Homemade Tagliatelle with Sage, Bacon, and Browned Butter Sauce

This is the start of Italian Week on this blog. After watching America’s Test Kitchen where they made this pasta, I was motivated to make three related dishes. Two involve the pasta recipe, and then there is a surprise one on Friday. It’s more American than Italian, but that often is the case with the Italian food I ate growing up (and about half of my family is Italian…sooooo, yeah). You can make this pasta and have it with any sauce. In fact, I only tossed half of the pasta with sauce and left the rest plain for the next recipe. I reheated it in a marinara sauce and it was great.

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The best part of this pasta recipe is that you don’t need a pasta maker or any fancy tools. Technically a food processor is a slightly fancy tool, but I think it’s fairly common and more practical because you can use it for many recipes. You could make the dough by hand, but it does make a bigger mess.

This recipe does use a lot of eggs, particularly egg yolks. I ended up using the egg whites to make a buttercream frosting. I might share it on here at some point because it was really good.

My egg carrier from Lisa!

My egg holder from Lisa! (Note: not all of the eggs are pictured here.)

So many eggs!

So many eggs!

Don’t forget to tune in later this week for more Italian recipes!

Directions for Homemade Tagiliatelle

Adapted from America’s Test Kitchen

  • 2 cups (10 ounces) all-purpose flour
  • 2 eggs plus 6 yolks
  • 2 Tablespoons olive oil

In a food processor, process all of the ingredients until they form a slightly sticky mixture (about 45 seconds). Add water if the mixture is too dry, and add flour if it is too sticky.

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Knead the dough until you form a cylinder about 6 inches long.

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Cover it in plastic wrap and allow it to rest at room temperature for at least one hour, but as close to 4 hours as possible.

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After the rest, cut the cylinder into 6 equal pieces.

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Dust the pieces with flour as needed to keep them from sticking to your counter. Using a rolling pin or your fingers, roll out each piece to a 6-inch square.

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Then, begin rolling the strips lengthwise going from the middle out in both directions to create strips about 20 inches long. When you hold the strips in your hand, you should be able to see your fingers through the pasta (but just barely).

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Place the pieces on a towel to rest for about 15 minutes. They will dry out slightly on the edges.

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Doing each strip one at a time, sprinkle some flour on top, then roll them lengthwise.

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Cut them into 1/4-inch pieces, then unroll to have long strips of tagliatelle.

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When the strips are complete, cook them in boiling water for about 3 minutes, or you can feel free to freeze them on a baking sheet and cook from frozen at a later time.

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Directions for Sage, Bacon, and Browned Butter Sauce

This makes enough for about half of the pasta above. Feel free to double or use a different sauce.

  • 3 Tablespoons butter
  • 2 strips bacon
  • Salt and pepper (to taste)
  • 1-2 teaspoons fresh sage, chopped

Cook the bacon in a medium saucepan over medium heat until crunchy. Remove from the pan and allow to cool.

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Once cool, break into small pieces. Meanwhile, brown the butter in the same pan by cooking it past melting until it turns brown and smells nutty. Just before the butter is browned, stir in the sage, salt, and pepper.

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For the pasta, reserve some of the pasta water, then toss the pasta with this sauce, the bacon, and some of the pasta water until the tagliatelle is evenly coated.

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Directions for Homemade Tagiliatelle (without pictures)

Adapted from America’s Test Kitchen

  • 2 cups (10 ounces) all-purpose flour
  • 2 eggs plus 6 yolks
  • 2 Tablespoons olive oil

In a food processor, process all of the ingredients until they form a slightly sticky mixture (about 45 seconds). Add water if the mixture is too dry, and add flour if it is too sticky. Knead the dough until you form a cylinder about 6 inches long. Cover it in plastic wrap and allow it to rest at room temperature for at least one hour, but as close to 4 hours as possible.

After the rest, cut the cylinder into 6 equal pieces. Dust the pieces with flour as needed to keep them from sticking to your counter. Using a rolling pin or your fingers, roll out each piece to a 6-inch square. Then, begin rolling the strips lengthwise going from the middle out in both directions to create strips about 20 inches long. When you hold the strips in your hand, you should be able to see your fingers through the pasta (but just barely). Place the pieces on a towel to rest for about 15 minutes. They will dry out slightly on the edges.

Doing each strip one at a time, sprinkle some flour on top, then roll them lengthwise. Cut them into 1/4-inch pieces, then unroll to have long strips of tagliatelle. When the strips are complete, cook them in boiling water for about 3 minutes, or you can feel free to freeze them on a baking sheet and cook from frozen at a later time.

Directions for Sage, Bacon, and Browned Butter Sauce (without pictures)

This makes enough for about half of the pasta above. Feel free to double or use a different sauce.

  • 3 Tablespoons butter
  • 2 strips bacon
  • Salt and pepper (to taste)
  • 1-2 teaspoons fresh sage, chopped

Cook the bacon in a medium saucepan over medium heat until crunchy. Remove from the pan and allow to cool. Once cool, break into small pieces. Meanwhile, brown the butter in the same pan by cooking it past melting until it turns brown and smells nutty. Just before the butter is browned, stir in the sage, salt, and pepper.

For the pasta, reserve some of the pasta water, then toss the pasta with this sauce, the bacon, and some of the pasta water until the tagliatelle is evenly coated.

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12 thoughts on “Homemade Tagliatelle with Sage, Bacon, and Browned Butter Sauce

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