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A bowl of chervil tagliatelle is in on a table. The pasta is flecked with green bits of chervil and drizzled with Verdemanda Extra Virgin Olive Oil.

Chervil Tagliatelle

Prep 45 minutesCooking 5 minutes4 people

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


5 minutes

Dinner Recipes

Main Course

1 hour +

Summer Recipes


Nut Free Recipes

Dairy Free Recipes

Pasta Recipes


Main Course



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)


  1. Mix the flour, eggs, egg yolks, olive oil & salt together and knead until you create a smooth dough.
  2. Wrap the dough in cling film and rest in the fridge for at least 30 minutes.
  3. Remove from fridge and begin to roll out.
  4. If you have one, roll your dough through a pasta machine (alternatively use a rolling pin) until you get an evenly colored, thin dough.
  5. Keep dropping the thickness until you get to the thinnest setting (or 1mm).
  6. 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.
  7. Roll the dough to it’s previous thickness to create your chervil pasta sheets.
  8. 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.
  9. Add salt to boiling water and cook the pasta for approximately 2 minutes or until it has a slight bite to it.
  10. Drain and place in a bowl before finishing liberally with Verdemanda Extra Virgin Olive Oil and shaved parmesan.

Included in this Recipe

Verdemanda Extra Virgin Olive Oil

Verdemanda Extra Virgin Olive Oil

Arbequina olives of the highest quality are stone ground creating a vivid emerald green oil with a fresh and vibrant grassy flavour.