Chervil Tagliatelle
Prep: 45 minutes
Cook: 5 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.
Ingredients
-
320g ‘00’ flour
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2 whole eggs
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3 egg yolks
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15g Verdemanda Olive Oil, plus more to drizzle
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5g salt
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Fresh Chervil leaves
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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.