Fresh Tagliatelle with Ricotta, Lemon and Hazelnuts
How to make Fresh Tagliatelle with Ricotta, Lemon and Hazelnuts? Fresh Tagliatelle with Ricotta, Lemon and Hazelnuts very simple and very yummy.
Servings 4 serves
Fresh Tagliatelle Pasta
- 3 cups white flour
- 6 eggs yolks
- ¼ cup tap water
- large pinch of salt
- ½ cup whole raw hazelnuts
In a large bowl or on a clean, dry countertop, sift together the flour and salt and make a well in the center. Separate the yolks from the eggs, discarding the whites or saving them for another use (they last for up to one week in the refrigerator) . Add the yolks to the flour well and gently break them apart using a fork.Slowly mix the yolks into the flour, adding the water slowly, until the dough is shaggy looking. Remove from the bowl if necessary, and begin to knead. Knead the dough well, turning it one-quarter clockwise, folding it in half, and turning it again. Knead until the dough is smooth and elastic, at least 5 minutes.Wrap the dough in plastic wrap and let sit for at least an hour. The dough is ready when an indent made in the dough does not spring back.
When the dough is ready, divide it into fourths. Generously flour a pasta roller, then slowly roll the dough out. Start rolling the dough on the widest setting, then slowly move to lower, tighter settings until the dough is extremely thin but can still be easily handled. Sprinkle each sheet of pasta with flour before begin a new one.
Fit the wide set pasta cutter onto the pasta roller, or slice the dough by hand using a knife and a ruler. Wrap the pasta into “nests”, set on a baking sheet, and freeze, if not using immediately. If using immediately, boil in heavily salted water for 2-3 minutes until al dente.
Fold the hazelnuts between two sheets of thick-ply paper towel, or use a kitchen towel. Carefully crush the nuts with a kitchen mallet.Heat a small, dry saucepan over medium heat and add the nuts. Toast, tossing often, until they have lightly browned. Remove immediately from the heat and set aside.