The most delicious side dish
Butter Semolina Tagliatelle is made with simple, affordable ingredients. You do not need any special equipment or much time, making this recipe suitable for beginners too. Here are the top qualities:
- quick and easy to prepare
- made with just a few basic ingredients
- lightly toasted, aromatic semolina
- pairs beautifully with meat and sauces
- a delicious side dish for everyday meals or Sunday lunch
The tagliatelle are neutral enough to serve with many different main dishes, yet the butter and toasted semolina give them a rich and interesting flavor.
Essential ingredients
For this side dish, you only need a few simple ingredients. We recommend:
Tagliatelle - Use store-bought or homemade wide tagliatelle. We used Zlato polje. Their broad, slightly flat shape holds the butter and fine grains of toasted semolina beautifully. Cook the pasta according to the package instructions, taking care not to overcook them.
Wheat semolina - Use regular wheat semolina. As it toasts, it turns lightly golden and develops a pleasant nutty aroma. It is important to toast it over medium heat and watch it closely, as it can burn quickly.
Butter - Use unsalted butter. Butter brings the cooked noodles and semolina together and gives the dish a rich, full flavor.
Parsley - Fresh parsley brightens the dish and balances the rich buttery flavor.
What to serve with Butter Semolina Tagliatelle
Tagliatelle with semolina is a side dish, so serve it with meat, vegetables, or a sauce. Their delicate buttery flavor pairs especially well with dishes that have plenty of sauce. We recommend:
- Hungarian Goulash
- Thin Sliced Round Steak with Sauce
- Pork loin steak with sauce
- Turkey Cutlets with Mushroom Cream Sauce
- Chicken Cutlets in Cream Sauce
- Beef Braciole
- Slow-roasted pork butt with cabbage
Storing
Butter Semolina Tagliatelle is best served immediately after cooking, while they are buttery and tender and the semolina still clings beautifully to their surface. If you have leftovers, let them cool to room temperature first. Then transfer them to an airtight container and refrigerate.
In the refrigerator: Store the pasta with semolina in a tightly sealed container for up to two days.
Reheating: The best way to reheat them is in a skillet. Add a small knob of butter and one or two tablespoons of water. Toss gently as they warm through, until they soften again and become moist and buttery.
How to make Butter Semolina Tagliatelle at home (video)
Check this short video to master the recipe at home.
Next, try these tagliatelle recipes
Made in collaboration with Podravka d.o.o.
METHOD
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cook the pasta
Cook the tagliatelle al dente according to the package instructions. Once cooked, drain them and reserve 220 ml (1 cup) of the pasta cooking water.
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pan-fry the semolina
In a large skillet, melt the butter over medium heat. Add the semolina and toast it over medium heat for 6–8 minutes, stirring constantly. Stir in the chopped parsley and season with salt and pepper. Continue toasting for another 3–4 minutes, until the semolina is evenly golden brown and fragrant.
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cook the semolina
Carefully pour in the reserved pasta water and stir well. Cook for 1–2 minutes, until the semolina absorbs the liquid and cooks through. Remove the skillet from the heat and let it rest for 5 minutes, allowing the semolina to swell.
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Tagliatelle
Return the skillet to the heat, add the cooked and drained pasta, and toss well until the noodles are evenly coated in the buttery semolina mixture. Garnish with additional freshly chopped parsley, if desired, and serve immediately.
TipFor an even richer flavor, add a little grated Parmesan or a few drops of lemon juice just before serving.
