Havering’s star junior chef nine year old Joshua Puncheon from Harold Wood is today showing us how to make fresh tagliatelle.
400gr of flour
I tablespoon of olive oil.
Put the flour into a bowl.
Add 1 tablespoon of olive oil.
Add the eggs and mix in.
A very crumbly paste will form. Place it in cling film and roll it up in a ball.
Let it rest for 15 minutes.
Remove from cling film and dust with flour.
Cut in slices and roll each slide into a long 3mm thick pasta sheet.
Shape by hand or in a pasta machine if you have one.
Sprinkle with flour to stop it from sticking together.
Cook in plenty of salty water with a tablespoon of olive oil for 4/5 minutes and serve with your favourite sauce.
You can store it in a plastic container left in the fridge for up to three days or share with a neighbour like Joshua did.