Tagliatelle with Black Garlic


PicMonkey CollageLast month, I ventured to Abu-Dhabi to pick up a big envelope from my fantastic fellow Blogger friend Elaine @foodbod. I spent a delectable afternoon with her lovely family who brought this gift over from the UK. Inside the envelope were Black Garlic and Moroccan and Creole Spices (as well as a lovely letter). Thank’s again Elaine! I decided to cook my black garlic with a fresh homemade tagliatelle with cream and some few basil leaves as accompaniment.

Serves 2/3

Ingredients: (for the tagliatelle)

  • 200g of plain flour/all purpose flour
  • A pinch of salt
  • 2 medium eggs
  • 1 tablespoon of olive oil
  • 1 tablespoon of water

PicMonkey CollageProcedure:

  1. In a large bowl, add the flour and make a well.
  2. Break the 2 eggs in the middle.
  3. Add the salt, the olive oil, and the water.
  4. Mix with a fork from the center to incorporate gradually the flour into the eggs (the dough becomes sticky).
  5. Finish assembling the dough with your hands.
  6. Knead with the palm of your hands during 5 minutes.
  7. Now, the dough is soft in texture, (at this stage, the dough shouldn’t be sticky).
  8. Cover with a clean kitchen towel and set aside for 30 minutes.
  9. Flour a clean surface and cut the dough in two equal balls.
  10. Before you start to use your pasta machine, flatten with your rolling pin each ball (into a rectangular shape) and dust with flour each of them with flour.
  11. Dust with flour your pasta machine to make it easier when you place the dough between the notches.
  12. Set your pasta machine at position number 1 (the widest setting/ the large one), place the first dough through flat rollers by turning the handle of your machine, with the other hand gently pull the pasta sheet.
  13. Flour again and folds strips in 2 and repeat the same process 5 times.
  14. Now decrease the position of your machine to number 3, repeat the same process but this time doesn’t fold the dough.
  15. Repeat again by decreasing the position of the machine until number 5.
  16. Do not forget to flour all the time.
  17. Now your pasta sheets are ready for cutting.
  18. Prepare a clean kitchen towel to place beside your pasta machine.
  19. Dust your pasta sheets and pass the first one through the pasta machine using the tagliatelle attachment.
  20. Repeat the same process with the second pasta sheet.
  21. Now the tagliatelle is ready to cook.

For the sauce:


  • Black garlic
  • 200g of fresh cream
  • A few basil leaves
  • A pinch of salt
  • A pinch of black pepper
  • Extra virgin olive oil


  1. In a bowl add the fresh cream and the chopped basil.
  2. Add the salt and the black pepper.
  3. Mix gently all the ingredients together and set aside.
  4. Boil water in a large pot with a pinch of salt.
  5. Pour the pasta into the boiling water and cook them, Al Dante.
  6. Transfer the pasta to a colander and drain them.
  7. Pour the pasta into a serving dish, drizzle with a little of olive oil, pour the fresh cream on the top and add the sliced black garlic.

The pasta is simple but delicious, and the only flavor is brought by the black garlic. For more information about black garlic, check Elaine’s post,  you will be amazed by how you can work with this little ingredient.

Bon Appétit!

PS: You can make the tagliatelle without using a pasta machine and if you have a pasta machine, check the instructions (as all of the machines are different).

54 thoughts on “Tagliatelle with Black Garlic

  1. skd

    Sweet little gestures make sweet big memories. Going all the way to meet your friend and she remembering to bring back a thoughtful gift from her sojourn both reflect on your beautiful friendship. May you stay blessed. Is black garlic natural or it is processed for flavor. Your dish looks flavorful and interesting 🙂

  2. Chef Amy at Remke Markets

    This looks delicious Linda, I have never really used black garlic, something I have not seen available around here, I have heard of it just can’t find it 🙂 I should make some pasta soon too, I have a pasta machine too, I just need to do right 🙂 LOL
    Have a great weekend!!

    • lapetitepaniere

      Thank you so much Amy 🙂 It was a great discovery for me, nice texture and no smell like the regular garlic. Do let me know how it turns out and have fun doing fresh pasta 😉 Enjoy the rest of the weekend!

  3. polianthus

    wow how lovely – shame Elaine didnt come too or you could have done a group blog (almost like a group hug but better!) never heard of black garlic before must check Elaines blog. However, your pictures of tagliatelle make me want to make some too, have just cleaned the kitchen though 😦

    • lapetitepaniere

      I have never heard of black garlic before too, Polianthus. This is a very interesting and versatile ingredients and also very nutritious. The fresh tagliatelle was tasty, simple with just a few ingredients. Family satisfied 😀 Have a nice weekend!

  4. tinywhitecottage

    Love this post Linda. Your tagliatelle looks perfect and I really like the simplicity of the uncooked cream sauce. I see black garlic in the markets and have yet to bring home to try. I’m so curious about the flavor, I’ll pick some up and use your recipe to try.

    • lapetitepaniere

      Thank you so much Seana 🙂 I haven’t made fresh pasta for a while and black garlic was a good opportunity to make some tagliatelles. I wanted a simple sauce for my pasta and just with the addition of black garlic. This one has a soft and sweet texture. I hope you will enjoy the recipe!

  5. Gather and Graze

    Oh, this is fabulous Linda! I’ve seen black garlic at our local farmer’s market, but haven’t had a chance yet to stop and chat to the stall-holder to find out how you would use it. This sounds like a wonderful way to highlight such an unusual and special ingredient. I’ll be trying this for sure sometime soon! M

    • lapetitepaniere

      Thank you so much Margot 🙂 I recommend you to try black garlic, completely different from the regular one, in (color, texture and taste). You will be very surprised, a delightful experience for my taste buds! Have a wonderful week 😉

  6. oceanviewkitchen

    Fresh, homemade pasta is the best!👏👏👏 This would be my favorite dish, fresh pasta with some cheese:) I never heard about black garlic but will look into it and see if I can find it. Overall, delicious dish!!!!

    • lapetitepaniere

      You’re right Olga, homemade pasta, olive oil and cheese et voilà 🙂 Black garlic was a new ingredient to me and it was really delicious in taste. Enjoy the rest of the weekend 😉

  7. platedujour

    I’m here reading about boring like hell exchange traded funds and what I see?? My Goodness!! I really have to get that black garlic as it looks like it’s a real inspiration in the kitchen! Linda this pasta looks spectacular. By the way if travelled so far to get the garlic maybe you could come here to Lux?😛…just saying …xx

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