Olive Tagliatelle
Description
Olive tagliatelle is a fresh pasta preparation in which organic black olive paste is incorporated directly into the dough, giving the pasta a distinctive colour and flavour. The recipe follows traditional Mediterranean pasta-making practices and highlights the use of organic table olives in everyday cuisine.
Directions
Step 1
Place the flour, eggs, and olive paste on a work surface or in a bowl.
Step 2
Knead until a smooth dough with a silky texture is formed.
Step 3
Cover the dough with cling film and allow it to rest in the refrigerator for 30 minutes.
Step 4
Roll out the dough into a thin sheet, approximately the thickness of a credit card.
Step 5
Fold the sheet and cut into strips approximately 1 cm wide to form tagliatelle.
Step 6
Divide the dough into two portions and shape into loaves.
Step 7
Drain and serve, drizzling with olive oil and adding cheese and pepper if desired.
Notes
Fresh pasta may be frozen and cooked after thawing in the refrigerator, in accordance with standard food safety practices.
Ingredients
- 600 g type “00” flour
- 5 large free-range eggs
- 100 g organic black olive paste
Menu info
- Preparation time: 30 minutes
- Resting time: 30 minutes
- Cooking time: 3–5 minutes
- Total time: approximately 65 minutes
- Servings: 4
