The beauty of fresh pasta is that one and I say only one ingredient is enough to make a great dish, like this tagliatelle with artichokes.
Apart from the ingredients for the pasta, for the sauce, you only need artichokes, garlic, and a glass of wine.
This is just to tell you that once you have learned how to make pasta, nothing can stop your imagination in the kitchen.
Of course, there are also fresh pasta shops, but why spend when in reality, just a little practice is enough?
But let’s go to the recipe: simple but full of spring colors and flavors!
Ingredients for artichoke tagliatelle
- 3 eggs
- 2 grams of flour 00
- 1 hectogram of semolina flour
- 15 grams of olive oil
For the sauce
- 2 cloves of garlic
- 1 small shallot (optional)
- 4 artichokes
- 30 grams of fresh parsley
- 40 grams of white wine
- 10 grams of salt
- 10 grams of pepper
How to prepare tagliatelle with artichokes
Let’s start with the pasta sheet for the tagliatelle. As you may have noticed, we used two types of flour. And herein lies the whole point: the flour mixture.
Semolina flour is “heavier” and coarser and helps keep the dough more compact, so semolina flour is a great ally if you are new to homemade pasta.
Over time you can only use 00 flour, although it is always important to vary consistency and thickness according to the type of preparation. So experiment with flours and find your way.
As a general rule, consider that for a pound of flour, you need 1 egg and 1 tablespoon of olive oil. If you want the pasta even more elastic and tasty, add egg yolk for every pound of flour.
Place the flour on a cutting board, peel the eggs in the center, add the oil and help mix with a fork.
When the dough thickens, use your hands until you get a compact and elastic mass. Put in a container covered with cling film and let it rest for 1 hour in the refrigerator.
Remove the dough from the bowl and roll it out by hand with a rolling pin, helping yourself with a bit of flour now and then. When you have a 1.5-2 mm thin sheet, cut it into large pieces, consider the sheet as your canvas. Cut it into squares which you will then roll up, no more than 6 cm wide, folding it carefully, being careful to flour if necessary.
Slice the roll with a long, rectangular knife, very sharp, so that the roll does not get “crushed” during the operation. Think of the roll as a courgette. With the fingers of the other hand, help yourself calculate the noodles’ thickness. The official one must be 8 mm.
After you have cut, unroll the noodles and spread them out to dry. If necessary, sprinkle with more flour, so they don’t stick!
Despite the Bolognese saying, “short accounts and long tagliatelle,” if you are unsure, start with small pieces of dough and make more manageable rolls.
Over time you will be able to work more significant portions of dough without difficulty and fast enough to avoid it getting dry since this is the great drawback of pasta.
Let’s move on to the sauce. Wash the artichokes, cut the tips, remove the hard outer part, thin the stem, and then cut and veil. Immediately put them in water and lemon to prevent them from blackening.
In a pan, put 4 tablespoons EVOO and fry the crushed garlic and the chopped shallot. Cook for 7 minutes over low heat, and then throw the artichokes, season with salt, pepper, wine and sauté them in a pan for 10 minutes.
If they are finely sliced, they do not have to cook much: we want them to remain crunchy to create a strong contrast in texture with the noodles.
Cook the tagliatelle, after having shaken them a little to remove the excess flour, boil salted water for 5 minutes, drain and sauté them in a pan with the artichokes, and season with extra virgin olive oil and a sprinkling of parsley.