Turmeric Tagliatelle, a colorful and fragrant variation of classic egg pasta.
Turmeric, a spice with a delicate flavor and slightly spicy notes, gives the dough an intense golden yellow color, making the dish visually very appealing. This recipe is perfect for those who wish to experiment with new and unique flavors while maintaining the tradition of homemade pasta.
Turmeric tagliatelle can be paired with various sauces, from light vegetable-based ones to richer sauces with cream or cheese, but they pair perfectly with ingredients like shrimp, zucchini, mushrooms, or simple butter and sage.
For a perfect result, read the tips and suggestions at the end of the recipe.
Let’s see together how to make Turmeric Tagliatelle. Prepare the ingredients and let’s start.
And if you try them, don’t forget to let me know in the comments on my Facebook page HERE. I look forward to it.
Gabriella
Other delicious homemade pasta variations:
- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 cups flour
- 2 eggs (at room temperature)
- 1 tablespoon turmeric powder
- 2 tablespoons water (warm, if needed)
Tools
- 1 Work Surface
- 1 Pasta Machine
Steps
The preparation of Turmeric Tagliatelle can be done with or without a mixer. Here are the steps for both methods:
First, pour the flour into the mixer bowl. In a separate bowl, crack the eggs and beat them lightly with a fork along with the turmeric.
Start the mixer at low speed and gradually add the beaten eggs into the bowl.Then, increase the speed slightly and knead for about 5-10 minutes, or until a smooth, homogeneous, and elastic dough is obtained. If the dough is too dry, add a tablespoon of water at a time; if too sticky, add a little flour.
Remove the dough from the bowl and form a ball, cover it with a clean towel and let it rest at room temperature for at least 30 minutes. This step allows the gluten to relax, making it easier to roll out.
Place the flour in a mound on a clean work surface, add the turmeric to the center of the mound, on top of the flour; crack the eggs in the center of the mound, beat them lightly with a fork and begin to incorporate the flour gradually from the edges towards the center.
When the dough begins to come together, start kneading it with your hands. Knead vigorously for about 15-20 minutes, until a smooth, homogeneous, and elastic dough is obtained. If necessary, add a little water or flour to achieve the right consistency.
Form a ball with the dough, cover it with a clean towel and let it rest at room temperature for at least 30 minutes. Next to it is the dough for cuttlefish ink tagliatelle.
Divide the dough into smaller portions. Flatten each portion slightly with your hands and pass it through the pasta machine, starting from the widest thickness and gradually decreasing to the desired thickness for the tagliatelle (usually the second-last or last thickness). I prefer the last one.
Mount the tagliatelle attachment on the machine and pass the pasta sheets through it. As the tagliatelle are cut, arrange them on a floured tray, forming nests to prevent them from sticking together.
The homemade turmeric tagliatelle are now ready to be cooked in plenty of salted water for a few minutes (about 2-3 minutes, taste them to check for doneness) and served with your favorite sauce! Enjoy!
Until the next recipe.
Storage
You can store Turmeric Tagliatelle this way:
– in the refrigerator: generously dust the tagliatelle with semolina flour to prevent sticking, place them in an airtight container or tightly sealed food bags. This way, you can consume the pasta within a couple of days to ensure maximum quality.
– dried (my preferred method): arrange the tagliatelle on a frame or pasta drying rack, in a cool, dry place, let them dry completely for 1-2 days and finally store the dried pasta in paper bags or airtight containers.
Tips and Suggestions
– Always use semolina flour to dust the pasta, as it absorbs moisture better and prevents sticking.
– Ensure the pasta is completely dry before storing to avoid mold formation.
– Choose fresh eggs at room temperature. The quantity of eggs may vary depending on the moisture content of the flour. Generally, one egg is used for every 100 grams of flour.
– You can knead by hand on a wooden board or use a stand mixer with a hook. The dough should be smooth, elastic, and not sticky.
– Wrap the dough in plastic wrap and let it rest for at least 30 minutes at room temperature. This step allows the gluten to relax, making the pasta easier to roll out.
– Some people add a pinch of salt and a drizzle of olive oil to the dough, but it is not necessary, as salt is usually added to the cooking water. Oil can help make the dough more elastic and easier to work with (this is particularly helpful when rolling out the sheets, as it helps prevent tears and breaks) and can make the pasta softer. Ultimately, adding oil is a matter of personal preference. If you want a more elastic and softer pasta, you can try adding a tablespoon of extra virgin olive oil to the dough. If, like me, you prefer to follow the traditional recipe, you can omit it.
– Roll out the sheet with a rolling pin or pasta machine, starting with a thicker setting and gradually reducing it until the desired thickness is achieved.
Cooking and Sauces
Turmeric tagliatelle shine with simple yet flavorful sauces, for example with:
Butter and Sage: a simple classic that enhances the flavor of the pasta. Melt some butter in a pan with a few sage leaves and toss the tagliatelle.
Shrimp and Zucchini: sauté garlic and chili pepper, add julienned zucchini and shrimp. Toss the pasta with the sauce.
Mushrooms and Cream: a sauté of mushrooms (porcini or champignon), deglazed with white wine, and finished with a bit of cooking cream.
Seasonal Vegetables: a light sauce with cherry tomatoes, asparagus, or other vegetables sautéed in extra virgin olive oil.
Seasonal Vegetables: a light sauce with cherry tomatoes, asparagus, or other vegetables sautéed in extra virgin olive oil.
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FAQ (Questions and Answers)
Does turmeric give the pasta a strong flavor?
No, the flavor of turmeric is very delicate and does not overpower the taste of the other ingredients. It adds a spicy and earthy note, but its main role is to give a vivid and inviting color to the tagliatelle.
Does turmeric stain hands or utensils?
Yes, turmeric has a strong coloring power and can temporarily stain hands and surfaces. Use gloves if you prefer to avoid yellowed fingers. For cleaning utensils, washing them promptly with soap and water is usually sufficient.
What are the properties of turmeric?
Turmeric, also known as Indian saffron, is a root native to Southeast Asia and has been used for millennia in both cooking and traditional medicine for its antioxidant and anti-inflammatory properties.
