200 g plain flour - sieved
2 eggs
25 g butter
1 onion - finely chopped into cubes
50 g parma ham - cut into cubes
Half a saucepan water
Pinch salt
Grated Parmesan – to serve

METHOD

Place the flour in a large bowl and make a hole in the middle. Beat the eggs into the flour. With a fork, combine the eggs and the flour until you create a dough. Knead the dough for 10 minutes, it should not be too hard or too soft.

Place the dough in clingfilm and leave to rest in the fridge for 15 minutes.

Feed the dough through the pasta machine several times to create long strips of tagliatelle.

In the meantime, melt the butter in a frying pan. Add the onion and fry until soft. Add the parma ham and fry for about 10 minutes.

Season the water and bring to the boil.

Place the tagliatelle carefully in the boiling water and leave for 2-3 minutes until the pasta reaches the top and is ‘al-dente’.

Once the pasta is ready, drain and place in a warm bowl.

To serve – spoon the parma ham and onions over the pasta and mix well. Serve with Parmesan cheese.

PROGRAMMES

PROGRAMME ARCHIVE

EXTRAS