- 1 lb all-purpose flour
- ½ lb butter
- 1 lb tagliatelle
- 7 oz heavy cream
- 3 eggs
- ½ cup dry white wine
- 6 tablespoons grated Parmigiano Reggiano cheese
Put the flour on a pastry-board, make a well in the middle and put into it 2 whole shelled eggs, 1 yolk, 2/3 cup of butter softened at room temperature and the white wine.
Amalgamate the ingredients and knead them to obtain a homogeneous dough. Put aside to rest, covered, in a cool place for 1 hour. In the meantime, cook the tagliatellein abundant salted water until al dente. Melt in a pan 2 Tbsp of butter and pour in the well-drainedtagliatelle.
Stir in 3 spoonfuls of the pasta cooking liquid, the cream, the remaining butter and the grated cheese. Toss everything together briefly over medium heat.
In the meantime, roll out the dough to form two disks, one slightly larger, to line a buttered oven-dish with high sides. Transfer the tagliatelleto the dish and cover with the other disk of dough sealing the edges all the way round in the shape of rope.
Put the dish in the oven at 350° for about 30 minutes.