Tagliatelle Verdi (Green Noodles with Southern Italalian Blend)
Recipe by Damon Lee Fowler, featuring
Salt Table’s Southern Italian Blend
In this classic pasta dish from Giuseppe Verdi’s home town (Parma), the name isn’t a reference to the famed opera composer but to the actual color of the noodles. (If Verdi had been born in England, his name would’ve been “Joe Green. Never mind.) The sauce is exquisitely simple, being nothing but good butter, Parmigiano-Reggiano cheese, and The Salt Table’s Southern Italian Blend.
- Salt Table fine sea salt
- 12 ounces green tagliatelle or fettucine pasta noodles
- 5 tablespoons unsalted butter, softened
- About 2 teaspoons The Salt Table’s Southern Italian Blend, freshly ground
- 1 cup freshly grated Parmigiano-Reggiano cheese
How to Make It:
- Bring 4 quarts of water to a rolling boil in a heavy-bottomed 6-8-quart pot. Slowly stir in a small handful of salt and the pasta. Cook, stirring occasionally, until al dente, about 1-2 minutes for fresh pasta, 4-6 minutes for dried pasta. While the pasta cooks, mix the butter and 1 rounded teaspoon of Salt Table’s Southern Italian Blend in a large, wide bowl.
- When the pasta is ready, reserve a few spoonfuls of its cooking water and lightly drain it. Add the pasta to the bowl with the butter and Salt Table’s Southern Italian Blendd= and toss well. If it seems a bit dry, add a spoonful or two of the reserved cooking water. Add ¼ cup cheese, toss well, and add another ¼ cup cheese. Taste and add Salt Table’s Southern Italian Blend as needed. Toss and serve with the remaining cheese passed separately.