Tagliatelle with

Tagliatelle with, Leeks and Parma Ham
  • 1

    For the Tagliatelle: Prepare the pasta dough making it very soft and moist.

  • 2

    Use the minimum flour necessary, just enough to prevent the dough from sticking to your hands while working.

  • 3

    Cut the dough in two parts. Place one of the pieces on the work surface, and flatten it with a rolling pin until it is very thin.

  • 4

    Repeat the same steps with the other half of the dough, making a pasta sheet of the same size. Cut the pasta sheets into approximately 1.5cm strips.

  • 5

    Set the Tagliatelle aside, covered with a moist towel if necessary to prevent the pasta from drying too much. Prepare a pan of slightly salted water and bring to the boil

  • 6

    Place the Tagliatelle into the pan of boiling water and cook for 2-3 minutes, until the Tagliatelle rise to the top of the pan

  • 7

    For the Leek and Parma Ham sauce: Thinly Chop up the leeks and cut the Parma Ham into thin strips

  • 8

    Add some Olive Oil to a pan and crush one clove of garlic. Fry slightly until garlic is cooked. Add the sliced Parma Ham strips into the pan and cook until golden

  • 9

    Add the leeks into the pan and cook together with the Parma Ham and season with salt and pepper. Cook until the Leeks are soft and a little golden

  • 10

    Drain the pasta and add the Leek and Parma Ham sauce with a drizzle of Olive oil and serve with Parmigiano-Reggiano cheese shavings

  • It’s ready!

The perfect



Discover it BOUZERON

Served with a White Bourgogne wine: Bouzeron.

Tasting tip

Discover the aromas of BOUZERON