Pasta from Scratch, Tagliatelle with Artichokes and Mint Recipe

April 1, 2020

Pasta from Scratch, Tagliatelle with Artichokes and Mint


Pasta from Scratch

1 1/2 cups 00 flour

1/2 cup semolina flour

Pinch of kosher salt

2/3 – 3/4 cup egg yolks, from about 8 eggs, lightly whisked or 3 whole eggs

1 teaspoon olive oil


Combine the flours and salt in a bowl and pour it out onto your countertop. Create a well in the middle, pour in the egg yolks and oil. Using a fork, slowly whisk the yolks, incorporating more flour as you go. Alternatively, you can do this on low in the bowl of a stand mixer with the paddle attachment by slowly pouring in the egg. Be sure to slowly incorporate the flour into the egg so you can create a smooth, even dough. Once the flour is mostly all mixed in, use your hands to knead the dough until you have a mostly smooth and even ball, roughly 5 minutes. Wrap the dough in plastic and let rest for 30 minutes to allow the flour to fully hydrate and the gluten to relax. 

With a knife, cut the dough into 4 pieces. Set the pasta roller to the widest setting and put one piece of dough through. Fold it in thirds to make a square, rotate the piece 90 degrees and put it back through the roller, repeat this process 5-6 times, until you have a relatively smooth, and homogenous sheet. Roll the dough widthwise, wrap in plastic and repeat with the remaining three pieces. 

Working one piece at a time, put the pasta through the roller, working your way down in settings until you have your desired thickness. Cut the pasta into roughly foot long sheets, dust generously with semolina flour and stack one on top of another. Once all the sheets are rolled out to the same thickness, stack a few sheets on top of each other, roll the stack widthwise, and using a sharp knife cut to desired width, thinner, for tagliatelle, thicker for pappardelle. Line a sheet tray with parchment paper, dust with semolina flour and transfer the cut noodles to the tray until you’re ready to cook them.



Tagliatelle with Artichokes and Mint

1/2 lemon, juiced

8 small artichokes

Kosher salt 

Olive oil

1/2 small onion or 1 shallot, thinly sliced

2 cloves garlic, thinly sliced

1 tablespoon mint, chopped

1 tablespoon parsley, chopped

1/3 cup verjus


1 tablespoon butter

Pecorino romano

Ricotta salata


Fill a medium sized bowl with water and add the lemon juice. To clean the artichokes, remove the outer layers until you reach the tender leaves in the middle. Cut off the leaves of the artichoke about a half way down to the heart. Working quickly to prevent oxidation, trim off the bottom of the stem end and, with a peeler or paring knife, peel the outside of the stem until you get to the tender middle. Cut the artichokes in half and with a small spoon, scoop out the choke. Put the artichoke in the acidulated water while you complete the rest. Once all the artichokes are clean, thinly slice the artichokes, about 1/2 cm thick and put back into the water.

Put a pot of water on the stove to cook the pasta. Once boiling, add a generous handful of salt. To build the sauce, heat 2 tablespoons olive oil in a medium sauté pan with the onion and garlic and sweat until tender. Sizzle in half of the chopped herbs, the cut artichokes and season with salt and black pepper. Add the verjus and a small ladle of pasta water and cook for about 2 minutes until the artichokes are tender.

Meanwhile, add the pasta to the boiling water and cook until it is just short of al dente, about 1 minute. Add it directly into the pan with the artichokes, along with a small ladle of pasta water, the butter, and about 1/3 cups grated pecorino and finish cooking the noodles, tossing lightly. Top the pasta with a drizzle of fresh olive oil, the rest of the herbs, and the two cheeses, grated or peeled.