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Chervil Tagliatelle

Prep: 45 minutes
Cook: 5 minutes
Medium
Serves 4 people
Ross Gibbens uses chervil leaves in this homemade pasta dough which is delicately finished with our Verdemanda Extra Virgin Olive Oil.
5
45
Medium
4 people
Main Course
Pasta RecipesOils
Ingredients
  • 320g ‘00’ flour
  • 2 whole eggs
  • 3 egg yolks
  • 15g Verdemanda Olive Oil, plus more to drizzle
  • 5g salt
  • Fresh Chervil leaves
  • Parmigiano Reggiano (amount to taste)
Method
  • Step 0: Mix the flour, eggs, egg yolks, olive oil & salt together and knead until you create a smooth dough.
  • Step 1: Wrap the dough in cling film and rest in the fridge for at least 30 minutes.
  • Step 2: Remove from fridge and begin to roll out.
  • Step 3: If you have one, roll your dough through a pasta machine (alternatively use a rolling pin) until you get an evenly colored, thin dough.
  • Step 4: Keep dropping the thickness until you get to the thinnest setting (or 1mm).
  • Step 5: Lay out your pasta sheet on a flat surface and place chervil leaves over half of the dough. Then fold the uncovered half back over the leaves and dough.
  • Step 6: Roll the dough to it’s previous thickness to create your chervil pasta sheets.
  • Step 7: If you have a tagliatelle attachment, pass the dough through. Alternatively, use a sharp knife to cut the pasta into 1cm strips. Hang strips over a chair to dry for 20 minutes minimum.
  • Step 8: Add salt to boiling water and cook the pasta for approximately 2 minutes or until it has a slight bite to it.
  • Step 9: Drain and place in a bowl before finishing liberally with Verdemanda Extra Virgin Olive Oil and shaved parmesan.
Main Course
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Chervil Tagliatelle
<p>Ross Gibbens uses chervil leaves in this homemade pasta dough which is delicately finished with our Verdemanda Extra Virgin Olive Oil.</p><div style="display:none;" data-elastic-name="recipe_category_extra">Pasta Recipes</div>,<div style="display:none;" data-elastic-name="recipe_category_extra">Oils</div>,<div style="display:none;" data-elastic-name="recipe_category_extra">Dinner Recipes</div>,<div style="display:none;" data-elastic-name="recipe_category_extra">Main Course</div>,<div style="display:none;" data-elastic-name="recipe_category_extra">1 hour +</div>,<div style="display:none;" data-elastic-name="recipe_category_extra">Summer Recipes</div>,<div style="display:none;" data-elastic-name="recipe_category_extra">Italian</div>,<div style="display:none;" data-elastic-name="recipe_category_extra">Nut Free Recipes</div>,<div style="display:none;" data-elastic-name="recipe_category_extra">Dairy Free Recipes</div>
https://cdn11.bigcommerce.com/s-69wqbg7uzs/images/stencil/original/recipe-image-chervil-tagliatelle-2.jpg
2023-03-09

Ross Gibbens uses chervil leaves in this homemade pasta dough which is delicately finished with our Verdemanda Extra Virgin Olive Oil.

Pasta Recipes
,
Oils
,
Dinner Recipes
,
Main Course
,
1 hour +
,
Summer Recipes
,
Italian
,
Nut Free Recipes
,
Dairy Free Recipes

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