Tagliatelle is a traditional type of pasta from the Emilia-Romagna and Marche regions of Italy. Individual pieces of tagliatelle are long, flat ribbons that are similar in shape to fettuccine and are traditionally about 6 mm wide. (Wikipedia)

I make my own pasta, using 85-90 grams of “00” flour and 10-15 grams of Durum flour, with one extra large egg, a pinch of salt and a little olive oil. Sometimes I add chopped up fresh spinach into the flour mix, to make green noodles.

Here are two different combinations for dinner this Spring.

Spinach Tagliatelle with Zucchini, Leek, and Cannellini Beans

Butternut Squash and Pancetta