips 5 mm wide — no wider, as tagliolini is the thinnest pasta in the tagliatelle family.
Step 5
Cook the pasta in salted water for about 4 minutes.
Step 6
For the sauce, sauté diced zucchini and halved garlic cloves in olive oil in a skillet. Add salt, pepper, then shrimp cut into 2–3 pieces.
Step 7
Add the pasta to the skillet, along with a little fish broth and butter. Toss everything together over heat until the butter melts.
Step 8
When serving, sprinkle with a small amount of grated lemon zest.
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