For the dough, pour the flour on a clean work surface or large bowl, add one egg at a time (break the egg in a small bowl first- checking quality). Begin adding ground coffee while kneading, continue until texture is smooth and consistency uniformed. Wrap the dough in plastic wrap, set aside and let it rest for 30 minutes in refrigerator…
Ingredients (4 portions)
- 400 grams of stone-ground 00 bio flour
- 4 eggs (organic, if possible)
- 4 tablespoons of freshly ground coffee
- A pinch of salt
- 3 medium sized leeks (organic, if possible)
- A knob of butter or 1-2 tablespoons of olive oil
- 10-15 cherry tomatoes (organic, if possible)
- A handful of peeled and toasted almonds
- 1/2 cup Parmesan cheese DOP 30 months
- Dash of salt
- 2-3 tablespoons Extra virgin olive oil
- A pinch of sugar
For the dough, pour the flour on a clean work surface or large bowl, add one egg at a time (break the egg in a small bowl first- checking quality). Begin adding ground coffee while kneading, continue until texture is smooth and consistency uniformed. Wrap the dough in plastic wrap, set aside and let it rest for 30 minutes in the refrigerator.
Meanwhile, cut the leeks into rings through the green end. Brown in a pan with a little butter. When browned, add milk and a pinch of salt. Close with a lid and let it sauté for 10 minutes.
Separately, chop the cherry tomatoes in pieces, add 2 tablespoons of extra virgin olive oil, salt and a pinch of sugar. Mix and set aside.
Take set dough and roll it out; dividing it into small sticks to facilitate the process. Begin flattening the dough with your hands and start to spread it with the rolling pin, from the center outwards, until you reach the desired thickness (it should be about half a millimeter).
Lightly flour the pasta dough or the work surface if necessary, but never the rolling pin.
Leave the pasta to rest on a floured surface until it is time to cut it.
Boil about 5 liters of water and salt boiling water.
Wrap the pasta sheet on itself, folding it from the right and left towards the center then cut into strips of less than one cm.
Open the tagliatelle and spread onto the work surface.
Put the tagliatelle into the boiling water and wait until they come to the surface, floating.
Drain the pasta and let it quickly sauté in the pan with the leeks. Then add the tomatoes, roughly chopped almonds, parmesan cheese. If desired, grind some black pepper.
Credit: Michael Gardenia – Fusillo Lab