Egg Tagliolini with turnips and cherry tomatoes

  • Difficulty


  • 350 g Tagliolini n° 306 all’uovo
  • 300 g turnips
  • 2 shallots
  • 1 small bunch Italian parsley
  • 1 piece chilli
  • salt and pepper
Tagliolini n° 306 all’uovo


Peel and rinse the turnips, chop them in regular chunks, once steamed drain them. Then blanch the tomatoes in boiling water, once drained, peeled, deseeded dice them.Crumble the chilli, peel the shallots and chop them. Place the shallots and the chilli in a pan with oil and heat, then add the turnips and flavour for a few minutes, stirring with a wooden spoon.Add the tomatoes, a pinch of salt and a grind of pepper and simmer over a medium heat for 5 minutes. In the meanwhile cook the pasta al dente in plenty of salted water.Once drained, toss the pasta in the turnip mixture, sprinkle it with parsley and serve warm.