Daily Italian Recipe · Pasta
Grana & Balsamic Risotto-style Tagliolini
Silky fresh tagliolini meet Grana Padano and a few drops of Modena balsamic in this Emilia-Romagna-inspired pasta. A quick risotto-style finish creates a creamy sauce without cream.
Total time
18 minutes
Serves
2 people
Difficulty
Easy, with attention to timing
Origin
Emilia-Romagna
Emilia-Romagna’s egg-pasta tradition and Modena’s balsamic vinegar provide the inspiration for this dish. Grana Padano, produced across a wider northern Italian area that includes part of Emilia-Romagna, brings a savoury counterpoint to the vinegar’s sweetness and acidity.
This is a contemporary regional interpretation, not a centuries-old named speciality. The Italian technique of pasta risottata—cooking pasta with measured additions of hot liquid—captures its starch in the pan, ready for an off-heat mantecatura with butter and cheese.
Ingredients
Method
- 1
1. Prepare the finishing ingredients
Finely grate the Grana Padano and dice the cold butter. Measure the balsamic vinegar and warm two shallow serving bowls. Gently separate the tagliolini without breaking the strands.
- 2
2. Heat the cooking water
Bring the 600 ml water and 2 g salt to a simmer in a small saucepan. Keep it hot beside a wide, deep frying pan, approximately 26 cm across.
- 3
3. Start the pasta risottata
Pour 250 ml hot water into the frying pan and bring to a gentle simmer. Add the tagliolini, spreading them evenly. Ease the strands into the water with tongs as they soften; do not toast fresh egg pasta.
- 4
4. Cook with small additions
Maintain a gentle simmer, lifting and turning the pasta carefully. Add hot water in 30–50 ml portions whenever the pan starts to look dry. Follow the packet’s cooking time as a guide and begin tasting after 1 minute; fresh tagliolini often need only 2–4 minutes in total. Stop when just cooked, with a small pool of starchy liquid still in the pan.
- 5
5. Finish off the heat
Remove the pan from the heat and wait 30 seconds for bubbling to stop. Add the butter and toss gently, then add the Grana Padano in three batches while turning the pasta. If the sauce tightens, add reserved hot water 15 ml at a time until glossy and flowing. Do not return it to a boil.
- 6
6. Plate and dot with balsamic
Divide immediately between the warm bowls, spooning over the remaining sauce. Distribute the 5 ml balsamic in small drops across both portions rather than stirring it through the pan. Serve straight away.
Chef's secret
Finish the pasta slightly looser than you want to eat it: finely grated Grana and fresh egg pasta quickly absorb moisture. A final 15 ml splash of hot water can make the difference between a silky coating and a sticky nest.
Did you know?
Risottata describes a cooking method, not the presence of rice. Using a small volume of liquid keeps released pasta starch concentrated, helping butter and cheese form a creamy coating.
Common mistakes
- Adding all the water at once: fresh tagliolini can overcook before excess liquid evaporates. Add only what the pasta needs.
- Stirring cheese into a boiling pan: excessive heat can make the Grana clump and the sauce separate. Finish off the heat.
- Pouring balsamic into the cooking liquid: it overwhelms the delicate sauce. Measure it sparingly and add it only after plating.
Storage & reheating
Best eaten immediately. Refrigerate leftovers in a sealed container within 2 hours and use within 2 days. Reheat gently in a covered frying pan with 30–45 ml water per portion, turning carefully until steaming hot throughout. The pasta will soften further; freezing is not recommended for texture.
Shop the recipe
Delivered across Hong Kong by SF Express or Lalamove.
FAQ
Does risotto-style mean there is rice in the dish?
No. The tagliolini cook directly in a shallow amount of hot water, with small additions as needed. Their starch helps create the sauce.
Should I use balsamic vinegar or balsamic cream?
Use the listed Balsamic Vinegar of Modena, not balsamic cream. Its acidity balances the cheese and butter; only 5 ml is needed for two portions.
Can I order the key ingredients in Hong Kong?
Yes. The Italian Club Hong Kong offers the listed tagliolini, Grana Padano and balsamic vinegar online, with delivery across Hong Kong via SF Express and Lalamove.