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 crack both eggs into 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 then 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.
Make sure the pasta machine is on the widest setting (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. Ideally wrap your dough in cling film and rest for 1 hour. 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. You can now cut your pasta into the shape of your choice. If you have a tagliatelle cutter, feed the thin sheet of pasta through it and lay the pasta on a tray lined with baking paper to dry for a few minutes.
For the pesto rosso: 120g semi- dried tomato, 55g sunflower seeds- lightly toasted, 1 clove of garlic- roughly chopped, 10g fresh basil, 10g flat leaf parsley, zest of ½ lemon, 125g extra virgin olive oil, salt to taste.
Drain the tomatoes a little and place in the blender, blend until it’s a fine paste. Add in the remaining ingredients and blend until you have a smooth consistency. Check the seasoning.
Parmesan
Toasted pumpkin seeds
To finish: Bring a large pan of salted water to the boil, and place the pesto in a large bowl. Add the tagliatelle to the boiling water and cook until al dente, then drain but reserve some of the water. Add the pasta to the bowl with the pesto with a little of the cooking water and mix together, and serve. Garnish with Parmesan cheese and pumpkin seeds.
Gluten free Tagliatelle with sunflower seed pesto rosso
Serves 4
For the tagliatelle: 200g gluten free plain flour, 2 medium size eggs, 2 egg yolks, large pinch of salt, 2 level tsp xantham gum, 2 tsp olive oil, extra flour for dusting.
Place all of the ingredients in a kitchen aid bowl. Using the paddle attachment, mix on low until everything is combined, then increase to medium setting and mix for a few minutes until the mix is smooth. If you are doing this by hand, place the dry ingredients in a suitable bowl and mix thoroughly. Make a well in the middle, and then place the eggs, yolks, and olive oil in the middle of the well. 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 knead on a clean surface for about 10 minutes until smooth and firm. Add a little extra flour if too wet.
Make sure the pasta machine is on the widest setting (should be No.10 on most machines). 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. You can now cut your pasta into the shape of your choice. If you have a tagliatelle cutter, feed the thin sheet of pasta through it and lay the pasta on a tray lined with baking paper to dry for a few minutes.
For the pesto rosso: 120g semi- dried tomato, 55g sunflower seeds- lightly toasted, 1 clove of garlic- roughly chopped, 10g fresh basil, 10g flat leaf parsley, zest of ½ lemon, 125g extra virgin olive oil, salt to taste.
Drain the tomatoes a little and place in the blender, blend until it’s a fine paste. Add in the remaining ingredients and blend until you have a smooth consistency. Check the seasoning.
Parmesan
Toasted pumpkin seeds
To finish: Bring a large pan of salted water to the boil, and place the pesto in a large bowl. Add the tagliatelle to the boiling water and cook until al dente, then drain but reserve some of the water. Add the pasta to the bowl with the pesto with a little of the cooking water and mix together, and serve. Garnish with Parmesan cheese and pumpkin seeds.