Of course, we were skeptical at first, when a friend sent us the recipe for „tagliatelle with coffee“. But: Nothing ventured, nothing gained – so we tried it. And this coffee pasta was definitely a gain. One, that we do not want to keep from you any longer. So here we go:
1 1/3 cups wheat flour (type 405) • 2 fl oz espresso, strong, cooled down to room temperature • 3 medium size eggs, not (!) refrigerated
0.45 lb pecorino cheese, fresh • ¼ cup butter • sage leaves, fresh • chopped hazelnuts and ground coffee
Pour the flour on the kitchen counter and form a hole in the center. Pour coffee and eggs into the hole and mix everything with a fork. Knead into a dough after about 10 minutes, until it’s elastic and shiny.
Wrap dough in plastic foil and let it sit for 30 minutes.
Spread some flour over the kitchen counter, roll out the dough very thin and cut it into stripes. Or you use the pasta machine for it.
Cook the noodles in salted water – for how long depends on how thick they are. They usually need between two and four minutes.
For the sauce gently roast the sage leave in butter. Caution! The butter should not turn brown.
Mix the tagliatelle with the sage butter, spread plenty of grated pecorino cheese on top and add some pepper, ground coffee (if you like), and chopped hazelnuts.
ketut subiyanto von pexels
foto: ketut subiyanto von pexels