for the fresh pasta:
200g type “00” flour
2 medium-sized eggs
20g Balsamic Vinegar of Modena PGI
20g extra virgin olive oil
for the sauce:
400g florets of green, white and purple cauliflower
60g dried tomatoes
30g grated Parmigiano Reggiano PDO
2 small sprigs of parsley and thyme
extra virgin olive oil
Balsamic Vinegar of Modena PGI
Put flour, eggs, salt, oil and Balsamic Vinegar of Modena PGI in a bowl.
Mix the ingredients until you have a smooth and even dough.
Cover with film and leave to rest for 20 minutes in a cool place.
In the meantime, clean the cauliflower and separate it into small florets.
Cook the florets in boiling salted water for 3-4 minutes.
Chop the shallot and sauté it in a frying pan with oil, add the cauliflower and sizzle on high flame until slightly golden. Adjust salt and pepper, add the dried tomatoes and chopped fresh herbs.
Roll out the pasta into thin strips on a floured board.
Allow to dry for 5 minutes, cut the strips to a length of 20cm then cut out Tagliatelle.
Boil them in plenty of salted water for 2-3 minutes, drain and pour into the cauliflower sauce.
Add grated Parmigiano Reggiano Cheese, a ladleful of cooking water and a dribble of oil.
Mix all the ingredients well and finish with some drops of Balsamic Vinegar of Modena PGI.