Chef Roudi’s recipe on how to make the best Pasta from Scratch. This recipe will work great for Taglierini, Fettucine, Spaghetti, Linguine or whatever floats your boat! The sauce for this pasta is a Nettle Pesto, I foraged the nettles locally. It so easy to make at home! With just a few ingredients you can make this pasta so easily!
Cotswold flour, a family run mill since the 1800’s kindly gifted me the flour for this recipe, check them out:
www.fwpmatthews.co.uk
RECIPE BELOW ⬇️
Chef Roudi (Elliot Hashtroudi), from Time Out’s 6th Best restaurant in London, brings you Forage & Feast. A show dedicated to bringing you recipes to cook at home with a focus on foraging ingredients from our surroundings.
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Episode 9: How to make Pasta
Ingredients:
-300g 00 Flour
-2 Eggs & 4 Yolks
Pesto:
-80g Walnuts
-80g Parmesan
-160g Nettle Leaves
-Juice of 1/2 a Lemon
-3/4 Cloves Garlic
-Salt
-Olive Oil