Italian · main

Homemade Tagliatelle With Summer Sauce Recipe

Homemade Tagliatelle With Summer Sauce Recipe reads salinity 4.9, richness 4.2 and umami 2.2 on Palate's 0–10 flavor X-ray — a Italian main, about 25 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 5.2 / 10
• Sweet & Fruity — 1.3 / 10
• Sour & Bright — 0.8 / 10
• Bitter & Earthy — 2.1 / 10
• Rich & Fat — 4.4 / 10
• Aromatic & Spice — 1.4 / 10

The measured notes (of 18)

Salinity 4.9 · Richness 4.2 · Umami 2.2 · Bitterness 2.1 · Herbaceous 1.4 · Sweetness 1.1 · Nutty 0.9 · Fruity 0.7 · Citrus 0.7 · Sourness 0.5 · Earthy 0.5

What's in it (5)

• 1 c. all-purpose flour
• 1 c. bread flour
• 2 lg. Large eggs
• 2 teaspoon extra virgin olive oil
• Healthy pinch of salt

Time & effort: about 25 min · effort: medium

Nutrition (per 100 g, engine-estimated): 217.7 kcal, 10.8 g protein, 0.8 g fat, 40.9 g carbs

Dietary: Vegetarian · Contains egg — engine-derived; double-check anything allergy-critical.

How it's cooked (24 steps)

1. 1.
2. Place the flours in a mound on a work surface and make a well in the center.
3. Place the Large eggs, oil and salt in the center of well.
4. 2.
5. Using a fork, beat the ingredients in the center to blend them and gradually incorporate the flour from the outside edge.
6. The dough may also be mixed in a food processor.
7. 3.
8. When half the flour is incorporated, start kneading using the palms of the hands and not the fingers.
9. This may also be done in a food processor.
10. Cover the dough and leave to rest for 15 min.
11. 4.
12. Divide the dough in quarters and roll out thinly with a rolling pin on floured surface or possibly use a pasta machine, dusting dough lightly flour the manufacturer's directions.
13. Allow the sheets of pasta to dry for about 10 min on a floured surface.
14. Cut the sheets into strips about 1/2 inch wide by hand or possibly machine, dusting lightly with flour while cutting.
15. Leave the cut pasta to dry while preparing the sauce.
16. 5.
17. Combine all the sauce ingredients, mixing well.
18. Cover.
19. 6.
20. Cook the pasta for 5-6 min in boiling water with a spoonful of oil.
21. Drain the pasta and rinse under very warm water.
22. Toss in a colander to drain excess water.
23. Place the warm pasta in serving dish.
24. Pour the cool sauce over and toss.

Dishes with a similar flavor shape

• Little Fish Of The Garden (Peixinhos Da Horta) - Portuguese — Portuguese
• Zeljanica (Coiled Spinach and Cheese Pita) — Bosnian
• Focaccia Genovese — Italian
• Kajmak (Matured Milk-Skin Cream) — Serbian
• Pan de Cristal — Spanish

Keep reading: what salinity, richness, umami mean in the flavor lexicon · the world's cuisines, by flavor.

See how this dish fits your palate — take the short taste test →

Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.