Name: Spring Tagliolini (Tagliolini Primavera)
Yield: Serves 4
Cuisine: Italian
Ingredients: 115 g (4 oz) butter; salt and pepper to taste; 1 tbsp each of chopped fresh dill and sage; 2 tbsp each of chopped fresh mint, coriander, flat-leaf parsley and basil; 2 tbsp olive oil; 30 g (a good 1 oz) Parmesan, freshly grated; 450 g (1 lb) Basic Pasta Dough, or 400 g (14 oz) dried paglia e fieno; 30 g (a good 1 oz) pine nuts, chopped; 1 garlic clove, finely chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

An Invitation to Italian Cooking

By Antonio Carluccio

Published 1986

About

‘Why I persist in calling this dish “spring” tagliolini is a mystery even to me, as most of the herbs involved are to be found throughout the summer months. You can, however, make this recipe as soon as you find sufficient quantities of the fresh herbs which form the basis of the sauce.’

Ingredients

450 g (1 lb) Basic Pasta Dough, or 400 g (14

Method

The ideal pasta for this dish is home-made tagliolini, but you could use dried: ‘paglia e fieno’, ‘straw and hay’, so called because the thin ribbons are mixed green and yellow, would be suitable.

Make the pasta dough according to the basic recipe. Roll it out and cut it into tagliolini - the thinnest of pasta ribbons.

Make a paste by chopping together on a board all the herbs (