Homemade Tagliatelle with Vibrant Spring Vegetables
Celebrate the flavors of spring with fresh pasta and a medley of seasonal vegetables—Italian tradition at its best.
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Cooking tools:
- Stove
- Pot
- Skillet
- Colander
- Tongs
- Chef's knife
- Cutting board
- Mixing bowl
Ingredients
- 200gram All-purpose flour
- 100gram Semola flour
- 3 Egg (Medium Yellow)
- 1pinch Salt
- 1cup Onion
- 1 Carrot
- 3 Artichokes
- 1 Asparagus (Stalks)
- 2 Zucchini
- 1 Peas
- 1 Fava beans
- 1 Parsley (Stem)
- 1 Rosemary (Branch)
- 1/2 Lemon
- 1 Sage (Leaves)
- as needed Salt and Pepper
- as needed Parmesan cheese (Grated)
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