Tagliatelle With Brussels Sprouts, Brown Butter, and Hazelnuts
From Chef David Uygur of Lucia, in Dallas
For the dough
6 ounces semolina flour
12 ounces 00 flour
8 1/2 ounces egg
In a food processor, blend the flours and pour in the eggs and mix until you have a homogenous dough. Dump the dough out onto a cutting board and knead to get a smooth ball, then wrap in plastic and let rest on the counter 30 minutes. Using a pasta roller, gradually roll out the dough in batches to get thin sheets that are then cut into tagliatelle. Place in an airtight container and refrigerate until ready to use, then boil in heavily salted water to desired doneness (approximately 1 minute but this depends on the thinness you choose). This will make plenty of pasta, but leftover uncooked pasta freezes well in a freezer bag.
For the rest of the dish
8 tablespoons butter
1/2 pound brussels sprouts, shredded thinly
1 shallot, minced
2 cloves garlic, minced
salt and pepper to taste
lemon juice to taste
4 tablespoons chopped toasted hazelnuts
grated Parmigiano-Reggiano to finish
In a large sauté pan over medium heat, brown the butter. Then lower the heat and add the sprouts, shallots, and garlic. Sauté until tender and season to taste with salt, pepper, and lemon.
Boil pasta and add to the pan and toss with vegetables. Add hazelnuts, toss again, and serve in hot bowls with Parmigiano-Reggiano. Serves 4.