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Spaghettini with herbs and ‘battuda di malga’
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This beautiful herb spaghettini recipe from Alessandro Gavagna is a simple yet seductive dish, with a variety of wild herbs flavouring the dough. The sauce is similarly easy to prepare, with just shallots and courgette providing a subtle flavour. Finishing the dish with trout eggs adds a bit of fishy punchiness to this delicious pasta dish.
First published in 2015
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Ingredients
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Imperial
Herb pasta dough
- 135g of mixed herbs, (mallow, lemon balm or melissa, wild fennel, mint and so on)
- 400g of semolina flour
- 3 eggs
Sauce
- 1 shallot
- 2 courgettes, green part only
- 80g of butter
- 100g of sour cream
- stock, as needed
To serve
- mint leaves
- 4 tbsp of trout eggs
SAVE RECIPE
Equipment
- Pasta machine
Method
1
To make the dough, blanch the herbs before chilling immediately in ice water to preserve the colour. Squeeze to remove any excess water and chop finely
- 135g of mixed herbs, (mallow, lemon balm or melissa, wild fennel, mint and so on)
2
Place the flour on the table and make a well in the middle. Mix together the chopped herbs with the eggs in a bowl then incorporate the mixture into the flour until you obtain a smooth dough. Wrap in cling film and allow to rest in a cool place for at least 1 hour
- 400g of semolina flour
- 3 eggs
3
Roll out the dough to obtain 1mm thick sheets of pasta, then cut into thin spaghetti with a knife or an automatic pasta maker
4
For the dressing, cut the shallot and the green parts of the courgettes into a julienne, then sauté in a saucepan with the butter. Add the sour cream and a splash of stock and cook for a few minutes. Season with salt and pepper
- 1 shallot
- 2 courgettes, green part only
- 80g of butter
- 100g of sour cream
- stock, as needed
5
Cook the spaghettini in salted boiling water, then drain and mix with the sauce. Stir through some chopped mint, divide between plates and garnish with trout eggs. Serve immediately
- mint leaves
- 4 tbsp of trout eggs
First published in 2015
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share recipe:
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