3290 Northside Pkwy
Atlanta, GA 30327

Fresh Tagliatelle with Zucchini
Chef Joël Antunes of JOËL – Atlanta, GA
Adapted by StarChefs

Yield: 6 Servings

  • 1 kilogram Double O flour
  • 60 grams milk
  • 20 grams olive oil
  • 400 grams egg yolks
  • Pinch of salt

  • Zucchini:
  • 3 zucchini, diced
  • 4 Tablespoons olive oil
  • 2 teaspoons fresh thyme
  • 1 clove garlic
  • Fresh lemon juice, to taste
  • Salt and pepper, to taste

For tagliatelle:
Place flour in a large mixing bowl and make a well in the center. Add milk, olive oil, and egg yolks into the well. Slowly incorporate flour into the center using a fork until the dough begins to take shape. Roll dough into a ball, wrap in plastic wrap, and refrigerate overnight. Remove dough from refrigerator and roll into 2 millimeter thin sheets on a wooden cutting board. Slice into 2 cm x 30 cm long ribbons. Blanch pasta for 4 minutes in boiling salted water.

For zucchini:
Sauté zucchini in olive oil with thyme and garlic. Pour over pasta. Top with a squeeze of lemon juice and salt and pepper to taste.


..Published: November 2004