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First course

Tagliatelle of fresh pastry with turnip greens and bottarga


  • 500 gr of flour
  • 5 eggs
  • A pinch of salt
  • 3 tablespoons of extra virgin olive oil
  • 3 tablespoons of milk
  • 3 bunches of turnip greens
  • Bottarga
  • 1 clove of garlic
  • Salt and pepper
  • Extra virgin olive oil
Tagliatelle of fresh pastry with turnip greens and bottarga


  • Time: 35 minutes


  • Tagliatelle of fresh pastry with turnip greens and bottarga


  • Average


Pour the flour on the pastry board, create a small hole in the center and break in the eggs. Add a pinch of salt, oil and milk and knead well until you get a smooth and homogeneous ball (if the dough is too dry add a drop of water). Put the ball of fresh pasta in the blast chiller Freddy with the function of blast chilling for 30 minutes, then, with the help of the machine to make fresh pastry, pull the dough dividing it in 4-5 portions and, subsequently, with the appropriate roller, create the noodles. Wrap them in small nests and sprinkle with a little flour. 

Clean the turnips and blanch them in plenty of slightly salted water (then do not throw the water because it will be used for cooking pasta). Drain and cool quickly in the blast chiller. Chop the bottarga with the help of a grater with large holes. In a pan heat a little oil with a clove of garlic and sauté the turnip greens coarsely chopped with the knife (be careful to keep some selvedge aside for decoration).

Season to taste with salt and pepper if necessary. Boil the boiling water of the turnip tops and cook in the tagliatelle. Drain them al dente and set aside the cooking water. 

Finish cooking the pastry with turnip greens and bottarga (keeping aside a bit 'for decoration) by adding a little water cooking at a time. Serve the tagliatelle decorating with a sprinkling of bottarga, a few turnips and a turn of oil.


You can make plenty of noodles, freeze them in Freddy's and store them in the freezer for up to 6 months. You will have fresh noodles, as if they were just made!