Tagliolini With Blood Orange Recipe
Fresh tagliolini pasta with a hint of blood orange.
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Ingredients
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Pasta
Blood Orange Sauce
Method
Making the Pasta
- 1
Prepare the Dough
In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and crack the eggs into the well. Using a fork, gradually incorporate the flour into the eggs until a rough dough forms.
- 2
Knead the Dough
Transfer the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic. Wrap the dough in plastic wrap and let it rest for at least 30 minutes.
- 3
Roll Out the Pasta
After resting, divide the dough into four pieces. Roll out each piece using a pasta machine or a rolling pin until thin (about 1/16 inch thick).
- 4
Cut the Tagliolini
Using a sharp knife or a pasta cutter, cut the rolled dough into thin strips (about 1/4 inch wide) to form tagliolini. Dust the cut pasta with flour to prevent sticking.
Preparing the Blood Orange Sauce
- 5
Sauté the Garlic
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes, being careful not to let it brown.
- 6
Add Blood Orange Juice and Zest
Pour in the blood orange juice and add the zest. Simmer for about 5 minutes to reduce slightly.
- 7
Season the Sauce
Stir in the chopped basil, salt, and black pepper. Cook for an additional minute, then remove from heat.
Cooking the Pasta
- 8
Boil the Tagliolini
Bring a large pot of salted water to a boil. Add the tagliolini and cook for 2-3 minutes, or until al dente. Fresh pasta cooks quickly, so keep an eye on it.
- 9
Combine with Sauce
Drain the pasta, reserving a little pasta water. Add the tagliolini to the skillet with the blood orange sauce. Toss to combine, adding a splash of reserved pasta water if needed to loosen the sauce.
- 10
Serve
Plate the tagliolini and sprinkle with grated Parmesan cheese. Garnish with additional basil if desired.