Why I persist on calling the 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.
- 450g (1 lb) basic pasta dough, or 400g (14 oz) dried paglia e fieno
- Salt and pepper to taste
- 2tbsp each of chopped fresh mint, coriander, flat-leaf parsley and basil
- 1 tbsp each of chopped fresh dill and sage
- 30g (a good 1 oz) pine nuts, chopped
- 2 tbsp olive oil
- 115g (4 oz) butter
- 1 garlic clove, finely chopped
- 30g (a good 1 oz) Parmesan, freshly grated
- The ideal pasta for this dish is home-made tagliolini, but you can use dried 'paglia e fieno', 'straw and hay', so called because the thin ribbons are mixed green and yellow.
- 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 (include any others that you might have, such as thyme or marjoram) and the pine nuts, and mix them with the oil in a bowl. In a pan melt the butter, add the garlic, and just allow to soften.
- Cook the pasta in boiling salted water: the dried will take five minutes, the fresh three minutes. Drain, retaining a little of the cooking water.
- At this point, mix the garlic and butter in with the herb paste and the Parmesan, season with salt and pepper, and add a drop of the hot pasta water to make the sauce creamier in consistency. Thoroughly mix the herb paste into the pasta, taste for seasoning, and serve immediately on warm plates.