Senza Tagliatelle

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  • Pasta Dough
  • 4 cups gluten-free flour mix
  • 4 eggs
  • 13 egg yolks
  • 3 tablespoons water
  • 1 tablespoon olive oil
  • Artichokes
  • 24 artichoke hearts, cleaned
  • 1 medium onion, diced
  • 3 bay leaves
  • 2 tablespoons red pepper flakes
  • 2 tablespoons black peppercorns
  • 1 cup diced fennel bulb
  • 6 cups chicken stock
  • 1 cup olive oil
  • 1 teaspoon salt
  • juice from 1⁄2 lemon
  • Vegetables and Garnish
  • 1 pound hedgehog or shiitake mushrooms, thinly sliced
  • 1 pound cherry tomatoes, pickled in a liquid of white balsamic vinegar, sugar, and salt, halved
  • 1 cup Manzanilla or green olives, pitted, thinly sliced
  • 1⁄2 cup vegetable stock
  • 1 bunch baby arugula
  • 1 tablespoon butter
  • salt, to taste
  • sherry vinegar
  • parmesan cheese
  • truffle oil
  • black truffle shavings
  • microgreens  


“We use a combination of guar and xantham gum, rice flour, and potato starch for our gluten-free pasta dough. For the tagliatelle, I change the vegetables depending on the season, but artichokes are always a part of it.” — Noah Sandoval, executive chef of Senza, Chicago

Yield: 4-6 servings

Pasta Dough

  1. In a large bowl, combine flour, eggs, yolks, and water.
  2. Gently knead into a soft dough.
  3. Roll out into sheets; cut into 1⁄2 inch strips.
  4. Lightly coat with oil. Refrigerate.
  5. While vegetables simmer, cook pasta in boiling, salted water until al dente, about two minutes; drain.
  6. Add pasta, arugula, and butter to skillet mixture; toss to combine. Season with salt, if needed.
  7. To serve, divide pasta evenly among 4 to 6 dishes. Top with a splash of sherry, pinch of parmesan, and light drizzle of truffle oil.
  8. Finish with truffles and microgreens.


  1. Combine all ingredients in a large pot; bring to a boil.
  2. Fill sous vide bags with artichokes.
  3. Cook in a sous vide machine at 84°F until tender, about one hour.
  4. Cool bags in an ice bath.
  5. Remove artichokes from bags; dice.  

Vegetables and Garnish

  1. In a large skillet, heat oil over medium-high heat.
  2. Add artichokes, mushrooms, tomatoes, and olives. Cook until mushrooms begin to brown, about two minutes.
  3. Add stock; bring to a simmer.
  4. Cook until liquid is reduced to about 2 tablespoons.