Lemon farro tagliolini are a delicate yet fragrant first course, perfect for enhancing the slightly rustic flavor of farro. Made with the Pastaio di Classe Italy pasta machine, they are regular, compact, and have an ideal consistency to accommodate light and refined dressings.
For long farro pasta, a balanced proportion between farro flour and re-milled semolina is crucial to ensure elasticity during extrusion and uniform cooking. Thanks to the automatic processing of Pastaio di Classe Italy, the dough is mixed precisely, and the extrusion of the tagliolini is continuous and homogeneous.
The lemon adds freshness and lightness, while the Parmesan completes the dish with a creamy and enveloping note, creating a perfect balance between rusticity and delicacy. It is a simple yet elegant recipe, ideal for those who wish to bring homemade fresh pasta to the table with few ingredients but surprising results.
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Portions: 3/4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Lemon Farro Tagliolini:
- 14 oz long farro pasta
- 1 lemon (untreated)
- 3 tbsps butter
- 4 tbsps Parmesan cheese
- to taste fine salt
- to taste black pepper (optional)
Tools for Lemon Farro Tagliolini:
- 1 Pasta Machine Pastaio di Classe Italy
- 1 Wok Classe Italy
- 1 Knife
Steps for Making Lemon Farro Tagliolini:
Bring plenty of salted water to a boil and cook the farro tagliolini al dente, generally 2-3 minutes.
Meanwhile, carefully wash the lemon, dry it, and grate the zest, being careful not to reach the bitter white part. Then squeeze the lemon and set aside both the juice and the grated zest.In a large wok, melt the butter over low heat, without browning it. Add the lemon zest and then the filtered juice, stirring gently to blend the aromas.
Drain the tagliolini al dente and transfer them directly into the wok with the sauce. Add a pinch of salt and a few tablespoons of cooking water to create a soft and slightly glossy sauce.Remove from heat and toss with grated Parmesan until the pasta is well coated and creamy.
Finish with a grind of black pepper if desired and serve immediately.
FAQ (Questions and Answers)
How long do fresh farro tagliolini cook?
They cook in about 2-3 minutes. It is advisable to drain them al dente and finish cooking in the sauce.
Can I replace the Parmesan cheese?
Yes, you can use pecorino for a stronger flavor or omit it for a vegan version.
Why is it important to drain pasta al dente?
Farro pasta tends to soften quickly. Draining it al dente and finishing cooking in the sauce helps maintain a more balanced texture and achieve a creamier sauce.
Can I substitute butter with oil?
Yes, you can use extra virgin olive oil for a lighter or completely dairy-free version. In this case, it is advisable to add a bit more cooking water to achieve the right creaminess.
