Homemade Tagliatelle with Bay, Cavolo Nero and Celeriac Mash
Feeds 4-6 | Preparation Time – 10 minutes | Resting Time – 30 minutes | Cooking Time – 25 minutes
Ingredients –
Fresh Pasta :
300g ‘00’ flour
generous sprinkle of sea salt flakes – ground
4 medium free-range eggs
Celeriac Mash:
1 small celeriac – peeled and roughly diced
30g butter
generous glug of olive oil
generous sprinkle of sea salt flakes and freshly ground black pepper
¼ fresh nutmeg – finely grated
2 fresh bay leaves
½ tsp mixed spice berries – finely ground
Sauce:
Several generous glugs of olive oil
1 white onion – finely diced
3 cloves of garlic – crushed, peeled and finely sliced
generous sprinkle of sea salt flakes and freshly ground black pepper
6 stalks of cavolo nero – green removed from stalk and finely shredded
3 sprigs of fresh oregano – deep-fried in hot oil until crisp
10 sage leaves – deep-fried in hot oil until crisp
40g Parmesan – finely grated
Begin by making your pasta as you will need to place it in the fridge to rest before rolling it out.
Sieve your flour onto your work surface and make a well in the middle | Crack your eggs into the well, add the salt and using a fork combine the eggs and flour until it all comes together | Once it starts to come together roll up your sleeves and get your hands involved | You’ll need to kneed the dough for around five minutes or until the dough is completely smooth and springy | When you slice into it you should see air pockets. Wrap in cling film and place in the fridge for at least thirty minutes before rolling it out.
Once rested divide your dough into four then using a rolling pin, roll it out into a rectangular shape ready to pass through your pasta machine. Be sure to pass it through each setting twice before finally passing it through the tagliatelle setting | You can also roll this out with a rolling pin, just ensure you roll out the pasta until it’s almost transparent | Next gently flour and fold into four before slicing it into tagliatelle.
Next bring a small pan of salted water to the boil and add your peeled and diced celeriac | Boil until soft, this should take fifteen or so minutes | Drain once cooked and add butter, spices and oil then place the lid back on the saucepan and allow to steam for five minutes | Remove bay leaves then blitz until completely smooth | Keep warm until your pasta is ready.
Next sweat down your onions and garlic by adding to a frying pan of hot oil | Reduce the heat and allow to sweat until the onion is translucent, this should take around five to six minutes over a medium heat | Next add in your seasoning before finally adding in the shredded cavolo nero, cooking for a minute or two and set to one side | In a separate pan heat several glugs of oil and once super hot add in your sage leaves | They should spit immediately. Give them thirty seconds then remove and place on kitchen towel. Set to one side and sprinkle over the pasta once cooked.
Bring a large pan of generously salted water to the boil and once boiling add your pasta | Ensure at this stage that everything else is pretty much ready to go as it will only take a few minutes to cook | Gently stir the pasta for the first minute or so ensuring it doesn’t stick and allow to cook until al dente. This should take around four to five minutes then drain and combine with the cavolo nero and onions | Serve the pasta on a generous spoonful of celeriac mash. Add a little extra black pepper, crispy sage leaves and plenty of finely grated Parmesan.