From Antonella's Cooking class in Tuscany
Place flour on wooden board or kitchen surface. Make a nest in middle and break in eggs. Mix eggs with a fork and start to pick flour, a little at a time. When the dough is compact enough, use hands to work the dough into a homogeneous texture. Work dough for at least 5 minutes until it becomes smooth and elastic. Wrap in cling-wrap and set aside for 30 mins.
Roll through a pasta machine or with a rolling pin and cut into very thin strips.
Clean and julienne vegetables. In a large pan, place Olive Oil and cook for about 5 mins. Season with salt and pepper.
In separate pan, put milk and cornstarch, stir well until cornstarch is dissolved, then add Parmesan. Place pan over low flame and cook gently until cream thickens. Add nutmeg, salt and pepper.
Cook and drain tagliolini (needs less time for fresh pasta), keeping them moist. Put them in the pan with vegetables and toss through for approx 1 min. Add Parmesan cream cheese and serve immediately.
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Serving Size: 1 Serving (233g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 461 | ||
Calories from Fat: 110 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.2g | 16 % | |
Saturated Fat 4.8g | 24 % | |
Monounsaturated Fat 5.5g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 21.3mg | 7 % | |
Sodium 566.1mg | 20 % | |
Potassium 342mg | 9 % | |
Total Carbohydrate 67.7g | 20 % | |
Dietary Fiber 2.9g | 12 % | |
Sugars, other 64.7g | ||
Protein 19g | 27 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 461
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