(Thin tagliatelle in stock - Traditional recipe)

Time: preparation: very few minutes ........ cooking: 15 minutes 250 g (8 1/2 oz) fresh thin tagliatelle 2 tablespoons dried chives 2 tablespoons dried parsley 4 tablespoons extra virgin olive oil 1,5 l (50 fl oz - 6 1/4 l) stock Salt easy recipe

  Spoon measures are American spoons, that is standard cook's measuring spoons used in USA.
  The best plan is to regard 2 American teaspoons or tablespoons as 1 English teaspoon or tablespoon (eating spoons)

This recipe is from central part of Italy. We suggest our version.
You can buy fresh thin tagliatelle but you can also make them at home (prepare dough with 2 eggs). You can also cut them if you think they are too long for a soup.
You can use vegetable or meat stock according to your taste. The exact quantity of stock depends on your taste too.
Bring the stock to the boil, add chives and parsley, season to taste with salt and pour in pasta. Stir with a fork in order to divide thin tagliatelle: pasta could stick. Complete cooking, add olive oil, stir and serve with grated Parmesan or pecorino (ewe's cheese), if you like.

What's the right wine?
You can choose the wine you prefer.

If you want to combine this dish with other ones for a complete menu,
consult our "Members-only Area".