Tagliatelle with

• 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!

Discover it BOUZERON

Served with a White Bourgogne wine: Bouzeron.

Tasting tip

Discover the aromas of BOUZERON