Quite a lot of effort but, in the end, it is worth it.
I can honestly say that this was the most delicious tagliatelle pasta dish I have ever eaten. No… really, honestly!!
- 2 medium sized eggs
- 80g fresh leaf curd
- 300g plain flour
- pinch of salt
- St. Georges mushrooms
- 1 egg
- a little cream
- Goats cheese
- slow roasted cherry tomatoes
Place 2 medium-sized eggs, 80 g fresh leaf curd (preferably from wild garlic), 300g of plain flour and a pinch of salt in a bowl. Mix together and knead vigorously for 10 minutes.
Roll out and cut to size using a pasta machine.
Cook for 1-4 minutes (depending on thickness) in boiling water.
The pasta shown here is served simply with St George’s Mushrooms, a stirred in egg, a little cream, some goat’s cheese Gouda, slow roast cherry tomatoes salt and pepper.