Handmade Ligurian Tagliolini with Authentic Basil Pesto

Start by combining semolina flour with warm water in a medium-sized mixing bowl. Mix vigorously until a cohesive dough forms. If the dough is excessively sticky or wet, gradually incorporate additional semolina flour until it achieves a soft, pliable consistency that does not adhere to utensils.

Knead the dough within the bowl for approximately 3 to 4 minutes, forming it into a compact ball. Wrap the dough in plastic film and allow it to rest at ambient temperature for 20-30 minutes. This resting period relaxes the gluten and ensures smoother rolling and shaping.

Prepare your work surface by placing a wooden board on your countertop. Remove the dough from its wrap and slice off a manageable portion, keeping the remaining dough covered to prevent drying.

Roll the dough segment into a long, thin strand about 1 cm in diameter. Cut this strand into 1 cm lengths for manageable pieces. Using the side of your palm, gently roll each piece diagonally across the wooden surface to create a slender, spiral-shaped pasta typical of Ligurian tagliolini.

If the dough does not roll smoothly, check that excess semolina flour is not present on the board, as this can inhibit proper shaping. Once formed, transfer each piece to a tray lightly dusted with semolina, ensuring they do not touch. Continue the process with the remaining dough, lightly dusting finished tagliolini to prevent sticking.

Finely grate both Parmesan and Pecorino Romano cheeses and place them in a medium mixing bowl.

Chop the pine nuts into fine pieces and add to the cheeses. Blend in half of the extra-virgin olive oil, mixing at low speed to combine. Add fresh basil leaves and a pinch of coarse salt, then continue blending while slowly drizzling in the remaining olive oil. Blend until the pesto reaches a cohesive, slightly coarse texture—avoid over-processing to maintain a vibrant, rustic consistency.

Technical Note: For optimal color and flavor retention, chill all pesto ingredients—including the olive oil and blender or food processor blades—in advance. This minimizes heat generation during blending, which can otherwise lead to oxidation and dulling of the pesto’s natural green color.

Bring a large pot of well-salted water to a rolling boil. Gently add the shaped tagliolini and cook for 3-4 minutes, or until al dente.

Drain the pasta thoroughly and transfer it to a large mixing bowl containing the prepared basil pesto sauce. Toss the pasta gently but thoroughly to ensure each strand is evenly coated with the aromatic sauce.

Plate the tagliolini in individual servings. For added flavor and a professional finish, sprinkle with extra grated Parmesan cheese just before serving. Serve immediately for the best texture and flavor.