Fresh tagliatelle with tomato sauce

  • medium
  • 4
  • 60 minutes

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.

First published in 2015
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  • Food processor or blender
  • Pasta machine


For the pasta, combine all the ingredients by hand in a large bowl or food processer. Mix until a dough starts to form
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
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
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
First published in 2015

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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