The creamy walnut tagliatelle are a delicious first course that I love making at home.
Every Sunday, walnuts are always a hit in my household, and I’m thinking of making a version with pistachios to see how it turns out.
For those who love homemade pasta, whether egg-based or just water and flour, we also often make filled pasta. The green tagliatelle are spectacular, as well as the tagliatelle with ham and peas. You’ll see how much kids will love them, or try the spelt tagliatelle with sausages. I leave you with many ideas to convince you to make tagliatelle at home, and I hope I’ve succeeded.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Stovetop, Boiling
- Seasonality: All seasons
Ingredients for Creamy Walnut Tagliatelle
- 7.05 oz semolina flour
- 7.05 oz all-purpose flour
- 3 eggs
- 1 pinch salt
- as needed water
- 1 tsp extra virgin olive oil
- 10 walnut halves
- 0.85 cups fresh cream
- 2 tbsps Grana Padano DOP (grated)
- 1 pinch salt
- 2 tbsps extra virgin olive oil
Preparation of Creamy Walnut Tagliatelle
To prepare the creamy walnut tagliatelle, first make the tagliatelle. Sift the two flours together with a pinch of salt and place them in a bowl or in your food processor or mixer.
Add the eggs, start mixing, and gradually add water in a thin stream as they are absorbed.
Be careful to add little water at a time. When the dough begins to become uniform, add the oil, remove it from the bowl, and knead it on the work surface.
It should go from being crumbly to smooth and compact. Wrap it in plastic wrap and let it rest in the refrigerator for 30 minutes.
After the resting time, if you have a pasta machine, use it. Roll out a portion of dough with a rolling pin, then pass it through the machine.
Place the pieces of dough on a dusting of semolina until all the pasta is finished.
Now take the strips of dough, roll them up, cut the tagliatelle into strips a few millimeters thick with a smooth-bladed knife, unroll them, and let them dry slightly on more semolina.
Bring a large pot of slightly salted water to a boil to cook the tagliatelle, and in the meantime, prepare the sauce.
Shell the walnuts and chop them coarsely. In a large pan with a drizzle of extra virgin olive oil, heat the cream. When it begins to foam, add the walnuts, stir with a wooden spoon to flavor, and lower the heat.
After two or three minutes, add the grated cheese, stir again, season with a pinch of salt and, if desired, pepper. When the cheese is melted, you can turn off the heat.
Cook the pasta until it rises to the surface, about 5 minutes. Then turn on the heat under the sauce pan, drain the tagliatelle into the pan, and sauté the walnut tagliatelle for a few minutes to flavor and combine everything, and…
ENJOY YOUR MEAL
Useful Questions for Making Creamy Walnut Tagliatelle
What can I substitute for fresh cream?
You can substitute it with soy cream or any plant-based cream, or with half fresh spreadable cheese and half milk, even plant-based.
Can I prepare the tagliatelle in advance?
Yes, the tagliatelle can be prepared a day in advance. Let them dry rolled up and place them in a paper bag in the refrigerator.
If I have leftover cooked tagliatelle, can I store them?
You can store them for up to 1 day, then bake them with some grated cheese on top to gratin.
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