Serves 4
For The Pasta Dough
- 200g Oo Pasta Flour
- 2 Medium Size Eggs
- Large Pinch Of Salt
Place the “00” flour in a small bowl. Make a well in the middle, and then place the eggs in the middle of the well. Add a pinch of salt to the mixture. Using a fork stir the egg and gradually bring in the flour a little at a time until you form a messy dough. Use your hands to press the dough together and need on a clean surface for a couple of minutes until smooth and firm. Add a little water if too dry, or extra flour if too wet.
Using a pasta machine make sure the thickness setting is on highest and should be No.10 on most machines. Roll your dough through this setting and then fold the dough in half. Pass it through again and then fold it in half again and follow this procedure 10 times until you have a very smooth dough. Now roll the dough through each setting until you get down to No 2 1/2 or 2 . Your pasta should be very thin now. Cut on the tagliatelle attachment, and flour generously or dry on rack. Cook in a large pan of boiling salted water. Reserve some cooking water.
For The Oil
- 100g Extra Virgin Olive Oil
- 25g Truffle Oil
- 1 Strip Of Lemon Zest
- ¼ Red Chilli
- 20g Rocket
- ½ Garlic Clove
Place all of the ingredients in a blender and blend until smooth.
Toasted sunflower seeds
Freshly grated parmesan cheese
