Joshua’s recipe of the day- fresh tagliatelle pasta.

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

2 eggs

I tablespoon of olive oil.

Step 1

Put the flour into a bowl.

Step 2

Add 1 tablespoon of olive oil.

Step 3

Add the eggs and mix in.

Step 4

A very crumbly paste will form. Place it in cling film and roll it up in a ball.

Step 5

Let it rest for 15 minutes.

Step 6

Remove from cling film and dust with flour.

Step 7.

Cut in slices and roll each slide into a long 3mm thick pasta sheet.

Step 8

Shape by hand or in a pasta machine if you have one.

Step 9

Sprinkle with flour to stop it from sticking together.

Step 10

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.

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