Making fresh pasta isn't as daunting as it seems, and the task always reaps boundless fulfillment. This particular tagliolini recipe puts the stand mixer pasta roller and cutter attachments to good use.
This taglioni with lemon, clams, and spinach is light and refreshing, a perfect dish to usher in the warm weather months. While this recipe does indeed call for tagliolini, you feel free to whip the dough into whichever fresh pasta shape you desire – though we recommend a long pasta for this dish.
Photo: Riccardo Lettieri, Styling: Beatrice Prada
Tagliolini With Lemon, Clams, and Spinach
Recipe: Sara Tieni
Skill Level: Intermediate
Time 1 hour + 20 minutes resting
Ingredients for 4
For the tagliolini
14 oz. hard re-milled wheat flour
6 oz. fresh milk
2 Tbsp. Pecorino, grated
1 large egg
extra-virgin olive oil
zest from 2 organic lemons
For the sauce
14 oz. clams
5 oz. fresh baby spinach
1 garlic clove
5 oz. sundried tomatoes
½ cup dry white wine
salt
extra-virgin olive oil
Make the tagliolini
Pour the flour into the bowl of the mixer, add the egg, and Pecorino, and mix using the whisk.
Add the milk, the lemon zest, and 1 Tbsp. extra-virgin olive oil a little bit at a time.
Continue to knead for about 10 minutes at a medium speed, until the mixture has become compact.
Wrap it in plastic wrap and place in the fridge for 20 minutes.
Finally divide the dough into 7 oz. portions, flour, then roll them out and put through the dough sheeter. Leave dry for 20 minutes, then make the tagliolini using the appropriate pasta-cutter accessory.
Make the sauce
In a large sauté pan, combine 1 garlic clove with 2 -3 Tbsp. oil.
Add the clams, blend with ½ cup white wine, cover and let the shells open in 4-5 minutes.
Remove the clams from the shells, but set some aside to use as a garnish.
Bring a pot of water to a boil. Add salt and cook the tagliolini with spinach for 2 minutes.
Drain and season with a little filtered clam water and coarsely chopped dried tomatoes.