For the egg pasta:
- 3 eggs
- 200 g flour 00 type
- 100 g semolina
For the dressing:
- 1 cauliflower
- 1 organic lemon
- 40 g butter
- 3 tbsp extra virgin olive oil
- 30 g toasted almonds
Prepare the egg pasta: pour the flour and semolina out in a mound on a pastry board and crack the eggs into the centre. Beat the eggs lightly with a fork and start blending in the flour. Use your hands to complete the process with energetic kneading until a smooth and homogenous dough is formed. Leave the dough to prove in a cool place for 30 minutes. Cut the cauliflower into florets and discard the thicker parts of the stem. Wash cauliflower pieces carefully in cold water. Place cauliflower on baking tray covered with oven-proof paper, sprinkle with salt, oil and pepper, and cook in an oven pre-heated to 190°C for about 25 minutes.
Divide the dough into equal parts and run through a pasta machine to make rectangles of pasta roughly 2mm thick. Dust with flour and lay out on a floured surface. Run each rectangle through the pasta machine with the tagliolini cutter attached. If you don’t have a pasta machine, roll the complete dough into approximately 2mm thickness and fold it back on itself so you can cut slices of about 2mm thickness.
Once the tagliolini have been prepared, sprinkle them with flour to stop them sticking together and leave to dry lightly on a work surface or on a large, lightly floured tray. Bring copious salted water to boil in a large saucepan and, meanwhile, grate the lemon peel, taking care not to go through to the bitter pith, and squeeze the lemon juice. Melt the butter in a pan over a low heat, add the lemon peel and lemon juice.
Cook the pasta until al dente, drain it, and pour it into the pan with the lemon and butter, keeping a few spoonfuls of the cooking water to loosen the pasta when dressed with the roast cauliflower and toasted almonds. Mix everything together thoroughly and serve immediately.