Homemade pasta is a real treat. It may take a bit of skill and determination to make, but it truly is worth the reward. Follow this recipe from Josh Eggleton to make a batch of tagliatelle, pairing simply with tomatoes, shallots and Parmesan. If you are preparing the dish for a vegetarian, replace the Parmesan with a different cheese, free of animal rennet.
It can take decades of dedication and dogged effort to win a Michelin star. Josh Eggleton, though, was ‘shocked’ to win his first Michelin star at the age of 27, after only a few years of being a Head Chef.
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For the pasta, combine all the ingredients by hand in a large bowl or food processer. Mix until a dough starts to form
350g of pasta flour
4 egg yolks
2 pinches of salt
Turn out onto a work surface and knead the dough until it is a smooth, strong and consistent texture. Wrap in cling film and store in the fridge for a minimum of 30 minutes
Meanwhile, cut the cherry tomatoes into quarters and place in a large bowl
400g of cherry tomatoes on the vine, at room temperature
Add the chopped shallot, lemon zest and juice, a good pinch of salt and pepper, toss to combine and set aside. The salt with pull all the moisture out the tomatoes to form the base for the sauce
1 shallot, finely diced
1 lemon, zest and juice
1 pinch of black pepper
1 pinch of sea salt
Remove the dough from the fridge and allow to come to room temperature
Bring a large pot of salted water to the boil
Cut the dough in half to make it easier to handle. Roll the pasta dough through a pasta machine, starting from the widest setting, and gradually going down the settings until the arrow is between 0 and 1
Repeat the rolling process on the last setting to ensure there is a consistent finish to the thickness of the dough. The pasta should be dry, but not too dry - with no cracks and slightly elastic
Use a little extra flour to stop the newly rolled pasta sheets from sticking to the work surface or to each other
Cut into 1/2cm thick strips to make tagliatelle. Cook in the salted boiling water for 3 minutes
Meanwhile, add the olive oil and torn basil to the bowl of tomatoes, toss until the ingredients are mixed
1/2 bunch of basil
150ml of olive oil
Drain the hot tagliatelle and toss through the sauce. Divide onto 4 plates and serve with freshly grated parmesan cheese
50g of Parmesan, grated
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