Tagliolini al limone

Fresh homemade tagliolini is tossed with a creamy lemon, mascarpone and mint sauce in this simple pasta recipe made with fewer than 10 ingredients. Chef Gennaro Contaldo brings his Amalfi Coast heritage to this bright, zesty pasta dish that celebrates the simplicity of Italian home cooking. The combination of fresh egg pasta, rich mascarpone and fresh lemon creates a luxurious yet refreshing dinner that comes together in under an hour.

By Gennaro Contaldo
From Saturday Kitchen Recipes

This tagliolini al limone recipe scores a Nutri-Score C, reflecting its rich mascarpone and butter sauce balanced by fresh lemon and homemade egg pasta.

Per serving: approximately 376 kcal, 20g fat, 12g saturated fat, 40g carbs, 1g sugar, 11g protein, 2g fibre, 0.2g salt.

Method

1. Make the pasta dough (15 mins plus 30 mins resting)
   Put the 00 flour on a clean work surface and make a well in the centre. Crack the eggs into the well. Using a fork or your hands, gradually mix the flour into the eggs until everything comes together. Knead the dough until it feels smooth and soft – this takes about 5-8 minutes and builds the gluten for silky tagliolini. Shape into a ball, wrap in cling film and leave to rest for about 30 minutes. This resting time is crucial; it relaxes the gluten so the pasta rolls out beautifully without springing back.
2. Roll and cut the tagliolini (15 mins)
   Unwrap the rested dough and divide it into 4 pieces. Working with one piece at a time (keep the rest covered), feed it through a pasta machine, starting at the widest setting and gradually working through to the second-thinnest setting – you want sheets thin enough to see your hand through. Pass each sheet through the tagliolini cutter attachment to create fine ribbons. Dust lightly with flour and set aside on a floured tray. Fresh pasta cooks in just 2 minutes, so have everything ready before you drop it in the water.
3. Boil the water (5 mins)
   Bring a large saucepan of generously salted water to the boil. You need plenty of water – at least 3-4 litres – so the tagliolini has room to move and doesn’t stick together.
4. Cook the tagliolini (2 mins)
   Add the fresh tagliolini to the boiling water and cook for about 2 minutes, or until al dente. Fresh egg pasta cooks incredibly quickly, so keep a close eye on it – you want it tender but still with a slight bite. Reserve a ladle of the starchy pasta water before draining; this liquid gold helps emulsify the sauce.
5. Infuse the mint (2 mins)
   While the pasta cooks, put the mint leaves and a ladle of the pasta water in a frying pan over medium heat. Cook for about 1 minute to infuse the water with fresh mint flavour – you’ll smell that bright, aromatic aroma immediately. This simple step elevates the entire dish.
6. Make the lemon mascarpone sauce (3 mins)
   Add the butter and mascarpone to the mint-infused water and stir until melted and combined into a creamy sauce. Then add the lemon juice – the acidity cuts through the richness beautifully. Keep the heat gentle; you want a silky emulsion, not a broken sauce.
7. Toss and serve (2 mins)
   Drain the tagliolini and add it directly to the sauce in the frying pan. Toss well to coat every strand – the starchy pasta water helps the sauce cling perfectly. Serve immediately, topped with the finely grated lemon zest and grated Parmesan or vegetarian hard cheese. This tagliolini al limone is best enjoyed straight away while the pasta is warm and the sauce is creamy.

Tips

• Rest the pasta dough for the full 30 minutes – it makes rolling infinitely easier and the texture smoother
• Have all sauce ingredients ready before cooking the pasta; fresh tagliolini waits for no one
• Use unwaxed lemons for the best flavour and zest quality
• Save some pasta water – the starch helps bind the sauce to the pasta beautifully
• This lemon mascarpone pasta works brilliantly as a starter or light main with a green salad

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