• 4servings
  • 10minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B9, H, C, D
MineralsFluorine, Calcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 300 g ‘

  2. 00' pasta flour

  3. 3 eggs

  4. 1 tbsp olive oil

  5. splash olive oil

  6. 250 g streaky bacon , diced

  7. 2 garlic cloves , roughly crushed

  8. knob of butter

  9. 200 g wild mushroom mixture , including girolles and chestnut, cleaned and roughly chopped

  10. 100 ml double cream

  11. 1 bunches flat leaf parsley , chopped

  12. 100 g toasted pine nuts

  13. freshly grated parmesan , to serve

Instructions Jump to Ingredients ↑

  1. For the pasta: Mix the flour and ½ tsp salt together and tip on to a work surface or board. Make a well in the centre. Break the eggs into the well and drizzle in a little olive oil.

  2. Starting from the outside, work the flour into the liquid until a dough forms. The dough is conditioned by its environment, so depending on the warmth of your kitchen and hands, you may need to add a little warm water if the dough doesn’t come together.

  3. Knead until smooth, firm and elastic (5 -10 minutes). Wrap in cling film and rest in the fridge for 1 hour before using. The dough will keep for up to 24 hours in the fridge if wrapped tightly first in cling film and then in foil.

  4. Cut the dough into 3-4 pieces and use a rolling pin or the palm of your hand to flatten a piece to the width of your pasta machine. Make sure your pasta machine is on its widest setting, and run each piece of dough through it twice. Reduce the setting by one notch and run it through twice again. If the dough feels a bit sticky, add a little flour, but not too much, as this will dry it out.

  5. Run it through the machine twice on the last but one notch. Your sheet of pasta should be about 30cm in length. To cut into tagliatelle, use the attachment that comes with the machine. Sprinkle the dough with a little flour before running it through, catching the ribbons over your arm as they come out of the other side.

  6. Divide the ribbons in half and form into little nests – each nest is about enough for one person as a starter portion. Set aside to dry out for 20 minutes before use (you can leave the tagliatelle to dry for up to 1 hour, but the pasta becomes more brittle the longer it is left).

  7. For the sauce: In a heavy based frying pan with a little oil fry the bacon until light golden. Add the garlic and fry gently until soft. Add a knob of butter and the mushrooms and sauté until tender. Pour in the cream over a medium heat and allow to bubble gently, stirring the bottom of the pan to get any caramelised pieces stuck to the bottom. Taste and adjust the seasoning as necessary.

  8. Bring a large pan of salted water to the boil. Add the tagliatelle and cook for 3 – 4 minutes, until al dente. Drain well.

  9. Stir the cooked pasta into the sauce, loosening it with a little extra cream or some pasta cooking water if necessary. Finish the sauce with the chopped flat-leaf parsley and a sprinkling of toasted pine nuts. Serve immediately with grated parmesan.


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