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Babbo - Tagliatelle | by nicknamemiket
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Babbo - Tagliatelle

Let's get on this journey:


Black Tagliatelle with Sweet Peas and Castelmagno

- fresh squid ink pasta, spring sweet peas, Castelmagno cheese


Imagine being at a performance of some kind - there is a certain anticipation, a moment of expectant silence... and then the show begins with an absolute major hit, without a warm-up. This is how I felt with the first bite of this phenomenal pasta!


Made with soft flour ( "OO", most likely) and definitely a few eggs, this tagliatelle had delicate and flowing texture. Although the color comes from squid ink, this pasta did not have a harsh salinity and flavor that "tinta" sometimes has ( they must use very little and very high quality squid ink, would be my guess). Sweet peas were absolutely unreal - pleasantly sweet, even this early in the season, and pristine in their early freshness. Castelmagno cheese ( which has been made for almost 8 centuries - it's first mention goes back to 1277) added a soft accent of richness, similar but not as dominant as that of the Parmigiano Reggiano. Absolute masterpiece!


Please take a look at the entire Babbo Pasta Tasting picture set.

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Taken on April 6, 2012