If you were asked what’s the recipe/dish you’ve made the most during lockdown, what would you say?
For us, there are a few good options, and making homemade pasta is one of them. It was one of our most loved activities during lockdown weekends and still is. We love it in all shapes, be it ravioli, tagliatelle or tagliolini.
In order to make tagliolini it is better to have a pasta machine, it makes life much easier, so if you do not have one, you can roll the pasta shit with a regular rolling pin and use a sharp knife to cut out your taglioni, spaghetti or tagliatelle. The shape does not really matter. And of course, you can use ready-made pasta (fresh or dried) from the shop as well! 🙂
The dressing is a very fresh one that uses green asparagus, in season now, and seafood (squid in this case, but prawns would work well too) and a touch of freshness with lemon zest and fresh herbs.
Tagliolini with Green Asparagus, Squid and Lemon
For the pasta
For the sauce
Make the pasta dough
Start by making the fresh pasta dough, following the steps here.
After the resting period, roll your pasta dough into the chosen shape - we used a pasta maker to create our tagliolini. Set aside in a dry place and properly dusted with flour.
Prepare the sauce
Clean the asparagus and chop them finely, keeping the tips intact. Boil them in salted water for 2 minutes, drain them and immediately place them in a bowl of iced water (this will preserve their bright green colour). Set aside.
Heat 1 tbsp of oil in a frying pan and add the squid (cleaned and cut in rings or stripes) and cook for 5 minutes or until cooked, being careful to not overcook the squid. Set aside.
Heat the remaining oil (or more if you prefer) in a large pan. Add the onion, finely chopped, and cook for 5 minutes or until soft. Add the asparagus and cook for 15 minutes or until thoroughly cooked, adding some water if it gets too dry. Pour the lemon juice and add the squid and cook all together for 2-5 minutes. Remove from heat, season with salt and pepper, and add the grated lemon zest and herbs. Mix well.
Cook the pasta
Cook the fresh pasta in salted boiling water. It will take 2-5 minutes. Drain the pasta and save a cup of the cooking water. Add the pasta to the pan with the asparagus and squid mixture and mix well, adding some cooking water which will help you combine all the ingredients and create a bit of sauce. Serve immediately with a drizzle of olive oil and more fresh herbs and grated lemon zest to garnish.