Best 5 Tagliarini Recipes
Tagliarini, a traditional Italian pasta, captivates taste buds with its long, flat, and ribbon-like shape. Originating in the Marche region of Italy, it is often paired with hearty sauces like ragù or creamy sauces like carbonara. This versatile pasta also shines in broths and soups, soaking up flavorsome liquids with ease.
Discover a collection of delectable Tagliarini recipes in this article, each offering a unique culinary journey. From classic Italian dishes to modern fusion creations, there's a recipe for every palate. Indulge in the simplicity of Tagliarini al Limone, where the bright flavors of lemon and butter elevate the pasta's delicate taste. Experience a taste of the sea with Tagliarini ai Frutti di Mare, a seafood lover's delight featuring succulent shrimp, mussels, and calamari.
For a vegetarian twist, try the vibrant Tagliarini Primavera, bursting with fresh vegetables and herbs. Elevate your pasta night with Tagliarini al Tartufo, where the earthy aroma of black truffles enhances the richness of the sauce.
Feel free to experiment with different sauces and ingredients to create your own signature Tagliarini dish. This article provides a culinary canvas for you to explore the diverse possibilities of this exceptional pasta.
TAGLIARINI
In my home town during the 1950's and 60's it seemed like every mom made this dish, it had many names and many different ways of making it. It was called Tagliarini, Talarini, Slumgoli and goulosh. This recipe is close to a neighbor's version that I loved as a kid. She called hers Tagliarini.
Provided by Linda Smith
Categories Other Main Dishes
Time 50m
Number Of Ingredients 17
Steps:
- 1. Saute onion, bell pepper and garlic in oil, add beef cook until beef is lightly browned. Add all ingredients except cheese. cook until noodles are done then add cheese, stir until cheese is mixed in. This can also be baked like a casserole.
CARRABBA'S TAGLIARINI PICCHI PACCHIU
Mrs. Jack gave me this recipe from Carrabba's since I had been looking for it and I appreciate her help. I am posting for safekeeping.
Provided by Kathies Kafe
Categories < 30 Mins
Time 22m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cook pasta according to package directions.
- Meanwhile, simmer sliced garlic in olive oil over very low heat for about 10 minutes.
- Add remaining ingredients and stir over medium heat another 2 minutes.
- Toss with cooked angel hair pasta and serve as a side dish for chicken or shrimp.
Nutrition Facts : Calories 245.5, Fat 14.8, SaturatedFat 2.1, Sodium 5.5, Carbohydrate 24.4, Fiber 1.7, Sugar 2.4, Protein 4.5
TAGLIARINI CASSEROLE
This is my variation of a family classic from the 1950's. Perfect for OAMC as it makes a big batch & freezes well. For OAMC I divide it into 3 8" foil pans, cover tightly with foil, & tape a small baggie with 1 C. shredded cheese to the top & label.
Provided by Chef Cindee
Categories Meat
Time 1h15m
Yield 18 serving(s)
Number Of Ingredients 13
Steps:
- In a large dutch oven, over medium heat, cook ground beef, stirring, until meat loses its pink color.
- Drain off fat.
- Stir in Adobo, dry onion, garlic powder, pepper, Italian seasoning & chili powder. Add broth, spaghetti sauce, creamed corn & olives.
- Simmer meat mixture on low heat for about 15 minutes.
- Meanwhile, in a large pot of boiling, salted water cook noodles until just al dente & drain.
- Combine meat mixture with cooked noodles & pour into an extra large casserole dish (4 quart 10x14").
- Cover with foil & bake for 45 minutes at 350 degrees.
- Remove foil & sprinkle cheese over top. Return to oven for an additional 5 minutes to melt cheese.
BRAISED HALIBUT WITH TAGLIARINI
Steps:
- Preheat the oven to 500°F.
- Bring a large pot of salted water to a boil. Add the tagliarini and cook until about half-done, about 1 minute for fresh and 4 minutes for dried. (They will finish cooking in the braising liquid.) Drain, reserving 1/2 cup of the cooking water, and set aside.
- Warm the olive oil in a flameproof gratin dish or heavy oven-proof skillet over medium-high heat. Add the garlic and sauté until fragrant. Add the parsley and anchovies, pressing the anchovies with the tines of a fork. Continue to sauté until the parsley sizzles and the anchovies melt into the oil, about 3 minutes.
- Add the fish and sauté it briefly on both sides until the edges of the fish are opaque, about 1 minute on each side. Add the wine, increase the heat to high, and boil rapidly until it is reduced by half, about 2 minutes. Add the reserved pasta water and the noodles, distributing them around and under the fish. Season to taste with salt and pepper.
- Place in the oven and bake until the fish is cooked through and the pasta has begun to absorb the liquid, 6 to 7 minutes. Remove from the oven and serve at once, directly from the dish. Sprinkle a few drops of lemon juice, if desired.
TAGLIARINI WITH MUSHROOMS, GARLIC AND SAGE
Provided by Florence Fabricant
Categories dinner, quick, weekday, main course
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil.
- While the water is coming to a boil, heat two and a half tablespoons of the oil in a large, heavy skillet. Add the mushrooms and saute over high heat until they have wilted and have started to brown. Stir in the garlic and when it begins to color, reduce the heat to low.
- Add the pasta to the boiling water, stir in and cook it for two to three minutes. Drain it well, put it in a warm bowl and toss with the remaining half tablespoon of oil.
- Increase the heat under the skillet and stir in the sage and pepper flakes, season to taste with salt and pour over pasta. Toss well and serve with Parmesan cheese on side.
Tips:
- Use high-quality ingredients. The better the ingredients, the better the tagliatelle will be.
- Make sure the dough is well-rested before rolling it out. This will help prevent the tagliatelle from becoming too sticky or tough.
- If you don't have a pasta maker, you can use a rolling pin to roll out the dough. Just be sure to roll it out very thinly.
- Cut the tagliatelle into thin strips. This will help them cook evenly.
- Cook the tagliatelle in plenty of boiling salted water. This will help prevent them from sticking together.
- Drain the tagliatelle and toss it with your favorite sauce. You can also add some grated Parmesan cheese or other toppings.
Conclusion:
Tagliatelle is a delicious and versatile pasta that can be enjoyed with a variety of sauces and toppings. With a little practice, you can easily make your own tagliatelle at home. So next time you're in the mood for pasta, give tagliatelle a try!
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