Indian inspired casserole. This vibrant and colorful dish is packed with bold flavor and ready in under 30 minutes. This ...

Or, if pressed for time, you can serve store-bought dry tagliatelle nests. This simple yet elegant dish would would be a quick and easy first course for a special fall dinner party.

Meanwhile, in a large saucepan of salted boiling water, cook the tagliatelle until al dente. Reserve 1/2 cup of the cooking water, ... add more of the cooking water if the pasta seems dry.

Similar to tagliolini, tagliatelle is usually made from a flour and egg dough. This noodle is noticeably wider; each strand is cut to around 6 to 8 millimeters in width.

For the bolognese tagliatelle. 25g/1oz butter; 2 tbsp olive oil; 1 onion, finely chopped; ... Leave for 15 minutes and then add the olive oil. Dry the puntarelle and spoon over the anchovy sauce.

You also can use dry tagliatelle or even fettuccine for this recipe, but it will take longer to boil. Storage Notes: Refrigerate for up to 5 days.

2 cups all-purpose flour. 1 1/2 tsp salt. 7 egg yolks. 1 whole egg. 3 1/2 tsp water. 1 tbsp extra virgin olive oil. 1/2 cup melted butter. 1 pound fresh snow crab steamed or boiled for 5 minutes ...

Separate the strands and leave to dry on a tray. Break up the sausage meat into a large lidded pan with a little olive oil. Cook on a medium heat for around 10 minutes, stirring from time to time.

One of my favorite pasta recipes is Gordon Ramsay's tagliatelle with sausage-meat Bolognese. The recipe requires just a few ingredients and takes only 15 minutes to make.

Drain the tagliatelle, saving some cooking water. Add the pasta to the sauce and toss to combine. If the sauce is too dry, add a little cooking water until creamy.