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)
- 3 cloves garlic
- 6 ounces shelled walnuts
- 4 ounces butter
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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