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

Ingredients

320g typo ‘00’ flour

2 whole eggs

3 egg yolks

15g olive oil

5g salt

Fresh Chervil leaves

Verdemanda Extra Virgin Olive Oil

Parmigiano Reggiano (amount to taste)

Ingredients

320g typo ‘00’ flour

2 whole eggs

3 egg yolks

15g olive oil

5g salt

Fresh Chervil leaves

Verdemanda Extra Virgin Olive Oil

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.

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