Fresh Cucumber Tagliatelle

Fresh Cucumber Tagliatelle

By annamueser Published: August 8, 2012

  • Yield: About 24 tagliatelle (6 Servings)
  • Prep: 15 mins



  1. Peel the cucumber. Cut the cucumber into thin strips to form tagliatelles, avoiding sections containing seeds. Peel and mince the garlic cloves. Finely chop the chives (save 2 or 3 sprigs for garnish if desired).
  2. In a bowl, combine the olive oil, vinegar, the minced garlic, the salt and pepper. Mix well.
  3. Add the cucumber tagliatelle and minced chives. Mix. Marinate in refrigerator for 2 hours.
  4. Remove the bowl from the refrigerator and prick each marinated cucumber tagliatelle on a pick, by folding successively right and left. Then arrange on a platter and add two tablespoons of marinade. Garnish with fresh whole chives.
  5. You can adapt this recipe with carrots or zucchinis (they just need to be lightly blanched).