homemade fresh chicken tagliatelle

Homemade fresh pasta, made in the traditional way is, I find, the best way to eat pasta – using the best ingredients of course! I like to use the Marcato Atlas 150 pasta machine which you can find here: www.kitchenwaredirect.com.au. The texture of homemade pasta is more soft and delicate than the dried pasta you can buy at the supermarket and a lot more rewarding to prepare. I’ve always loved cooking at home and sharing the food I have prepared from scratch with my friends and family while having a laugh or two. This is what homemade food does, it brings people together. Bon appetit


Homemade Fresh Chicken Tagliatelle

For the Pasta

750 g semolina

–          250 g flour

–          5 eggs

–          ¾ cup water

–          2 Tbs olive oil

–          Pinch of salt

Method : Mix semolina, plain flour, & salt together • Whisk the eggs then add them to the semolina, then add the water and olive oil and mix until combined • Cut the dough into small pieces • Roll the dough with a rolling pin until thin enough to put through the pasta machine • Starts rolling on number 1 to 4 then fold the dough on itself and start again from number 1 to 7 • Roll the dough through the tagliatelle attachment of the pasta machine and lay the pasta on a flat dry tray and sprinkle with semolina to avoid sticking • Cook in salted boiling water for 3 minutes, drain the water from the pot, refresh the pasta by rinsing in cold water and drain again • Drizzle a little olive oil over the pasta to avoid sticking.







For the Sauce

–          1 punnet dried black trumpet mushroom

–          1 punnet dried chanterelle  mushroom

–          1 punnet  dried porcini mushroom

–          3 shallots

–          4 garlic cloves

–          ½ bunch thyme

–          ½ parsley

–          400 ml thickened cream

–          200 ml chicken stock

–           450 g chicken breast ( cut in strips )

Method: Soak the mushroom in warm water for 5 minutes to soften them • Slice the shallots and grate the garlic and put them in the pot with a bit of olive oil  • Add the chopped herbs and cook on medium heat for about 5 minutes • Chop your mushroom and add them to the pot and cook for a further 5 minutes • Add the chicken and cook for a few minutes then add the cream and stock, and cook on medium heat for about 20 minutes, season to taste • Mix a about 2 Tbs corn flour with 1 Tbs  of water to thicken the sauce if needed.






Serve with a sprinkling of fresh, chopped Italian flat parsley

Bon Appetit!












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