Tagliatelle Piedmont Style
Tagliatelle al Sugo Piemontese
Prepare the Fresh Pasta Sheets.
Generously dust the pasta sheets with flour. Roll each pasta sheet up lengthwise and with a sharp knife, cut into ½ inch slices. Unroll the tagliatelle and dust with additional flour to prevent sticking. Set aside. If you are not using the tagliatelle immediately, hang the pasta on a rack to dry.
Place a large pot of salted water on to boil.
Make the piedmont sauce and keep warm.
Whisk together the egg yolk and grated Parmesan Cheese together in a small bowl. Set aside.
Gently pat or shake the tagliatelle to remove excess flour. Cook the pasta in boiling water until just al dente, 1-2 minutes. If you are using dry pasta, cook it according to the directions on the package. Drain the pasta and return it to the empty pot. Pour the sauce over the pasta and mix well. Add the egg and cheese mixture to the pasta and toss to coat evenly. Cook over medium low heat until the pasta and sauce are well mixed and the egg has cooked through, 2 minutes.
Serve the pasta in individual pasta dishes with plenty of additional Parmesan cheese sprinkled on top.