Egg Taglierini with chives

  • Difficulty


  • 350 g Taglierini n° 105 all’uovo
  • 1 small bunch chive
  • 1 small bunch Italian parsley
  • 10 g Butter
  • salt and pepper
Taglierini n° 105 all’uovo


Cook the pasta in plenty of boiling salted water. In the meanwhile rinse the parsley and the chive, once dried with a tea towel chop them finely; then place them in a pan with a dash of olive oil and heat.Drain the pasta al dente add it to the parsley and chive mix, add 3 tbsp of the pasta’s cooking water and mix with a wooden spoon. Remove the pan from the heat and, to taste, fold a knob of butter and a pinch of pepper in the pasta, pour the dressed pasta into a serving dish and serve warm.