Liquorice Tagliatelle

Tagliatelle alla Liquirizia4 people

500g durum wheat flour
3 eggs
6 TBSP water
1 TSP table salt
15g light licorice root powder

Blend and sift the licorice powder together with the flour, make a well in the center. Add the eggs, water and salt and stir gently until you have a sticky dough. Quickly knead the dough onto a floured surface until it becomes elastic.

Divide the dough into 4 pieces, roll the dough until it is very thin and leave it to dry on a kitchen cloth. Shortly before the dough is completely dry,cut the thin sheet of pasta into strips. The pasta is now ready to be boiled in salted water, about 4 min for al dente. This licorice tagliatelle is great served with a light and simple cream sauce with ham and leek.

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Lecture with tasting
on 17th and 18th November 2019
(fully booked)

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