Join! 12 weeks for $1

Milk Street Bowtie Marika Contaldo Seguso’s Basil Tagliatelle with Butter, Sage and Parmesan

Marika Contaldo Seguso’s Basil Tagliatelle with Butter, Sage and Parmesan

4 to 6 Servings
Made This Recipe? Write a Review.
Thank you for submitting your review! A member of our team is confirming the review meets our site's Community Guidelines. It will be posted on the site shortly.
Free

This rustic, made-from-scratch pasta dish comes from Marika Contaldo Seguso, Venice-based cookbook author and cooking instructor. To create the green-flecked tagliatelle, she incorporates vibrant basil into a simple egg-based dough. Fresh pasta typically requires ample kneading, but with a food processor, the dough is ready in minutes. For serving, Contaldo Seguso infuses a generous amount of butter with fresh sage and smashed garlic cloves in a skillet, then lifts the pasta out of the boiling water and adds it directly to the skillet. Parmesan goes in at the end, along with some starchy water left over from cooking the pasta—an age-old Italian trick that yields a rich, luscious sauce that lightly clings to and coats the noodles. The tagliatelle cooks quickly, so take care to not overdo it; a few minutes should be plenty for achieving the perfect, tender yet firm al dente texture.

4 to 6

Servings

Tip

Don’t worry if you don’t have a pasta machine or attachment. You can still make the tagliatelle by rolling the quartered dough it into thin, even sheets by hand with a rolling pin, then cutting the pasta as instructed.

3 large eggs
2⅓ cups all-purpose flour, plus more as needed and for dusting
1 cup lightly packed fresh basil
Kosher salt and ground black pepper
8 tablespoons salted butter, cut into 8 pieces
6 fresh sage leaves
2 medium garlic cloves, smashed and peeled
1 ounce Parmesan cheese, finely grated (½ cup)
Ingredients
  • 3

    large eggs

  • 2⅓

    cups all-purpose flour, plus more as needed and for dusting

  • 1

    cup lightly packed fresh basil

  • Kosher salt and ground black pepper

  • 8

    tablespoons salted butter, cut into 8 pieces

  • 6

    fresh sage leaves

  • 2

    medium garlic cloves, smashed and peeled

  • 1

    ounce Parmesan cheese, finely grated (½ cup)

Directions

Marika Contaldo Seguso’s Basil Tagliatelle with Butter, Sage and Parmesan

Shop the Milk Street Store
Reviews