Tagarini
Transport your taste buds to the heart of rustic Italian cuisine with this homemade Tagarini recipe, a simple yet elegant dish that showcases the beauty of fresh ingredients and thoughtful preparation. Crafted from scratch with a tender, velvety dough of all-purpose flour and eggs, this traditional handmade pasta is sliced into delicate, noodle-like strips. Tossed in a luscious herb-infused butter sauce featuring fresh parsley, basil, and grated Parmesan cheese, the tagarini boasts a perfect balance of richness and freshness. Ready in under an hour, this culinary masterpiece is ideal for weeknight dinners or special occasions alike. Serve your tagarini with an extra sprinkle of Parmesan and a dash of cracked pepper for a delectable finishing touch. Perfectly customized for SEO, this recipe highlights homemade pasta, quick preparation, and herbaceous flavor—ideal for anyone searching for authentic Italian-inspired comfort food.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 3 pieces Large eggs
- 0.5 teaspoons Salt
- 4 tablespoons Unsalted butter
- 2 tablespoons Fresh parsley, finely chopped
- 2 tablespoons Fresh basil, finely chopped
- 0.5 cups Grated Parmesan cheese
- 0.25 teaspoons Ground black pepper
Instructions
On a clean work surface or in a large mixing bowl, create a mound with the all-purpose flour. Make a well in the center of the mound.
Crack the eggs into the well and sprinkle the salt over the eggs. Using a fork, whisk the eggs, gradually incorporating the flour from the edges of the well.
Once the mixture becomes too thick to whisk, use your hands to knead the dough. Knead for about 8–10 minutes, or until the dough becomes smooth and elastic.
Wrap the dough tightly in plastic wrap and let it rest for 30 minutes at room temperature.
After resting, divide the dough into 4 equal portions. On a floured surface, roll out one portion at a time into a thin sheet (about 1–2mm thick). Sprinkle with more flour as needed to prevent sticking.
Using a sharp knife or a pasta cutter, slice the dough into long, thin strips about 1/4 inch wide to form tagarini. Repeat for the remaining dough portions.
Bring a large pot of salted water to a boil. Add the tagarini and cook for 2–3 minutes, or until al dente. Drain the pasta, reserving 1/2 cup of pasta water.
In a large skillet over medium heat, melt the butter. Once melted, add the fresh parsley and basil. Let the herbs sizzle in the butter for 1–2 minutes.
Add the cooked tagarini to the skillet and toss to coat in the herb butter. If needed, add a splash of reserved pasta water to loosen the sauce.
Stir in the grated Parmesan cheese and ground black pepper. Adjust seasoning with additional salt if necessary.
Serve the tagarini immediately, garnished with extra Parmesan cheese and herbs if desired.
Nutrition Facts
Calories |
1657 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.4 g | 99% | |
| Saturated Fat | 40.9 g | 204% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 722 mg | 241% | |
| Sodium | 2087 mg | 91% | |
| Total Carbohydrate | 187.1 g | 68% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 0.6 g | ||
| Protein | 59.6 g | 119% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 594 mg | 46% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 564 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
