What are we waiting for?<\/strong><\/p>\n\n\n\n Ingredients:<\/strong><\/p>\n\n\n\n Preparation of plain tagliatelle:<\/strong><\/p>\n\n\n\n Pour the flour into a bowl (more practical) or onto a work surface (keep a small amount aside to add if needed).<\/p>\n\n\n\n Create a well in the center and crack the eggs (at room temperature) into it.<\/p>\n\n\n\n Alternatively, add a small amount of water instead of eggs.<\/p>\n\n\n\n Using a fork, start mixing. Once the eggs or water have incorporated some of the flour, continue kneading by hand until the dough becomes smooth and uniform, gradually adding water if needed.<\/p>\n\n\n\n Knead the dough on a lightly floured surface for at least 10\u201315 minutes until it becomes soft and elastic.<\/p>\n\n\n\n Shape the dough into a ball and wrap it in plastic wrap.<\/p>\n\n\n\n Let the dough rest at room temperature for at least 30 minutes.<\/p>\n\n\n\n Take the dough, divide it into portions, and roll out one piece at a time using a pasta machine or a rolling pin until you obtain a thin sheet (a few millimeters thick). The thickness depends on your preference for the noodles.<\/p>\n\n\n\n At this stage, roll the sheet of dough onto itself. Make sure each fold is lightly floured to make it easier to unroll later. Then, using a knife, cut the dough into noodles.<\/p>\n\n\n\n Once everything is cut, spread a cotton cloth, gently separate the rolls with your hands to unroll the noodles, and place them on the cloth, lightly dusting them with flour. Cover them with another cloth.<\/p>\n\n\n\n Preparation of red tagliatelle:<\/strong><\/p>\n\n\n\n Boil the red cabbage in water.<\/p>\n\n\n\n Once cooked, separate the cabbage from the cooking water.<\/p>\n\n\n\n Let the cooking water cool down.<\/p>\n\n\n\n Mix the flour with the cabbage cooking water, which will act as a natural coloring for your pasta. Then follow the same process as for the plain tagliatelle.<\/p>\n\n\n\n Cooking the tagliatelle:<\/strong><\/p>\n\n\n\n Bring a pot of water to a boil.<\/p>\n\n\n\n Once the water is boiling, add a small drizzle of oil. This helps prevent fresh pasta from sticking together during cooking. Add the noodles gradually and cook for a few minutes. (They are usually ready when they float to the surface, but it\u2019s always best to taste one to achieve your preferred texture.)<\/p>\n\n\n\n Sauce:<\/strong><\/p>\n\n\n\n Take the boiled cabbage. Blend it using a blender, or place it in a tall container and blend it with a hand mixer.<\/p>\n\n\n\n Pour the mixture into a large pan and add salt, pepper, and dill or mint to taste.<\/p>\n\n\n\n Squeeze the juice of one lemon. Gradually add the lemon juice while stirring the sauce over low heat.<\/p>\n\n\n\n As you add the lemon juice, the color of the sauce will change. You can decide how much lemon juice to use depending on the color and flavor you prefer.<\/p>\n\n\n\n Let the sauce simmer gently and keep it warm while you drain the noodles. Once the noodles are cooked, drain them and add them directly to the sauce, mixing well to coat.<\/p>\n\n\n\n Garnish as desired.<\/p>\n\n\n\n Enjoy your meal!<\/strong><\/p>\n\n\n\n I<\/strong>Ingredients for the tagliatelle:<\/strong><\/p>\n\n\n\n Ingredients for the fish stock and sauce:<\/strong><\/p>\n\n\n\n Preparation of white tagliatelle:<\/strong><\/p>\n\n\n\n Place the flour in a bowl (more practical) or on a work surface (reserve a small amount to adjust if needed).<\/p>\n\n\n\n Make a well in the center and crack in the eggs at room temperature. Alternatively, add a small amount of the octopus and shrimp cooking broth (see \u201cFish stock\u201d below).<\/p>\n\n\n\n Beat with a fork and, once the eggs or liquid have incorporated some flour, continue kneading by hand until you obtain a smooth dough, gradually adding the fish stock if needed.<\/p>\n\n\n\n Knead the dough on a lightly floured surface for at least 10\u201315 minutes until it becomes smooth and elastic.<\/p>\n\n\n\n Shape into a ball and wrap in plastic wrap.<\/p>\n\n\n\n Let it rest at room temperature for at least 30 minutes.<\/p>\n\n\n\n Divide the dough into portions and roll out one at a time using a pasta machine or rolling pin, forming sheets a few millimeters thick, depending on your preferred thickness.<\/p>\n\n\n\n Fold the dough over itself, ensuring each fold is well floured to make it easier to unroll. Then cut into tagliatelle using a knife.<\/p>\n\n\n\n Once cut, lay them on a cotton cloth, gently separate them by hand, dust lightly with flour and cover with another cloth.<\/p>\n\n\n\n Preparation of squid ink tagliatelle:<\/strong><\/p>\n\n\n\n Follow the same process as for the white tagliatelle, adding the squid ink to the flour from the beginning.<\/p>\n\n\n\n Preparation of fish stock:<\/strong><\/p>\n\n\n\n Fill a large pot with water. Add 3 bay leaves, crushed pepper (to taste), and a splash of white cooking wine. Add the octopus and shrimp.<\/p>\n\n\n\n Cook the ingredients. Shrimp cook quickly (they are ready as soon as they turn white). Remove them from the water and let them cool.<\/p>\n\n\n\n Once cooled, peel the shrimp. They are now ready to be used in the sauce.<\/p>\n\n\n\n The cooking time for the octopus depends on its size.<\/p>\n\n\n\n Generally, when the skin starts to peel off, the octopus is ready.<\/p>\n\n\n\n Once cooked, remove the octopus from the pot without discarding the cooking water: this will serve both as broth for the sauce and as cooking water for the pasta.<\/p>\n\n\n\n Remove the octopus skin and set it aside (it can be used for other recipes).<\/p>\n\n\n\n Cut the octopus tentacles into slices.<\/p>\n\n\n\n Fish sauce:<\/strong><\/p>\n\n\n\n In a pan, saut\u00e9 the finely chopped shallot with a little of the fish stock you prepared, cooking gently over low heat.<\/p>\n\n\n\n Add the potatoes cut into small pieces. Then add the chopped cherry tomatoes. Season with a pinch of salt.<\/p>\n\n\n\n When the potatoes are almost tender, add the peeled shrimp, the sliced octopus, and the raw swordfish cut into pieces. Add freshly ground black pepper, mint, and lemon zest to taste.<\/p>\n\n\n\n Once the swordfish is cooked, turn off the heat, cover the pan, and let the flavors blend together.<\/p>\n\n\n\n Cooking the tagliatelle:<\/strong><\/p>\n\n\n\n Bring the octopus and shrimp cooking broth back to a boil to cook the pasta.<\/p>\n\n\n\n Once boiling, add a drizzle of oil to the water. This helps prevent the fresh pasta from sticking together.<\/p>\n\n\n\n Add the tagliatelle gradually and cook for a few minutes (they are usually ready when they float to the surface, but always taste one to achieve your preferred texture).<\/p>\n\n\n\n Once cooked, drain the pasta.<\/p>\n\n\n\n Add it directly to the sauce and mix well to coat evenly.<\/p>\n\n\n\n Garnish with a few fresh mint leaves to taste.<\/p>\n\n\n\n Enjoy your meal!<\/strong><\/p>\n\n\n\n Ingredients:<\/strong><\/p>\n\n\n\n Wash the beetroot thoroughly without removing the skin. Cut it into small pieces and place it in a blender.<\/p>\n\n\n\n Cut a slice from the fresh ginger root, wash it well without peeling it, and add it to the blender.<\/p>\n\n\n\n Add the plain unsweetened yogurt to the blender.<\/p>\n\n\n\n Grind the peppercorns directly into the blender according to your taste.<\/p>\n\n\n\n Close the lid and blend until you obtain a smooth and creamy consistency.<\/p>\n\n\n\n Stop the blender and let the cream rest.<\/p>\n\n\n\n Meanwhile, wash, peel, and slice the mango.<\/p>\n\n\n\n Pour the cream into a large bowl or individual serving dishes and garnish with the mango slices.<\/p>\n\n\n\n Let your imagination guide the presentation!<\/p>\n\n\n\n Enjoy your meal!<\/strong><\/p>\n\n\n\n Ingredients:<\/strong><\/p>\n\n\n\n Wash the beetroot thoroughly without removing the skin. Cut it into small pieces and place it in a blender.<\/p>\n\n\n\n Add the plain unsweetened yogurt to the blender.<\/p>\n\n\n\n Grind the peppercorns directly into the blender according to your taste.<\/p>\n\n\n\n Close the lid and blend until you obtain a smooth, thick cream.<\/p>\n\n\n\n Stop the blender and let the cream rest.<\/p>\n\n\n\n Prepare the skewers by placing the feta cheese cubes onto them.<\/p>\n\n\n\n Pour the cream into a large bowl or individual serving dishes and garnish with the feta skewers.<\/p>\n\n\n\n Let your imagination guide the presentation!<\/p>\n\n\n\n Enjoy your meal!<\/strong><\/p>\n\n\n\n Ingredients:<\/strong><\/p>\n\n\n\n Steam or boil the chickpeas until cooked.<\/p>\n\n\n\n Once cooked, let them cool at room temperature.<\/p>\n\n\n\n Wash the mango. Cut it in half, carefully removing the central pit.<\/p>\n\n\n\n Scoop out the flesh from both halves to create two natural mango bowls. Cut the mango flesh into small pieces, as if preparing a fruit salad.<\/p>\n\n\n\n In a large bowl, combine the cooled chickpeas, diced mango, a sprinkle of grated coconut, freshly ground pepper, and a few mint leaves torn by hand.<\/p>\n\n\n\n Mix everything well so it blends with the natural juice released by the mango.<\/p>\n\n\n\n Serve the mixture inside the mango shell bowls and decorate to your liking.<\/p>\n\n\n\n Enjoy your meal!<\/strong><\/p>\n\n\n\n Ingredients:<\/strong><\/p>\n\n\n\n Wash the mango, peel it, and slice it into very thin pieces.<\/p>\n\n\n\n Arrange the slices on a flat serving plate, then sprinkle with dill and freshly ground pepper to taste.<\/p>\n\n\n\n In a small bowl, combine the chickpeas, coconut flakes, and ground pepper. Mix well, then add the mixture over the mango slices.<\/p>\n\n\n\n Decorate as you like and enjoy your meal!<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":" Life should not revolve only around medication and therapy. Life is, above all, about joy, sharing, caring for ourselves and for the people we love. Food offers us a wonderful opportunity to take care of ourselves and our families every day, to share meaningful moments and to celebrate life together. We are launching this cooking […]<\/p>\n","protected":false},"author":1,"featured_media":6394,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[60],"tags":[],"class_list":["post-6564","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news"],"_links":{"self":[{"href":"https:\/\/parkinsonnolimits.com\/en\/wp-json\/wp\/v2\/posts\/6564","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/parkinsonnolimits.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/parkinsonnolimits.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/parkinsonnolimits.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/parkinsonnolimits.com\/en\/wp-json\/wp\/v2\/comments?post=6564"}],"version-history":[{"count":1,"href":"https:\/\/parkinsonnolimits.com\/en\/wp-json\/wp\/v2\/posts\/6564\/revisions"}],"predecessor-version":[{"id":6574,"href":"https:\/\/parkinsonnolimits.com\/en\/wp-json\/wp\/v2\/posts\/6564\/revisions\/6574"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/parkinsonnolimits.com\/en\/wp-json\/wp\/v2\/media\/6394"}],"wp:attachment":[{"href":"https:\/\/parkinsonnolimits.com\/en\/wp-json\/wp\/v2\/media?parent=6564"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/parkinsonnolimits.com\/en\/wp-json\/wp\/v2\/categories?post=6564"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/parkinsonnolimits.com\/en\/wp-json\/wp\/v2\/tags?post=6564"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}Let\u2019s begin!<\/h2>\n\n\n\n
Tagliatelle with red cabbage<\/strong><\/h2>\n\n\n\n
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\n\n\n\nBlack and white squid ink tagliatelle with octopus, swordfish and shrimp sauce<\/strong>de calamar blanco y negro con salsa de pulpo, pez espada y gambas<\/strong><\/h2>\n\n\n\n
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\n\n\n\nBeetroot Cream with Mango<\/h3>\n\n\n\n
![\"\"](\"https:\/\/parkinsonnolimits.com\/wp-content\/uploads\/2025\/12\/crema-remolacha-mango.webp\")
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\n\n\n\nBeetroot Cream with Feta Cheese<\/h3>\n\n\n\n
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Tropical Chickpea Salad<\/h3>\n\n\n\n
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\n\n\n\nMango Carpaccio<\/h3>\n\n\n\n
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