Skip to content
My Account
Wish list
0,00 €

Tagliatelle al Limone

Aromatic, creamy, and refreshingly lemony, this dish beautifully combines contrasting flavors. When served, it’s not just the burrata that melts. Fresh thyme adds a spicy note to the tagliatelle, while safran aromatises and lemon zest contributes a hint of fruitiness, creating that certain something … essential for the consummate taste only homemade pasta can achieve. What’s more, a wonderfully creamy and delicately spiced lemon sauce envelops the tagliatelle. A unique feast for both the eyes and the palate, this pasta dish perfectly captures the taste of summer.

Recommended products and ingredients

The ingredients (for 6 people)

For the tagliatelle

300 g pasta flour (Farina Tipo 00 or a similarly fine flour, such as Type 405)

200 g durum wheat semolina

250 g egg yolks

3 tbsp water

3 tbsp olive oil

1 tsp salt

2 tbsp fresh thyme

2 tsp lemon zest (grated)

0.5 g saffron

For the sauce

1 large lemon (juiced)

Lemon zest (finely grated)

150 ml pasta cooking water (add more if necessary)

4 tbsp lemon oil

½ clove garlic

¼ chili pepper

100 g butter (chilled and cubed)

150 g finely grated Parmesan cheese

Additionally, you will need 6 burrata cheeses.

The listed ingredients serve six people comfortably.

The preparation

  1. Remove the leaves from the fresh thyme sprigs and chop them into two tablespoons using a mezzaluna knife. In a bowl, mix the chopped thyme with the flour, semolina, salt, and saffron. Then, add the egg yolk, water, olive oil, and grated lemon zest. Knead everything together with your hands until combined. Shape the dough into a ball. If possible, freeze it overnight; otherwise, chill it for about an hour.

  2. After chilling (or thawing, if frozen), briefly knead the dough. Roll it out using a rolling pin, or press it into a flat shape with your hands. Pass the dough through a pasta machine until you have a long sheet of pasta. Use a dough cutter to divide it into strips of equal length.

  3. Cut the dough strips into tagliatelle using the pasta machine.

  4. Squeeze the juice from a lemon and zest the lemon. Finely chop the chili pepper and garlic. Grate the Parmesan cheese and drain the burrata. Dice 100 grams of butter.

  5. Bring a large pot of water to a boil and add salt to taste for the pasta.

  6. In a pan, heat 4 tablespoons of lemon oil. Add the finely chopped chili pepper and garlic, and bring to a boil together with the lemon juice and zest.

  7. Once the water is boiling, add the tagliatelle and cook for 2-3 minutes, until the pasta is al dente.

  8. Add the tagliatelle to the sauce. Stir in the diced butter and grated Parmesan cheese until the sauce is creamy. If needed, dilute with pasta cooking water.

  9. Serve the pasta on plates and top with the burrata.

More recipes