Ingredients Weight Measure
"OO" Wheat flour 16 oz.
Whole eggs 3 ea.
Egg yolk 1 ea.
TABASCO® brand Original Red Sauce 1/2 oz
Salt 1/4 oz.

Arugula Pesto Sauce

Ingredients Weight Measure
Arugula leaves 6 oz.
Pine nuts 1 oz.
Walnuts 1-1/2 oz.
Garlic 1 clove
TABASCO® brand Original Red Sauce 3/4 oz.
Olive oil as needed

Swordfish Paste

Ingredients Weight Measure
Smoked swordfish, thinly sliced 5 oz.
Olive oil 1 oz.
Salt and pepper to taste


Ingredients Weight Measure
Pine nuts 1/2 oz.
Smoked swordfish 2 oz.
Tomato slices, 1/2" thick 12 slices


  1. To prepare Tagliolini, mix the flour with the eggs, the yolk, the TABASCO® Sauce and salt until dough is smooth and elastic. Let rest for about 30 minutes. Roll the mix out flat and quite thin; then roll it up and cut into the shapes of tagliolini. Hold refrigerated.
  2. To prepare Arugula Pesto Sauce, put the arugula, pine nuts, walnuts, garlic and TABASCO® Sauce in a blender and then add olive oil until pesto is creamy.
  3. Cook the pasta until al dente in plenty of salted water and drain, reserving cooking liquid. Toss pasta in a pan with olive oil and smoked swordfish. Add a little of the pasta cooking water and the Pesto to the pasta. Add salt and pepper to taste, mix and then heat.
  4. To prepare Garnish, make a paste from the pine nuts and 2 oz. swordfish.
  5. To serve, arrange Tagliolini with swordfish and pesto in dishes and garnish with the tomato slices and Swordfish Paste.

Yield: 12 servings