Fresh Tagliatelle with Chilli and Truffle Oil

Serves 2

  • 100g 00 pasta flour
  • 1 egg
  • pinch of salt & black pepper


  • finely diced red chilli
  • carrot
  • parsley
  • cracked black pepper
  • Parmesan
  • truffle oil

Place the pasta flour, salt and pepper into a small bowl. Make a well in the middle adding an egg.  Using a fork, stir the egg and gradually bring the flour in, a little at a time.  Use your hands to press the dough together and knead on a clean surface for a couple of minutes until smooth and firm.  Add water from the palm of your hand if too dry, or extra flour if too moist.

If using a small domestic pasta machine, cut the dough into three equal sized balls.  Make sure the thickness setting is set to the highest number, which should be 10 on most machines.  Roll your dough through this setting a few times, turning 90 degrees on each occasion.  Now roll the dough through each setting twice, until you get down to setting number 2 or 1 (again turning 90 degrees on each pass through to ensure the dough remains a manageable size).  Put the dough through the machine the final time without folding.

You can now cut your pasta into the shape of your choice.  If you have a tagliatelle cutter, feed the thin sheet of pasta though, and lay the tagliatelle to dry on a tray lined with baking paper.  Blanch in salted water for one to one and half minuets / or until cooked and slightly firm to the bite.

Toss with the above garnish.

Pasta machine from – Product Code J408

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