BAKED TAGLIATELLE with MOZZARELLA and ZUCCHINI, a simple and delicious homemade pasta main course with béchamel, egg-free pasta.
Delicious baked tagliatelle with mozzarella and zucchini, a simple and delightful main course that can be prepared quite quickly, of course, if you have to make the pasta by hand it takes a little longer.
The recipe for tagliatelle with mozzarella is perfect for Sunday lunch if you’re looking for a simple and delicious main course at the same time, I prepare the tagliatelle with the machine because I prefer them to the store-bought ones.
A very simple and tasty recipe with zucchini, a perfect homemade pasta but of course, you can use store-bought pasta to save time.
Follow me in the kitchen today we have baked tagliatelle with mozzarella and zucchini!
- Difficulty: Easy
- Cost: Very cheap
- Rest time: 1 Hour
- Preparation time: 30 Minutes
- Portions: 3
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 3 1/3 cups All-purpose flour (or semolina)
- 7/8 cups Water
- 2 1/8 cups Béchamel
- 4 slices Speck
- 5 oz Mozzarella
- 1 Zucchini
Preparation
Prepare the pasta, pour the flour into a bowl or the food processor and add the water little by little, then move it onto the pastry board and knead.
If using semolina, you will need a little more water, make a ball and let it rest for a while.
Prepare the béchamel HERE and set aside.
If you use the machine, spread the dough on the surface, cut it, and pass it through the pasta machine to obtain a thin sheet, then pass it through the cutter.
If working by hand, roll out the dough as thin as you can, forming a sort of rectangle, roll it without pressing and cut it into 1/2 inch strips.
Place the pasta on a clean kitchen towel, sprinkle with flour and let it dry for about half an hour.
Bring water to boil for the pasta and cook it until it floats, drain it and place in a large bowl.
Add the béchamel, reserving a little, add the diced speck and the zucchini grated with a large-hole grater.
Season with salt and Parmesan, mozzarella pieces, and mix well.
Pour everything into an ovenproof dish, bake in a preheated oven at 350°F and cook for 15 minutes.
You can cook the zucchini first in a pan with a drizzle of oil and then add them to the rest of the ingredients.
If you like the recipe, click on the stars at the bottom of the article. THANK YOU!
Art in the Kitchen recommends
Baked tagliatelle with mozzarella and zucchini, a simple and delicious homemade pasta main course.
Of course, you can skip the oven if you prefer a creamier pasta.
YOU MAY ALSO LIKE:
Apple and Cocoa Cake, Quick Dessert without Butter
Chicken Strips with Cherry Tomatoes and Arugula
Quick Easter Doughnuts with Glaze
