Tagliatelle with Parsley Root | A Fine Autumn Delight

Preheat the oven to 200 °C top/bottom heat. Thoroughly wash, peel, and cut the parsley root into thin slices or bite-sized batons. Spread on a baking sheet lined with baking paper, drizzle with 1–2 tbsp olive oil, and season with a pinch of fine salt.

Roast the parsley root in the preheated oven for approx. 18–20 minutes until golden brown and tender, with a wonderfully caramelised aroma. Coarsely chop the hazelnuts and toast them in a dry pan over medium heat for 2–3 minutes until fragrant, then set aside.

Bring plenty of water to a boil in a large pot, salt generously, and cook the tagliatelle according to the package instructions until al dente. Before draining, make sure to reserve about 100 ml of the starchy pasta water and set aside.