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