PST-TAG·450 g (3 × 150 g)frozen
N. 20 — Tagliatelle 7 mm
A narrow ribbon for butter and sage, or mushrooms. The dough has no egg.
Durum + water · no eggs. 7 mm ribbon, 0.8 mm, for butter and sage or mushrooms.
SPECS
- Cooking Time
- 3–4 min
- Storage
- −18 °C · do not thaw
IDEAL SAUCE PAIRING
Butter, sage and Parmesan, or mushrooms
MANIFESTO HIGHLIGHTS
Durum semola rimacinata + water · no eggs. Bronze-die extrusion (≤ 32 °C at die exit) for a rough, sauce-gripping surface.
RECIPE 01
Tagliatelle burro, salvia e Parmigiano
1 portion · 150 g
Butter, sage and Parmigiano Reggiano. For 1 portion: 150 g of fresh or frozen tagliatelle.
≈ 587 kcal per portion
INGREDIENTS
- MILIX tagliatelle PST-TAG, fresh or frozen150 g
- Butter20 g
- Fresh sage3 g
- Parmigiano Reggiano15 g
- Salt and black pepperto taste
STEPS
- 01Melt the butter over low heat, add the sage leaves, and keep them there for 2–3 minutes, until the butter smells of hazelnut and turns gold.
- 02Boil the pasta and save 50 ml of the cooking water.
- 03Move the pasta into the butter, add 40 ml of the cooking water and half the Parmesan, and stir for 1 minute, until they emulsify.
- 04Sprinkle with the remaining Parmesan and serve.
SAUCE
Butter, sage and Parmesan
Warm 20 g of butter with sage for 2–3 minutes, then toss the tagliatelle with 40 ml of cooking water and half the Parmesan.
From frozen, cook 3–4 minutes after the water boils again. The time is an estimate: check it on a test batch. Fresh pasta follows the technologist’s time.
ALLERGENS · Milk. Wheat (gluten).
RECIPE 02
Tagliatelle ai funghi
1 portion · 150 g
Button mushrooms, garlic and parsley, finished with Parmigiano Reggiano. For 1 portion: 150 g of fresh or frozen tagliatelle.
≈ 635 kcal per portion
INGREDIENTS
- MILIX tagliatelle PST-TAG, fresh or frozen150 g
- Button mushrooms200 g
- Extra virgin olive oil18 g
- Garlic4 g
- Fresh parsley5 g
- Parmigiano Reggiano10 g
- Salt and black pepperto taste
STEPS
- 01Slice the mushrooms 4 mm thick. Crush the garlic.
- 02Fry the mushrooms in the oil with the garlic over high heat for 8–10 minutes, until the liquid has gone and they are browned. Salt them.
- 03Boil the pasta, move it to the mushrooms with 50 ml of cooking water, and stir over the heat for 1 minute.
- 04Take the pan off the heat, and add the parsley and the Parmesan.
SAUCE
Mushrooms
Fry 200 g of mushrooms in 18 g of oil until the liquid has gone, then toss the tagliatelle with 50 ml of cooking water.
From frozen, cook 3–4 minutes after the water boils again. The time is an estimate: check it on a test batch. Fresh pasta follows the technologist’s time.
ALLERGENS · Milk. Wheat (gluten).
WHAT'S INSIDE
- Two ingredients only: durum wheat flour and water. The dough has no eggs, no milk and no salt.
- The flour is semola rimacinata: durum wheat is milled, then milled again, so the semolina is finer and the dough comes out even and springy. The supplier of the flour can change from batch to batch, so the pack simply says “durum wheat flour”.
- The dough is pressed through a bronze die on an extruder. Bronze leaves a fine roughness, so the pasta is matte and the sauce stays on it. On a narrow tagliatelle ribbon the roughness holds even a simple sauce of butter, cheese and cooking water. In Italy the classic ribbon is made with egg. Ours has no egg: the shape is the traditional one, and the dough is ours.
- The pasta contains wheat, and so it contains gluten.
HOW TO COOK IT
Do not thaw frozen pasta. Put it into the boiling water straight from the freezer. Once fresh pasta thaws it turns wet and the pieces stick together.
For every 100 g of pasta, take 1 litre of water and 10 g of salt. One 150 g portion needs 1.5 litres of water and 15 g of salt. Two portions, 300 g, need 3 litres and 30 g of salt. The whole 450 g pack needs 4.5 litres and 45 g of salt. If you do not have a pot that large, cook the pack in two batches.
Bring the water to a rolling boil, salt it, and lower the pasta in straight from the freezer. For the first 20–30 seconds, separate the ribbons with a fork so they do not stick. The boil will pause for a moment. Cover the pot. When the water boils again, take the lid off and start timing.
These tagliatelle need 3–4 minutes after the water returns to the boil. The time is an estimate: check it on a test batch, and start tasting from 3 minutes. Frozen fresh pasta cooks much faster than dried pasta, so the time on a packet of dried pasta does not apply.
Start tasting at 3 minutes. Lift out one piece, let it cool for a few seconds, and bite. The pasta is al dente — Italian for “to the tooth” — when the outside is soft and the centre still springs a little. There should be no white chalky line of raw dough in the cut.
Before you drain, save the cooking water the recipe asks for. Move the pasta into the sauce while the centre is still a touch firm, and finish them together as the steps say.
IN THE FREEZER
Keep the pasta in the freezer. We freeze it in a thin layer so the pieces do not stick. Cook straight from the freezer. Do not thaw it, and do not freeze it again once it has thawed.
ALLERGENS · The dough contains wheat (gluten). It has no eggs and no milk. Each recipe lists its own allergens.