Ingredients- (Serves 4)
- 300g of 00′ Pasta flour
- 3 large free-range eggs, at room temperature
- Good pinch of salt (be rather generous with the seasoning)
- 1 tablespoon of olive oil
Garlic Chilli Oil
- Good glug of olive oil (approx. 2 tablespoons)
- 2 cloves of garlic, finely sliced
- Good pinch of dried chilli flakes
1. For the pasta dough, in a large mixing bowl, combine the flour, eggs, salt and oil. Mix with a fork or your hands into a soft dough. Then tip onto a lightly floured surface and knead well by hand for 10 minutes- this is tiring, but it’s good for your muscles, it’ll make you nice and strong!
2. Wrap the dough in cling film and leave to rest at room temperature for 30 minutes. This is now a good time to set up your pasta machine and to grab a few trays to dry the pasta out on.
3. Once the dough has rested for 30 minutes, take about a tennis ball sized piece, flatten a little, then roll the pasta out going through the settings, starting with the thinnest. I went up to about setting 6- you don’t want it too thin!
4. Lightly dust a surface with some Polenta, place sheets of fresh pasta onto the surface. Allow to dry for 10 minutes. Then attach your Tagliatelle cutter. Take each piece of pasta and run through the cutter. Place the Tagliatelle on the polenta surface and allow to dry for at least 30 minutes.
5. Now put a large pot of water onto boil. Season generously with salt. Once the water is boiling rapidly, put the Pasta onto cook, once boiling, cook for just 2 minutes until al dente. Meanwhile, make the quick sauce, heat the oil, add the garlic and chilli and fry for 2 minutes or until slightly golden and fragrant. Once the pasta is cooked, drain and toss into the flavoured oil. Then serve warm, with some parmesan and sprinkle over some chopped parsley.
We certainly hope that you enjoy making this lovely dish and thanks to Jessica for this fab foodie contribution!
If you would like to contribute your speciality recipe or story then come and write for Food Blogs UK today.