Recipe Tip: Tagliolini al Limone

Recipe Tip: Tagliolini al Limone

Top Recipe for 4 Persons. All ingredients and tips for getting it right. A bowl of pasta is always welcome, and this fantastically simple Italian recipe is particularly so. The sauce brings out the bright, zesty flavour of fresh lemons in an unforgettably Italian way. Buon appetito!



    1. Step 1

      Melt the butter in a pan over a low heat.
    2. Step 2

      Grate the zest of the lemons into the pan, taking care to grate only the aromatic, yellow skin, not the white part, which would give the dish an unpleasantly bitter note.
    3. Step 3

      Cook gently for 2–3 minutes over very low heat – don't let it sizzle.
    4. Step 4

      Add the cream, stir well and remove the pan from the heat.
    5. Step 5

      Bring a large pan of salted water to the boil, add the tagliolini and cook until very al dente – they will continue to cook even after they have been drained.
    6. Step 6

      Drain and reserve a cup of the cooking liquid.
    7. Step 7

      Mix the tagliolini into the pan with the cream-butter-lemon sauce, add the Parmesan and mix well. The pasta should be very creamy, so add a little of the cooking liquid as needed until the desired succulent consistency of the sauce is reached.
    8. Step 8

      Transfer to a warmed serving dish, season with freshly ground pepper and bring to the table with extra Parmesan.
    9. Step 9

      Pasta alla Norma In the cookbook 'Globi's Italian Cuisine', star chef Gualtiero Marchesi tells how to make this classic pasta dish of aubergines and tomatoes. And if you thought this dish was named after a person or city, Gualtiero sets the record straight... Pasta
    10. Step 10

      Salmon Trout with Chard, Chanterelle Ragout and Pappardelle Max Natmessnig, chef at the Rote Wand Schualhus in Lech, central Austria, is known for his innovative dishes. In the Falstaff cookbook he shares his recipe for salmon trout with chanterelles and homemade pasta. Fish
    11. Step 11

      Ham and Pasta Gratin This recipe is essentially the same as the one that appeared in Louise Seleskowitz's legendary 'Viennese Cookbook' from 1879. Pasta
    12. Step 12

      Lasagne with Radicchio, Chestnut Cream and Bacon Lasagne can be much more than a vehicle for the pasta sauce from the day before. Here we layer radicchio, chestnuts and bacon to create a sweet-bitter-salty version of the classic. Pasta
    13. Step 13

      Pasta: Fettucine with Tiger Prawns A quick pasta dish that tastes like the sea. Pasta