Tagliolini with caviar



Caviar is a luxurious ingredient that can transform even the simplest recipes into gourmet delights. The recipe for Tagliolini with Caviar combines the authentic goodness of fresh pasta with a rich and intense flavor sauce. It's a sophisticated first course that showcases the qualities of this star ingredient, and here's a tip: add the caviar at the very end, off the heat... this will release a delicate marine note that pairs perfectly with the creamy butter-infused tagliolini and the freshness of fennel. Consider serving Caviar Tagliolini for your New Year's Eve dinner, and you'll treat your guests to an unforgettable culinary experience!

Explore more caviar-infused recipes:


For fresh pasta
Flour 00 1 ½ cup (200 g) - (all purpose flour)
Eggs 2
For seasoning
Caviar 3 ½ tsp (20 g) - black caviar
Butter 2 ½ tbsp (35 g)
Wild fennel to taste
For sprinkling
Flour 00 to taste
Remilled durum wheat semolina to taste

How to prepare Tagliolini with caviar

To make the caviar tagliolini, start with the fresh pasta: pour the flour onto the work surface, create a well in the center 1, and add the eggs gradually 2, combining them with a fork 3.

Use a pastry cutter to gather the entire mixture 4 and continue working with your hands 5 until you achieve a smooth and homogeneous dough. Wrap the dough in plastic wrap and let it rest in a cool place for 30 minutes 6.

After the resting time, divide the dough in half 7 and flatten one of the two portions with a rolling pin on a floured surface 8. Then, pass it through the widest setting of the pasta machine 9; remember to wrap the unused portion of the dough in plastic wrap to prevent it from drying out.

Fold the outer flaps of the pastry towards the center 10, then flatten it again with a rolling pin 11, and pass it through the pasta machine several times, gradually reducing the thickness, until you reach the second-to-last setting 12.

Cut out 3 rectangles from the obtained sheets 13 and dust with flour, then roll the short sides in towards the center 14. Slice the rolled dough into strips about 2-3 mm wide 15.

Lift the tagliolini with the blade of a knife 16, form them into nests, and place them on a tray dusted with semolina 17. At this point, bring a pot of water to a boil to cook the tagliolini. Meanwhile, melt the butter in a large skillet 18.

Submerge the nests of tagliolini and cook for 1-2 minutes 19. Meanwhile, pour a ladle of the cooking water into the pan with the melted butter 20 and stir to create an emulsion. Drain the tagliolini directly into the pan and toss them with the sauce 21.

Garnish each plate with fennel 22 and 5g of caviar 23. Serve your caviar tagliolini 24 immediately!

How to store

It's recommended to consume the Caviar Tagliolini immediately. If necessary, you can store them for up to 2 days in the refrigerator, in an airtight container.

Raw nests of tagliolini can be frozen, and you can cook them directly from frozen in boiling water.


  • The caviar should be added strictly at the end of cooking, away from the heat.
  • Fennel can be substituted with dill.
  • Semolina should be used only for dusting the tray on which the nests are placed, and not for the dough, as it absorbs moisture and would tend to dry out the pasta.