How to Make Tagliatelle – Pasta

No. 2

Matt Kemp from The Underground Cookery School shows us how to simply make fresh egg tagliatelle at home.

Fresh Tagliatelle with Black Pepper and Red Chilli

Ingredients (Serves 2)

  • 95g ‘00’ Pasta Flour
  • 1 Medium Egg
  • Pinch of Salt
  • Black pepper
  • 10 tablespoons Olive Oil
  • 2 Red chilli’s De-seeded and diced

 

First mix the diced chilli and olive oil.

Place the pasta flour into a small bowl. Make a well into the middle and place an egg into the middle of the well. Put a pinch of salt into the mixture. Using a fork stir the egg and gradually bring in the flour a little at a time until you get something like a messy dough. Use your hands now to press the dough together and need on a clean surface for a couple of minutes until you have a smooth and firm dough. 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 twice until you get down to No 2 or 1. 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. Blanch in Salted water for 1-11/2 minutes or until cooked and slightly firm to the bite. Toss with truffle oil, black Truffle shavings and black pepper or with a sauce of your choice.

Pasta Machine from nisbets.com Product code J408

 

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