Ingredients
Method
Make the Pasta Dough
- Place the flour on a clean counter and make a well in the center.
- Crack the eggs into the well and add a pinch of salt.
- Slowly pull flour into the eggs using a fork until it forms a loose dough.
- Knead for about 10 minutes until smooth and elastic.
- Wrap and let it rest for 30 minutes.
Shape the Tagliolini
- Roll the dough very thin (about 1 mm).
- Slice into narrow ribbons about 3 mm wide.
- Lightly dust with flour and separate strands so they don’t stick.
Cook the Pasta
- Bring salted water to a boil.
- Cook fresh tagliolini for 2–3 minutes.
- Save a cup of pasta water and drain the rest.
Make the Lemon Sauce
- In a pan, melt the butter gently over low heat.
- Add the lemon zest and let it warm to release the oils.
- Pour in the lemon juice.
- Add a splash of pasta water to help it emulsify.
- Stir constantly until the sauce looks glossy and smooth.
Bring It All Together
- Add the cooked pasta directly into the pan with the sauce.
- Toss gently, adding more pasta water if needed to keep it creamy.
- Remove from heat and sprinkle in the grated cheese.
- Keep stirring until everything becomes silky and coats the pasta evenly.
- Finish with cracked black pepper and extra zest if you like.
Notes
- Fresh pasta gives the best silky texture, but thin dried pasta works too.
- Good lemons make a big difference — use fresh, bright, fragrant ones.
- Keep the heat low when adding cheese so the sauce doesn’t break.
- The dish is meant to be eaten hot right away for the creamiest result.
- A touch of pasta water is your best friend here — it pulls everything together.