Potato tagliatelle with pesto | Romagnoli F.lli Spa
Have you ever made your own tagliatelle? It is much easier than you think. To make them even softer and more delicious, we recommend making them with a potato-based dough. We have decided to season...
Ingredients
- Yellow potatoes, 500 g
- Fine flour (type "0"), 150 g
- Eggs, 1
- Salt, ½ teaspoon
- Extra virgin olive oil, 40 g
- Fresh pesto, 180 g
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