For ➍320 g (fresh) tagliolini*
8 oil-packed anchovy fillets + 1 per plate
120 g unsalted butter
extra virgin olive oil
Cook your pasta in plenty of lightly salted water at a jacuzzi-type rolling boil. Stir with a wooden spoon or a long fork quite often. This will ensure the pasta to remain springy and not clump together in clusters during cooking.
(Optionally chop the anchovies).
In a large saucepan melt the butter with a drop of olive oil and the 8 anchovies over very low heat. The butter has to slowly melt without ever bubbling, while the anchovies render a savory, creamy texture to the flavor.
When the pasta is al dente, drain it saving plenty starchy pasta cooking water, and pour the noodles straight into the condiment saucepan. Stir over mild heat to blend well, slowly adding a ladle of cooking water, to obtain even more creaminess.
Put a portion on each plate. Garnish each heap with an anchovy fillet.
(Optionally chop the anchovies).
In a large saucepan melt the butter with a drop of olive oil and the 8 anchovies over very low heat. The butter has to slowly melt without ever bubbling, while the anchovies render a savory, creamy texture to the flavor.
When the pasta is al dente, drain it saving plenty starchy pasta cooking water, and pour the noodles straight into the condiment saucepan. Stir over mild heat to blend well, slowly adding a ladle of cooking water, to obtain even more creaminess.
Put a portion on each plate. Garnish each heap with an anchovy fillet.
*Use this recipe for home made pasta.
Once the pasta dough has rested and is ready to be rolled, dust your work surface with some flour or polenta (cornmeal) and use a well-dredged rolling pin to work the dough to a thickness of about 2 millimeters.
Now roll up your flattened dough like a burrito and cut into 0.5 cm slices. Unravel the coils, dust with a bit more flour or polenta, and shape into nests the size of an egg. Allow a couple hours to dry.
