Handmade Tagliolini with Organic Tuscan Marinara

Recipe Summary

Recipe Servings: approximately 1 pound of pasta, 4 to 6 serving
Recipe Preparation Time: 1 to 6 hours
Recipe Cook Time: 10 minutes


Handmade Tagliolini:
1 cup 100% Organic White Whole Wheat Flour, plus more for dusting (we recommend King Arthur)
1 cup Durum Wheat Semolina Flour (we recommend Bob’s Red Mill No. 1)
½ cup + 2 tablespoons cold water
1 tablespoon Lucini Premium Select Extra Virgin Olive Oil®

Final Dish:
2 tablespoons kosher salt
1 25.5-ounce jar Lucini® Organic Tuscan Marinara Sauce
Your favorite pasta toppings: fresh basil, Parmigiano-reggiano cheese, black pepper, Lucini Premium Select Extra Virgin Olive Oil®


Handmade Tagliolini:
Place the flours in a food processor. Pulse five times to combine. With processor on, slowly stream in the water and olive oil and process until the dough comes together in a semi-cohesive ball, approximately 1 minute.

Remove dough from food processor and knead for approximately 5 minutes or until a smooth, cohesive ball forms. (Dust dough lightly with flour if it sticks while kneading.) Press dough ball down to flatten into a disk shape, approximately 7-inches in diameter. Wrap disk in plastic wrap and let sit at room temperature for at least 1 hour and up to 6 hours.

Roll out dough on your pasta machine to #4 thickness, dusting dough with flour to prevent sticking as needed.

Process dough through tagliolini (or spaghetti) attachment, again, dusting dough with flour to prevent sticking as needed.

Final Dish:
Bring a large pot of water and 2 tablespoons of kosher salt to a rolling boil.

Add the jar of Lucini Organic Tuscan Marinara Sauce to a large nonstick or stainless steel sauté pan. Place over low heat and stir occasionally until sauce is warmed through.

Add fresh pasta to the boiling water and stir gently. Cook for approximately 20 to 30 seconds, until al dente.

Reserve 1 cup of the pasta water and drain pasta. Add drained pasta to the sauté pan with the warmed Tuscan Marinara sauce. Stir gently to combine, adding some of the reserved pasta water to loosen the sauce as needed.

Divide pasta in bowls and add your favorite toppings such as fresh basil, freshly grated Parmigiano-Reggiano cheese, cracked black pepper and a drizzle of olive oil.

Recipe By: Chef Nathan Lyon

Emmy nominated Chef Nathan Lyon is known across the country for his simple, innovative cuisine featuring fresh, seasonal ingredients. Host of Good Food America with Nathan Lyon (Z Living), chef and co-host of Growing A Greener World (PBS), Nathan was the creator and host of A Lyon in the Kitchen (Discovery Health and Fit TV) and also starred in the second season of The Next Food Network Star. In 2012, Nathan came out with his very first cookbook, Great Food Starts Fresh, which made the Washington Post’s esteemed “Top Cookbooks” list and received quotes of support from Alice Waters, Graham Kerr, Jamie Oliver and Curtis Stone. For more information about Chef Nathan Lyon, visit website: www.chefnathanlyon.com.