Lemon farro tagliolini are a delicate yet aromatic first course, perfect to highlight the slightly rustic flavor of farro. Made with the pasta machine Pastaio di Classe Italy, they come out regular, compact and with a texture ideal to embrace light and refined sauces.
For the long farro format a balanced ratio between farro flour and re-milled durum semolina is essential to guarantee elasticity during extrusion and even cooking. Thanks to the automatic processing of the Pastaio di Classe Italy, the dough is mixed precisely and the extrusion of the tagliolini is continuous and homogeneous.
Lemon gives freshness and lightness, while Parmigiano completes the dish with a creamy, enveloping note, creating a perfect balance between rusticity and delicacy. It’s a simple but elegant recipe, ideal for those who want to serve homemade fresh pasta with few ingredients and surprising results.
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- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Cooking time: 5 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)
- 3.5 tbsp butter
- 4 tbsp Parmigiano Reggiano
- to taste fine salt
- to taste black pepper (optional)
Tools for lemon farro tagliolini:
- 1 Macchina per pasta Pastaio di Classe Italy
- 1 Wok Classe Italy
- 1 Coltello Knife
Steps to make lemon farro tagliolini:
Bring plenty of salted water to a boil and cook the farro tagliolini until al dente; generally 2–3 minutes are enough.
In the meantime, wash the lemon thoroughly, dry it and grate the zest taking care not to reach the white pith, which would taste bitter. 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 letting it brown. Add the lemon zest and immediately after the strained 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 smooth, slightly glossy sauce.Remove from the heat and finish with grated Parmigiano Reggiano until the pasta is well coated and creamy.
Finish with a grind of black pepper if you like and serve immediately.
FAQ (Questions and Answers)
How long do fresh farro tagliolini cook?
They cook in about 2–3 minutes. It is recommended to drain them al dente and finish cooking them in the sauce.
Can I replace Parmigiano?
Yes, you can use Pecorino for a stronger flavor or omit it for a vegan version.
Why is it important to drain the pasta al dente?
Farro pasta tends to soften quickly. Draining it al dente and completing the cooking in the sauce helps maintain a more balanced texture and achieve a creamier finish.
Can I replace the butter with oil?
Yes, you can use extra virgin olive oil for a lighter or completely dairy-free version. In that case it is advisable to add a little more cooking water to obtain the right creaminess.
