Tagliatelli with Cream and Cheese

Name: Tagliatelli with Cream and Cheese
Ingredients: 300 grams All-purpose flour (Approx. 2 cups); 150 milliliters Water (Adjust as needed to form a stiff dough); 0.5 tsp Salt (for dough); 60 grams Unsalted butter, cold and cubed; 200 grams Grated cheese (Gruyère, Parmesan, or Cheddar) (A mix of moist melting cheese and hard cheese works best); 240 milliliters Heavy cream (1 glass); 1 tsp Black pepper, freshly ground; 1 tbsp Salt (for boiling water)

A classic Anglo-Indian take on fresh homemade pasta. This recipe involves making a simple flour-and-water dough, cutting it into ribbons, and baking it in layers of butter, cheese, and cream until golden and bubbling. The finishing technique is adapted from the traditional Macaroni Cheese method to ensure a crisp, browned top.

Ingredients

300 grams All-purpose flour (Approx. 2 cups)
150 milliliters Water (Adjust as needed to form a stiff dough)
0.5 tsp Salt (for dough)
60 grams Unsalted butter, cold and cubed
200 grams Grated cheese (Gruyère, Parmesan, or Cheddar) (A mix of moist melting cheese and hard cheese works best)
240 milliliters Heavy cream (1 glass)
1 tsp Black pepper, freshly ground
1 tbsp Salt (for boiling water)

Instructions

1In a mixing bowl, combine the flour and salt. Gradually add water, mixing until a firm paste forms. Knead on a clean surface until smooth. Cover and let it rest for 30 minutes to relax the gluten.
2Roll the dough out quite thin on a floured surface. Cut the sheet into ribbons about the breadth of half a finger (approx. 1 cm or 0.4 inches wide).
3Bring a large pot of salted water to a boil. Throw in the pasta ribbons and boil for a few minutes until they float and are tender (approx. 2-3 minutes for fresh pasta). Immediately remove them and transfer to a bowl of cold water to stop cooking. Drain thoroughly on a sieve.
4Preheat oven to 375°F (190°C). Grease a baking dish. Place some small lumps of butter and a layer of grated cheese at the bottom. Add a layer of the drained tagliatelli and season with pepper. Continue alternating layers of butter, cheese, and seasoned tagliatelli until all ingredients are used.
5Pour the glass of cream over the assembled dish. Top with a final thick layer of grated cheese. Place in the oven until hot through (about 15-20 minutes). Finally, switch to the broiler (grill) or use a salamander to brown the top quickly until golden and bubbling. Be careful not to leave it too long, or the cheese may become oily and hard.