Preserved lemon Tagliolini with mascarpone and pecorino

Tagliolini dough

Spread the flour on a flat work surface and use your hand to form a well. Add the egg yolks and olive oil to the center, and slowly stir with a fork so that more and more flour combines with the egg yolks.

Once the egg yolk is combined with the flour, knead the dough for about 10–12 minutes until smooth and supple.

Wrap the dough well in plastic wrap or place it in a plastic bag, seal it airtight, and chill for about 2–3 hours.

Remove the dough from the fridge, take it out of the wrap, and cut it into 4 roughly equal pieces. Place on a lightly floured surface and flatten slightly with your hand.

Roll out the dough to about 3–4 mm using a rolling pin or pasta machine, then flour again, roll it up, and cut into thin tagliolini. Dust generously with flour and cover with a slightly damp cloth.

TIP: You can also use the same dough to make tagliatelle or other pasta shapes.

Mascarpone, preserved lemon, pecorino

Finely grate the pecorino and set aside in a bowl.

Quarter the preserved lemon and remove the seeds. Cut the peel into small cubes, and mash the flesh with a knife on a cutting board into a fine paste; transfer to a small bowl.

Warm the olive oil with the crushed garlic clove in a pan and let it infuse for a few minutes. Remove the garlic clove so the oil is only lightly perfumed.

Cook the tagliolini in salted water for about 1–2 minutes and drain, reserving a little of the cooking water. Add the cooked tagliolini to the pan with the olive oil, then add the Mascarpone and preserved lemon cubes, and season with freshly ground pepper and salt. Use the reserved cooking water to bring the pasta to a creamy consistency.

Use tongs to form a nest, plate it, and sprinkle with pecorino and fresh garden cress.