Homemade tagliatelle with prawn and cream sauce
Serves 3
Easy
Prep:
Cook:
Waiting time (at least 30 mins)
Adapted from Gennaro Contaldo's pasta recipe, and can be made with any sauce
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Tagliatelle
- 200 g plain flour (all purpose)
- 1 large egg
- 2 egg yolks
- 1/2 teaspoon salt
Prawn and cream sauce
- 200 g plain flour (all purpose)
- 1 large egg
- 2 egg yolks
- 1/2 teaspoon salt
- 200 ml double cream
- ~120 ml white wine
- onion greens
- salt, pepper, nutmeg
- ~200 g frozen prawns
- corn starch and milk
Method
step 1
For the tagliatelle, combine all the ingredients and knead well into a smooth dough. Leave to rest for at least half an hour. Roll out into thin sheets and leave to rest under a towel. Cut into strips ~1 cm wide, then dust with flour to prevent them from sticking to each other.step 2
For the sauce, thicken up the cream on a medium heat then add in the other ingredients.step 3
Cook the pasta in boiling salted water. Note that fresh pasta cooks faster than dried pasta.
