February 28, 2011 § 3 Comments

This is my first attempt at making tagliatelle.  The noodles were a little too tough, but had a nice chewy texture.  I mixed 1 cup of all-purpose flour with 2 eggs.  The sauce was made with extra virgin olive oil, garlic, crushed red pepper, kosher salt, freshly grated black pepper, white wine, heavy cream, marinara sauce, fresh tomatoes, scallops, langostino tails and peas.

A few thoughts on this dish….

The noodles were way too thick, but gave me inspiration to make Korean noodles because I won’t need a pasta maker/dough roller thing.  Korean noodles, made properly, are handmade, but I need to do some research on this before I try it.  I think there’s a lot of “beating” involved, so I’ll save this for a day when I need to relieve a lot of stress! ;p

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