Tagliolini with lemon, basil and saffron

Recipe for 4 people


  • 500 g of fresh tagliolini without eggs
  • 350 ml of rice cream
  • 2 lemons
  • 1/2 LINGOTTO DI ZAFFERANO® Matteo Bertoli
  • 1 bunch of basil


Boil a pot with plenty of salted water, dip the tagliolini and cook them al dente. Meanwhile, heat the rice cream in a large pan with a pinch of salt, then wash, dry and cut the basil into thin strips. Also wash and grate the rind of the two lemons, and extract the juice of only one of the two.

Drain the pasta keeping a glass of cooking water aside. Now sauté the tagliolini in the cream, adding the zest, the lemon juice, the basil and a bit of cooking water to obtain a creamy dressing. Once served, serve the hot dish immediately and let your guests have fun grating (Microplane grater) on their plate the LINGOTTO DI ZAFFERANO® Matteo Bertoli in the desired quantity.