Tagliatelle with coffee is a sweet variant of one of the most popular dishes in the world: tagliatelle.
Famous most commonly with Ragù, but seasoned in many ways, can you think of a more original dessert?
Egg pasta typical of Emilia Romagna, and widespread in the traditional cuisine of Central and Northern Italy, its name derives from the Italian verb "tagliare" since, traditionally, they are obtained by rolling out the dough into a thin sheet and cutting it.
The origins of tagliatelle are very ancient and difficult to document as their history is intertwined with that of other types of pasta. However, in Roman times they were already a popular dish and were known as "legane", as mentioned by Horace.
To prepare this original recipe, we suggest using blends such as Qualità Rossa: a balanced and full-bodied espresso born from the union of a natural Brazilian Arabica and Robusta.
Enjoying a great cup of coffee has always been a beloved relaxing moment among Italian families.
FOR THE PASTA
340 g (12 oz) type 00
25 g (0.9 oz) coffee powder
FOR THE SAUCE
250 g (8.8 oz) goat’s cheese
100 ml (3.4 fl oz) milk
100 ml (3.5 fl oz) cream
74 g (2.6 oz) hazelnuts
100 g (3.5 oz) butter to sauté the pasta
5 g (0.18 oz) coffee powder
PREPARE THE TAGLIATELLE
1. Sift the flour with the coffee powder.
2. Make a well in the dry ingredients and add the 5 eggs inside it.
3. Knead for 5 minutes until you obtain a thick and even dough.
4. Cover the dough with cling film and let it sit for an hour.
5. Spread the dough on a wooden chopping board and make the tagliatelle with the pasta machine.
6. Break up the goat’s cheese and put it in a saucepan with the milk and cream.
7. Add salt and pepper to taste and mix the ingredients until you get a thick, velvety cream.
8. Cook the tagliatelle.
Sauté with butter and chopped hazelnuts.