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Le Chaudron recipe
Tagliatelles fraîches à l'huile d'herbes et ail
Fresh tagliatelle with herb and garlic oil
⏱ 20 minServes 4Easy470 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
300 g (11 oz)fresh homemade pasta
30 g (1 oz)flat-leaf parsley
20 gfresh basil
2 clovesgarlic10 g
80 ml (⅓ cup)olive oil
40 g (1½ oz)grated Parmesan
Salt and pepper to taste
- 300 g (11 oz) fresh homemade pasta
- 30 g (1 oz) flat-leaf parsley
- 20 g fresh basil
- 2 cloves garlic 10 g
- 80 ml (⅓ cup) olive oil
- 40 g (1½ oz) grated Parmesan
- Salt and pepper to taste
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Pick the parsley and basil leaves and blend with the peeled garlic and olive oil into a bright green herb oil.Making it from scratch? See the fresh pasta — ≈ 30 min + repos
- Season with salt and pepper and set aside while you make and cook the pasta.
- Roll out the homemade pasta dough with a pasta machine and cut into 5 mm (¼ in) wide tagliatelle.
- Cook the tagliatelle for 2 to 3 minutes in a large pot of salted boiling water; save a ladle of cooking water.
- Drain, return to the pot off the heat and toss gently with the herb oil.
- Add the Parmesan and a little cooking water to bind and serve hot with a grind of pepper.
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