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.