- For the pasta:
- 600 g flour
- 1 t salt
- 6 free-range eggs
- 2 T extra virgin olive oil
- For the hazelnut butter sauce:
- 4 T butter
- 1 lemon, juiced
- 100 g hazelnuts, toasted and roughly chopped
- 4 T Italian parsley, roughly chopped
- Parmesan, finely grated, for serving
- sea salt and freshly ground black pepper, to taste
- 150 g Gorgonzola
To make the pasta, place the dry ingredients in a bowl and make a well in the centre. Place the eggs and oil in the well and whisk using a fork, slowly incorporating the flour until you have a dough.
Knead the dough for 10 minutes, then wrap in clingwrap and chill for 30 minutes.
Divide the dough into quarters, then roll into long pasta sheets using a pasta machine.
Roll half the dough using the tagliatelle attachment. Using a sharp knife, cut the remaining dough into long, wide strips. Cook in boiling, salted water until al dente.
To make the hazelnut butter sauce, heat the butter in a saucepan over a medium heat for 5 minutes or until golden brown, then remove from the heat. Add the lemon juice, nuts, parsley, Parmesan and season to taste. Serve with the tagliatelle.
Serve with the wide pasta strips and Gorgonzola. Dust with Parmesan.
Cook's note: It’s time to break in the pasta machine you got for Christmas. Fresh, home-made pasta comes together fast – mixing and kneading the dough takes about 10 minutes, then you let it rest for 30 minutes (use this time to whip up your sauce of choice).
Time-saving tip: make the pasta the day before if you like, cover it in clingwrap and keep it in the fridge ready to cook for tomorrow’s supper.