Turmeric tagliatelle with cannellini cream, grilled asparagus and prawns! Make it fresh!


Try pairing this deliscious dish with our refreshing Tenuta di Castellaro - Bianco Pomice 2011

Created by Martina Battistotti

For the tagliatelle:

4 large eggs

400 g durum wheat semolina

30 g turmeric

1 spoon olive oil

wheat flour for sprinkling

For the seasoning:

500 g English asparagus

800 g prawns

1 can of cannellini beans (rinsed and drained)

1 garlic clove

1 spring onion

fresh chilli


black pepper

1 cup of white wine

1 tsp turmeric

Wine: Bianco Pomice 2011, Tenuta di Castellaro, Lipari

How to prepare the tagliatelle:

Pile up the durum wheat semolina and make a hole in the middle.

Break the eggs into the hole in the middle and add the oil and the turmeric.

Beat the eggs, using a fork, mixing in the semolina.

When the eggs are absorbed, knead the dough with your hands, to create a smooth ball of dough.

Wrap it with cleaning film and leave it in the fridge for 20-30 minutes.

Sprinkle flour on a clean flat work surface and roll out the dough with a rolling pin, or put it through the pasta machine until 1 mm thick.

Fold the 1 mm pasta sheet to create layers as shown in the picture, then cut it every 5 mm.

Unfold the tagliatelle and spread it on a clean surface, sprinkle again with flour.


The cream:

Stir fry the whole and beaten clove of garlic with freshly cut spring onion and the fresh chilli, as much or little as you like.

Add the cannellini and cover with hot water.

Boil until they are really soft (approx. 10 minutes)

Blend everything in a blender to create a soft cream. Add salt and pepper to taste.

The grill:

Make a marinade for the prawns with white wine (we suggest Bianco di Pomice – Tenuta di Castellaro), a tsp of turmeric, some salt and pepper, and fresh chilli. 

Whilst marinating the prawns for 10-15 minutes grill the asparagus after drizzling them with olive oil, salt and pepper. Keep turning so they don’t burn.

Grill the prawns, with some olive oil, on high heat on both sides until ready.


Boil the fresh tagliatelle until al dente (this will only take a few minutes)

At the same time reheat the cannellini cream in a big pan, and add the tagliatelle, with a spoonful of the boiling water, into the cannellini cream.

Mix it and serve on a plate with the grilled asparagus and prawns.

Jan LindfeldtComment