Fresh Tagliatelle with Scampi and Vegetables

Preparing the fresh tagliatelle

If you want to prepare homemade tagliatelle, place the flour on the work surface and form a well with a hollow in the centre.

Add the salt and oil, then crack the eggs into the well. Start incorporating them with a fork, gradually bringing the flour from the edges towards the centre. Add a little water at a time, just enough to begin bringing the dough together.

Work the dough with your hands until it becomes soft, elastic and smooth. If necessary, lightly dust the work surface with flour. Cover the dough with a tea towel and leave it to rest for about 20–30 minutes.

Take the dough again and keep the part you are not working on covered to prevent it from drying out. Roll it out with a rolling pin or pasta machine until you obtain a thin but firm sheet.

Gently roll the sheet onto itself and cut it with a sharp knife to make tagliatelle. Carefully unroll them and place them on a lightly floured surface.

You can cook them immediately or leave them to dry for a few hours.

Preparing the sauce

Wash and peel the carrots, cut them lengthwise first and then into small cubes. Finely chop the garlic and slice the white onion.

Clean the scampi by removing the digestive tract, make an incision along the underside and open them in half.

Bring a large pot of generously salted water to the boil.

Meanwhile, in a frying pan, sauté the carrots, onion and peas with a drizzle of extra virgin olive oil. Season with salt and deglaze with the white wine.

In another frying pan, brown the garlic with a drizzle of extra virgin olive oil. Add the dried chilli and the opened scampi, together with a bunch of parsley. Cook for a few minutes to create a flavourful sauce.

Remove the scampi and set the sauce aside. Remove the shells and take out the tails.

Add the scampi tails and the previously prepared vegetables to the sauce. Add some grated lemon zest.

When the water comes to the boil, cook the fresh tagliatelle. Once ready, drain and transfer them directly to the pan with the sauce.

Add the grated courgettes and fresh parsley, then toss the tagliatelle for a few minutes, mixing all the ingredients well. Finish with a drizzle of extra virgin olive oil and serve.

A quicker alternative

If you want to reduce the preparation time, you can use one of our artisan vegetable sauces from De Luca Spicial Sauces, pairing them with our artisan pappardelle or fusilli.

Heat the sauce in a frying pan for about one minute, adding a small ladleful of pasta cooking water to make it creamier.

Drain the pasta and toss it directly in the sauce, mixing all the flavours together.

Finish with some grated Grana cheese.

And now… enjoy your homemade tagliatelle: genuine, fragrant and full of flavour. Enjoy your meal!