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Tagliolini with butter and anchovies

Fresh tagliolini coated in a warm butter‑anchovy emulsion.

Butter Eggs Pasta

Tagliolini with butter and anchovies

Antonio Cuomo

Culinary Specialist at Debic

Ingredients

For 10 servings

Egg pasta

300 g 160 W flour

200 g semolina, re-milled

300 g egg yolks

50 g water

Anchovy sauce

40 g anchovies in oil

200 g Debic Traditional Butter

50 g Debic Culinaire Original

200 g vegetable stock/water

0.5 g xanthan gum

Finishing elements

dried brewer’s yeast powder

Debic products used

Traditional Butter 10x1KG

Culinaire Original 20% 1L

Preparation

Egg pasta

Knead all the ingredients in a stand mixer fitted with the dough hook.

Once the dough has come together, vacuum-seal it and let it rest for 4 hours.

After resting, roll the dough into thin sheets with a pasta machine.

Cut regular 25 cm rectangles, dust with semolina, and cut into tagliolini.

Shape into 60 g nests.

Store in the refrigerator, well covered, until use.

Anchovy sauce

Drain the anchovies.

Melt the butter in a pan, add the anchovies and toast gently together.

Remove from the heat.

Add the remaining cold ingredients.

Emulsify with an immersion blender until smooth and creamy to a mayonnaise consistency.

Yeast powder

Use as a finishing touch.

Sprinkle a small amount — 1 to 2 g per portion — on top of the plated pasta.

Assembly

Cook the tagliolini in well-salted water.

When al dente, drain and transfer to a bowl away from direct heat.

Dress with the anchovy sauce gradually until well-coated.

Butter Eggs Pasta

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