Loretta Sebastiani
Thin tagliatelle in stock
(
Tagliolini in brodo
)
Traditional recipe
difficulty: easy
time: preparation: very few minutes
cooking: 15 minutes
calories: (kCal)
Ingredients / Serves 4
- 250 g (8 1/2 oz) fresh thin tagliatelle
- 2 tablespoons dried chives
- 2 tablespoons dried parsley
- 4 tablespoons extra virgin olive oil
- 1,5 l (50 fl oz - 6 1/4 l) stock
- Salt
- Difficulty:
- easy recipe
- Time: preparation: very few minutes
- How many calories in a serving?
- Calories:
XX (kcal)
-
XX (kJ)
Protein: XX (g)
Total fat: XX (g)
Total carbohydrate: XX (g)
Sugars: XX (g)
cooking: 15 minutes
Download free PDF version (1328 download).
This recipe is from central part of Italy. We suggest our version.
You can buy fresh thin tagliatelle but you can also make them at home (prepare dough with 2 eggs).
You can also cut them if you think they are too long for a soup.
You can use vegetable or meat stock according to your taste. The exact quantity of stock depends
on your taste too.
Bring the stock to the boil, add chives and parsley, season to taste with salt and pour in pasta.
Stir with a fork in order to divide thin tagliatelle: pasta could stick. Complete cooking, add olive
oil, stir and serve with grated Parmesan or pecorino (ewe's cheese), if you like.
What's the right wine for " Thin tagliatelle in stock "?
You can choose the wine you prefer.