If you don’t live in my beautiful Romagna, you probably don’t know stridoli, or maybe you do, but you call them something else; either way, I highly recommend trying these amazing tagliatelle that smell like spring because the ingredients I used are definitely in season.
I like to buy vegetables and fruit from the farmer and enjoy these early crops to create new recipes or, as in this case, propose a traditional one.
If you are tagliatelle lovers, here below you will find two slightly different recipes that you must try!
- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 1 Hour
- Cooking time: 30 Minutes
- Portions: 2
- Cuisine: Italian Regional
- Region: Emilia-Romagna
- Seasonality: Spring, Easter
Ingredients
- 2 eggs
- 1.5 cups all-purpose flour
- 1 clove garlic
- 1 fresh spring onion
- to taste extra virgin olive oil
- 7 oz tomato pulp
- 1.75 oz peas
- 1 bunch stridoli
- to taste chili pepper (optional)
Tools
- 1 Pot
- 1 Pan
Steps
If you have time and want to, I explain here how to make them, otherwise buy them from your trusted pasta maker, or dried, but make sure they are nice and rough so they can absorb all the seasoning well.
Preparing this dressing is really simple, it will just take a little patience to clean the stridoli, but it will really be worth it.
First, detach all the leaves of the stridoli and wash them well in cold water.
In a pasta sauté pan, put a drizzle of extra virgin olive oil with a crushed garlic clove and a coarsely chopped spring onion. If you like, add the chili pepper too.
Sauté lightly then add the tomato pulp and half a cup of water.
Salt and simmer over low heat with a lid for about ten minutes. At this point, add the slightly chopped stridoli and continue cooking for another 10 minutes.
Meanwhile, blanch the peas for a few minutes, drain them and set aside.
Cook the tagliatelle in plenty of salted water and drain them directly into the pan with the sauce, which should be plentiful. Mix well and serve with the addition of peas and a drizzle of raw extra virgin olive oil.
How to store the sauce
If you prepare this sauce in quantity, you can safely store it for a few days in the fridge, or in suitable containers, in the freezer and heat it when needed.
