Lemon Tagliolini



Lemon tagliolini is a delicious and delicately flavored first course. In this recipe, we decided to start with fresh pasta, obtained in this case with flour and re-milled semolina, to make this dish even more genuine and tasty! Whether you decide to use a pasta machine or a rolling pin, make sure to obtain a very thin sheet and a pasta shape characteristic of tagliolini, about 1/32 to 3/32 of an inch in width. Due to its structure, tagliolini is perfect for holding on to light and delicate sauces so that with every forkful you can enjoy all the creaminess of the dressing made with lemon zest and juice! For a more intense fragrance and taste, choose lemons from Sorrento or Amalfi, with juicy and moderately sour pulp.

Egg pasta is also excellent with fish: try the tagliolini with salmon recipe!


For the fresh pasta
Flour 00 1 ¾ cup (200 g)
Eggs 2.5 oz (70 g) - (2 medium)
Semolina to taste
For the dressing
Butter 1.4 oz (40 g)
Lemon peel 1
Lemon juice 1
Extra virgin olive oil 2 tsp (10 g) -
Thyme to taste
Fine salt to taste

How to prepare Lemon Tagliolini

To make lemon tagliolini, first prepare the fresh pasta: in a bowl pour the flour (you can stay a little behind compared to the recommended dose and add more as needed while kneading) 1, break the eggs and start mixing with a fork 2, then use your hands to handle the ingredients until a homogeneous dough is obtained 3.

Transfer the dough onto a lightly floured work surface and continue to work it vigorously 4; add a little flour if necessary and knead until you obtain a smooth and elastic dough. Form it into a ball 5 and place it in a food bag 6 or wrap it in cling film and let it rest for at least 30 minutes at room temperature, in a cool and dry place.

After the resting time, take the pasta, dust with very little 00 flour, then divide it into 2 portions; wrap the portion you are not using immediately in cling film to prevent it from drying out, the other can be rolled out with the machine (alternatively you can use a rolling pin), going from the lowest to the highest level until you get a very thin sheet 7. Place the strips obtained on a work surface lightly floured with re-milled semolina, with which you can also dust the pasta sheets 8. Cut three rectangles from each sheet, let them dry for 2-3 minutes per side. Then roll up the rectangles on themselves, without pressing, to form rolls 9

and cut them with a knife into strips of about 3/32 of an inch thick 10. Unroll the tagliolini gently by taking an end of the pasta 11, roll them into nests 12 and let them dry on a clean cloth lightly floured or on a pasta drying rack. Continue until all the fresh pasta is finished.

Once the tagliolini are ready, move on to preparing the sauce: wash the lemon thoroughly and grate its zest 13, being careful to avoid the white part, which has a bitter taste; then squeeze the lemon juice 14. Take a large saucepan or a wide, high-sided frying pan, add the oil, butter, and lemon zest 15 and melt everything over very low heat.

Also add the lemon juice (you can strain it to prevent the seeds from ending up in the sauce) 16. Boil the tagliolini in boiling salted water for no more than 1-2 minutes 17, then drain them and add them directly to the pan with the sauce 18.

Quickly sauté everything, adding a ladle of pasta cooking water if necessary and stirring to mix well 19. Add a few thyme leaves 20 and turn off the heat. Your lemon tagliolini are ready to be served hot 21!

How to store

It is preferable to consume the tagliolini immediately; they can be stored in the refrigerator for 1 day.

The tagliolini can be frozen raw: place the pasta nests well spaced on a tray and then put them in the freezer to harden for a couple of hours; when they are well hardened, put them in freezer bags and place them back in the freezer. When you need to use them, boil them directly from frozen in boiling water and proceed as per the recipe.


It is advisable to use untreated citrus fruits, since the recipe requires taking the zest, washing and drying them well before use. You can use white pepper as a final touch, because it has a more delicate aroma than black pepper.