I am officially Homemade with Mess by name and Homemade with Mess by nature. I can’t just settle for a packet of tagliatelle; no, I must make sure I cover my kitchen work surface and floor in flour and egg (as well as trampling it round the flat) before enjoying it. I sometimes don’t know how Sam put’s up with me; he is currently washing up my multiple dishes, pans and cutlery I have used to make one ‘simple’ mid-week meal, he is such a good egg! For any of you that don’t have anyone wonderful to clean up after you, or quite frankly cannot be bothered to make pasta, then you can always just buy it. I’m not saying bought will be quite as fresh and silky as homemade but it will still make a really tasty dish. If you are not using this as a leftover recipe from yesterday’s post then just substitute the home roasted bacon joint for some good quality bacon, ham or lardons.
– 200g 00 flour
– 2 eggs
– Pinch salt
– 1 red onion – finely sliced
– 100g broccoli – cooked
– Splash olive oil
– 3 chestnut mushrooms – finely sliced
– 135g home roasted bacon (leftover from yesterday’s blog) cubed
– Handful peas
– 50g salted butter
– 1 heap tsp wholegrain mustard
– 75g Wensleydale with apricot cheese – crumbled
Mix the flour with the salt and place on a board or in a bowl and make a well in the centre.
Crack the eggs into it and beat with a fork until smooth.
Mix the eggs with the flour, incorporating a little at a time, until everything is combined.
You now need to knead and work the dough with your hands for a good 5-10 minutes, stopping when your pasta starts to feel smooth and silky instead of rough and floury.
Roll the pasta using a pasta machine, making sure it’s well clamped to the work top
To do this, dust your work surface with some flour and take a lump of pasta dough the size of a large orange and press it out flat with your fingertips. Make sure you wrap up the dough up that you are not currently using so it does not dry out.
Set the pasta machine at its widest setting – and roll the lump of pasta dough through it, lightly dusting the pasta with flour if it sticks at all.
Fold the pasta in half and roll the dough through again. Repeat this process five or six times. (This may seem a crazy amount of times but by doing this you are making the dough smooth and silky.)
Now work the dough through all the settings on the machine, from the widest down to about setting number three. Dust with flour if it begins to stick at all.
Once you have a thin sheet of pasta roll it through the tagliatelle setting, set aside and cover while you repeat the process with the remaining dough. You may not need all the pasta, I used about three quarters of the dough and the remaining I wrapped in cling film and chilled for another usage
Leave covered while you cook the remaining ingredients
Heat the oil in a large frying pan or wok and fry the onion for 2-3 minutes.
Add the broccoli, mushrooms, peas and bacon and cook for another 3-4 minutes to heat the bacon through.
In the meantime, heat a saucepan with boiling salty water and cook the tagliatelle for 2 minutes
Drain the pasta and stir into the bacon mix, along with the butter and mustard and toss it together so well combined
Plate up and crumble over the cheese before serving.