tagAlt.Tagliatelle with Tuscan Cavolo Nero

Handmade Tagliatelle with Tuscan Kale (Cavolo Nero): A Tuscan Winter Classic

Discover the authentic taste of Tuscany with fresh homemade tagliatelle and richly flavored cavolo nero, a seasonal favorite.
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    • ( Scored 5 on 1 reviews )

Elena - Rusca:

I am absolutely obsessed with cavolo nero since living in Florence for a semester. After a long week at work, making fresh tagliatelle is so relaxing,...

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tagAlt.Tagliatelle with Tuscan Cavolo Nero

Handcrafted egg tagliatelle serves as the quintessential base for a multitude of Italian sauces, making it an essential recipe in any fresh pasta repertoire. Among the wide array of homemade pastas, tagliatelle stands out for its satisfying texture and approachable technique, allowing both newcomers and seasoned cooks to achieve delightful results with relative ease.

This dish celebrates the robust pairing of Tuscan kale (cavolo nero)—one of Tuscany's prized winter crops—with the sturdy, silky ribbons of fresh pasta. The result is a harmonious union where the hearty kale meets the elegance of handmade noodles, creating a dish that's as nourishing as it is flavorful.

In this version, the recipe remains strictly vegetarian, making it a perfect option for those seeking a hearty, meat-free meal that doesn’t compromise on taste or complexity. This Tuscan classic is a refreshing alternative to traditional basil pesto, spotlighting the earthy, slightly peppery notes of cavolo nero.

Though not a traditional pesto, the sauce for this tagliatelle is reminiscent of it—creamy, herbaceous, and rich in texture. Think of it as a lighter, winter-inspired take on pesto, harnessing the abundance of kale typical of the cooler months in Tuscany. This adaptation embodies centuries of Italian culinary wisdom, where seasonal vegetables shine in simple, rustic preparations.

For best results, set aside enough time to prepare your fresh pasta dough. If planning ahead, you can make the egg dough a day in advance—just remember to let it come to room temperature before rolling and cutting. These small steps will reward you with perfect pasta texture and flavor.

Enjoy crafting this timeless winter recipe and savor a taste of authentic Tuscan tradition. Share your creation with friends and family, and let the vibrant flavors of cavolo nero and fresh pasta bring a touch of Italy to your table.

To discover more about seasonal Italian produce, explore our in-depth guide on seasonal Italian vegetables.

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Ingredients

for 4 servings

Tagliatelle Cavolo Nero Ingredients - For the Tagliatelle

  • Semola flour 400 grams
  • Egg (Medium Yellow) 4 cup

Tagliatelle Cavolo Nero Ingredients - For the Cavolo Nero

  • Tuscan kale (Bunch) 300 grams
  • Pine nuts 50 grams
  • Almonds 50 grams
  • Parmesan cheese (Grated) 80 grams
  • Garlic Cloves 1
  • Salt as needed
  • Extra-virgin olive oil as needed

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Preparation

for 4 servings

Step

1

Of 2

Crafting the Fresh Tagliatelle Dough

Combine the semola flour and eggs in a medium bowl, mixing until a smooth, pliable dough forms. Transfer the dough to a lightly floured surface and knead vigorously using the heel of your hand. Continue until the dough becomes soft, elastic, and unified. Shape it into a ball, wrap in plastic, and let it rest at room temperature for at least 15 minutes to allow the gluten to relax, ensuring a supple texture.

Unwrap the rested dough and shape it into a rectangle, matching the width of your pasta machine. Begin passing the dough through the rollers, dusting with semola as needed to prevent sticking. Gradually adjust the machine settings to achieve your desired thickness, feeding the dough through several times for evenness and silkiness.

Once the sheet has reached the perfect thickness, cut it into manageable sections. Attach the tagliatelle cutter to your pasta machine and feed each section through, creating long, even noodles. Gently form the tagliatelle into loose nests and lay them on a wooden board generously dusted with semola to prevent sticking while they rest.

Step

2

Of 2

Preparing the Cavolo Nero Sauce and Finishing the Dish

Thoroughly rinse the cavolo nero leaves, removing the tough central stem from each. Blanch the leaves in boiling water for about 3 minutes, then quickly transfer them to a bowl of ice water to preserve their vibrant color and halt cooking. Reserve a cup of the blanching water for adjusting the sauce's consistency later.

Place all pesto ingredients, except the cavolo nero, into a food processor. Blend until you have a creamy base, seasoning with salt to preference. Roughly chop the blanched kale leaves and add them to the processor, pulsing until the mixture reaches your preferred texture. If the sauce feels too thick, incorporate a bit of the reserved hot water to loosen it.

Cook the tagliatelle in salted boiling water until al dente. Drain, then toss immediately with the warm cavolo nero pesto in a large bowl, ensuring the noodles are well coated. Serve promptly for the freshest flavor and texture.

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Filippo Bartolotta

Filippo Bartolotta

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Reviews

E

Elena - Rusca Thursday 14th of January 2021

Cavolo Nero and fresh Tagliatelle forever!

I am absolutely obsessed with cavolo nero since living in Florence for a semester. After a long week at work, making fresh tagliatelle is so relaxing, and serving them with kale makes it all absolutely perfect!

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