Total Time: 20 minutes

Tagliatelle with agliata a rustic recipe with walnuts from rural traditional Piemonte.

 

Ingredients for 4 people:

  • 3/4 pound tagliatelle
  • 2 ounces bread dough (no crust)
  • milk
  • 3 cloves garlic
  • 6 ounces shelled walnuts
  • 4 ounces butter
  • salt

 

Directions:

Put bread dough in a bowl and soak it in milk.

Using a mortar and pestle, crush walnuts and garlic.

Add crushed mix to bowl with dough soaked in milk, salt lightly and mix.

Cook, drain and mix tagliatelle in a large bowl with butter, then add walnuts garlic dough mixture. Mix all to combine and serve.

 

Note: walnuts should be crushed, not reduced to a paste. You could use a food processor.  Dough should be wet without squeezing milk out. As always, have some water from the pasta added when mixing if necessary.

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