Ross Gibbens uses chervil leaves in this homemade pasta dough which is delicately finished with our Verdemanda Extra Virgin Olive Oil.
320g typo ‘00’ flour
2 whole eggs
3 egg yolks
15g olive oil
Fresh Chervil leaves
Parmigiano Reggiano (amount to taste)
Mix the flour, eggs, egg yolks, olive oil & salt together and knead until you create a smooth dough.
Wrap the dough in cling film and rest in the fridge for at least 30 minutes.
Remove from fridge and begin to roll out.
If you have one, roll your dough through a pasta machine (alternatively use a rolling pin) until you get an evenly colored, thin dough.
Keep dropping the thickness until you get to the thinnest setting (or 1mm).
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.
Roll the dough to it’s previous thickness to create your chervil pasta sheets.
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.
Add salt to boiling water and cook the pasta for approximately 2 minutes or until it has a slight bite to it.
Drain and place in a bowl before finishing liberally with Verdemanda Extra Virgin Olive Oil and shaved parmesan.