Fresh Tagliatelle in Yoghurt

We normally think of pasta as an Italian dish. But it’s eaten in various forms across the middle-east and often cooked or combined with unusual ingredients.

This recipe is by Ottolenghi, which combines yoghurt to create a creamy, but light sauce for the pasta. In this style of cooking, the pasta is cooked in the sauce, and not boiled separately. Very easy to do, and even easier to clean up!

Ottolenghi uses sheep’s milk yoghurt which has a different sharper tang than regular yoghurt. Do use it if you can find it or substitute with goat’s yoghurt. If you don’t  have pecorino, parmesan or other hard cheese can be shaved on top of the finished pasta.

To make fresh tagliatelle, follow the recipe for “Fresh homemade pasta”. Once you have rolled the dough to the thinnest setting,  cut the pasta into ribbons using the tagliatelle attachment.

Let the pasta dry out a little on a floured tray before using.

If you don’t want to go through the bother of making your own fresh pasta, substitute with a shop-bought one.

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Fresh Tagliatelle in Yoghurt

I made this for dinner because I had some leftover frozen kofte lamb mixture which made it easy to whip up a batch of lamb kofte. These were a good accompaniment for the pasta. I also happened to have pasta dough in the freezer. Of course, you can eat the pasta on its own with a salad or veggies and use ready fresh tagliatelle instead of making your own.

Cuisine

Middle Eastern

Prep Time

10 minutes

Cook Time

20 minutes

Servings

servings

Ingredients

• 2 tablespoons olive oil plus 1 extra to serve
• 6 cloves garlic peeled and sliced fine
• 20 spring onions thinly sliced
• 250 g Greek yoghurt
• 250 g sheep’s yoghurt
• 1 tablespoon lemon juice
• salt
• 400 g fresh tagliatelle
• 90 g walnut halves roughly chopped
• 60 g pecorino finely shaved
• 1 tablespoon Ancho chilli flakes or other mild red chilli flakes

Cuisine Middle Eastern Prep Time 10 minutes Cook Time 20 minutes Servings servings Ingredients 2 tablespoons olive oil plus 1 extra to serve 6 cloves garlic peeled and sliced fine 20 spring onions thinly sliced 250 g Greek yoghurt 250 g sheep’s yoghurt 1 tablespoon lemon juice salt 400 g fresh tagliatelle 90 g walnut halves roughly chopped 60 g pecorino finely shaved 1 tablespoon Ancho chilli flakes or other mild red chilli flakes

Instructions

1. Heat 2 tablespoons of oil in a large sauté pan on a medium-high flame, then fry the garlic and spring onion for 6 to 7 minutes, until just starting to brown. Spoon into a bowl.
2. Tip both yoghurts, the lemon juice, 400ml water and half a teaspoon of salt into the pan (there’s no need to wipe it down first) and put on a medium heat. Warm through for three to four minutes, until the mixture just starts to steam (don’t cook it for any longer, or it will split). Add the pasta, toss to coat and leave to cook slowly for six to seven minutes, until the pasta is cooked and the sauce has thickened.
3. Divide the pasta between shallow bowls and spoon the garlic and spring onion on top. Sprinkle with walnuts, pecorino and chilli, drizzle over the final tablespoon of oil and serve.
4. Eat with a green salad.

Recipe Notes

 

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