Peperoncino, Chopped Anchovies, Garlic, Parsley, Breadcrumbs
Chef Juan Manuel Umbert of PASTA | Miami
Adapted by StarChefs | April 2025 | Photo: Will Bunt
INGREDIENTS
Dough:
200 grams 00 pasta flour
3 egg yolks
1 egg
Taglierini:
Semolina flour
To Assemble and Serve:
Yield: 1 serving
Kosher salt
10 grams olive oil
1 gram pepperoncino
20 grams chopped anchovies
15 grams chopped garlic
10 grams unsalted butter
½ gram chopped parsley
10 grams breadcrumbs
METHOD
For the Dough:
In a mixing bowl, combine all ingredients. Transfer to a lightly floured work surface and knead until dough is smooth and elastic. Wrap in plastic wrap and let rest 1 hour at room temperature.
For the Taglierini:
Using a sheeter, roll out Dough until 1½-millimeters-thick. Transfer to a lightly floured work surface and cut into 30-centimeter-long rectangles. Cut into taglierini shape. Dust with semolina flour and portion into 115-gram portions. Transfer to an airtight container and refrigerate.
To Assemble and Serve:
Bring a pot of salted water to a boil. Add 115 gram Taglierini and cook 45 seconds. Strain, reserving pasta and cooking water separately. In a sauté pan over medium heat, add oil and pepperoncino. Stir in garlic and cook until softened. Add anchovies and mix to combine. Deglaze pan with a splash pasta water, then add butter. Add parsley and cooked Taglierini. Increase heat to high and cook until sauce has thickened, tossing to evenly coat pasta. Transfer mixture to a serving plate. Finish with breadcrumbs.
