List of Ingredients
- 3 CUPS of all-purpose flour
- 9 OZ. of egg yolks (around 10)
- pistachio paste
- shelled pistachios
- salmon roe
- shallot, chopped
- extra-virgin olive oil
- salt
Method
For the pistachio tagliatelle with salmon roe recipe, start by making the pasta. In a bowl, combine the flour, egg yolks, 1 Tbsp. pistachio paste, and a pinch of salt. Add 2 Tbsp. water or a bit more and knead until you obtain a smooth dough. Keep some water on hand in case you need to add it as you knead. Cover with plastic wrap and place in the refrigerator for one hour.
Flour a work surface and roll out the dough until it is paper thin around 1/8" thick. Fold the edges into the center of the dough so that they meet in the middle, but don’t overlap. Again, fold the ends so that they meet in the middle, then use a knife to cut the dough in 1⁄2” strips and unravel the noodles.
Sauté the shallot in a pan with a drizzle of olive oil for 2-3 minutes. Add 2 Tbsp. water and 1 Tbsp. pistachio paste and cook until dissolved and a liquid has formed.
Bring a large pot of water to a boil and salt, and cook the tagliatelle for 1 minute. Drain, then toss in the sauce.
To serve: Divide the pasta into serving dishes and top with chopped pistachios and salmon roe.
Advance tip: To prepare pistachio paste at home, freeze 1⁄4 lb. shelled pistachios, then blend with a splash of sparkling water to obtain a firm paste. Place it in an airtight jar and keep in the fridge: it will last for 3-4 weeks. The carbon dioxide in the sparkling water will maintain the pistachios’ bright green color.