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Tagliatelle with farmer’s sauce
Serves 4-6 Starters and mains
Ingredients
- extra-virgin olive oil, to fry and to serve
- 1 small onion, finely diced
- 1 carrot, finely diced
- 1 celery stalk, finely diced
- 1 garlic clove, finely chopped small pinch dried red chilli flakes
- 500g greens, such as chard, borage, chicory or broccoli
- 250g fresh flavoursome tomatoes, chopped, or passata
- handful mixed herbs, such as wild fennel, parsley, sage, basil, marjoram or oregano
- grated Pecorino Romano, to serve (optional)
For the pasta
- 400g semolina flour
Method
To make the pasta dough, sift the semolina flour into a large bowl with a pinch of salt and pour 190ml warm water into the flour. Work the dough with strong hands – no need to be gentle – to gather it into a ball for kneading. Semolina feels dry until you have worked it for a bit, but if you can’t get the dough to form after trying for a good minute or two, use another 10ml water.
When you have formed a ball, turn it out on to a pasta board and knead for 5 minutes until smooth and lightly bouncy. Cover and rest for at least 30 minutes.
Roll it out to a thickness of 2mm. Dust and smooth some flour over the surface, then roll a loose, long log about 7cm wide. Use a sharp, straight-bladed knife to cut the log into 5mm- wide tagliatelle ribbons.
Roll it out to a thickness of 2mm. Dust and smooth some flour over the surface, then roll a loose, long log about 7cm wide. Use a sharp, straight-bladed knife to cut the log into 5mm- wide tagliatelle ribbons.
Chop the herbs so you have a good 2tbsp, stir into the sauce and continue to simmer for 20 minutes or so.
Bring a pan of salted water
to the boil, add the tagliatelle
and cook for a minute or two
until it is al dente, then scoop
it out and add to the sauce.
Sauté everything for another
minute and ladle a bit of pasta
water into the pan if the mixture
looks a bit dry.
Serve immediately with a drizzle of olive oil and the cheese sprinkled over, if using.
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