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Tagliatelle With Rocket and With Creamy Goat's Cheese

A community recipe by

Not tested or verified by Nigella.com

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Introduction

A traditional first course for Sunday lunch. If you've never ventured into the preparation of home-made pasta, well this is the time to delight your friends or family with these Tagliatelle. In this mix I did not use eggs as the seasoning is already substantial.

A traditional first course for Sunday lunch. If you've never ventured into the preparation of home-made pasta, well this is the time to delight your friends or family with these Tagliatelle. In this mix I did not use eggs as the seasoning is already substantial.

Ingredients

Serves: 4

Metric Cups

For the Tagliatelle

  • 350 grams strong white bread flour
  • 100 millilitres white wine
  • 50 grams rocket
  • 50 millilitres water (optional)

For the Creamy Goat's Cheese

  • 200 millilitres creamy milk
  • 200 grams soft goat's cheese
  • 200 grams turkey bacon or rasher of pork bacon
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon fresh parsley
  • 3 tablespoons grated parmesan
  • 1 pinch of black pepper

For the Tagliatelle

  • 12⅜ ounces strong white bread flour
  • 4 fluid ounce white wine
  • 1¾ ounces arugula
  • 2 fluid ounce water (optional)

For the Creamy Goat's Cheese

  • 7 fluid ounce creamy milk
  • 7 ounces soft goat's cheese
  • 7 ounces turkey bacon or rasher of pork bacon
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon fresh parsley
  • 3 tablespoons grated parmesan
  • 1 pinch of black pepper

Method

Tagliatelle With Rocket and With Creamy Goat's Cheese is a community recipe submitted by UNA ROSSA IN CUCINA and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Knead the flour with the wine, finely chopped rocket and salt until the mixture is smooth and elastic (if necessary add water to the dough).
  • Roll out the dough thinly and cut into rectangles of dough. Roll up the narrow end of each pastry knife and cut the noodles, forming strips of 6-7 mm.
  • Take it from one side rolled up the rolls, lift and roll out to the other party rolled up, take the noodles in hand and gently roll out to the remaining part curled, gently banging the noodles on a work surface and to remove any parts were slightly attacked both remove excess flour.
  • Let rest for at least 1 hour, the noodles on a platter and sprinkle with a little flour.
  • Meanwhile, fry the sliced ​​chopped bacon slightly in oil. In a small bowl, mix the cream with the goat cheese, parsley and pepper. Combine the sliced ​​cooked bacon. Cook the pasta in plenty of lightly salted water for 5/7 minutes. Drain. Mix the cream of goat cheese with 2 or 3 tablespoons of cooking water and pour it over the pasta.
  • Serve immediately and sprinkle with rocket.
  • Knead the flour with the wine, finely chopped arugula and salt until the mixture is smooth and elastic (if necessary add water to the dough).
  • Roll out the dough thinly and cut into rectangles of dough. Roll up the narrow end of each pastry knife and cut the noodles, forming strips of 6-7 mm.
  • Take it from one side rolled up the rolls, lift and roll out to the other party rolled up, take the noodles in hand and gently roll out to the remaining part curled, gently banging the noodles on a work surface and to remove any parts were slightly attacked both remove excess flour.
  • Let rest for at least 1 hour, the noodles on a platter and sprinkle with a little flour.
  • Meanwhile, fry the sliced ​​chopped bacon slightly in oil. In a small bowl, mix the cream with the goat cheese, parsley and pepper. Combine the sliced ​​cooked bacon. Cook the pasta in plenty of lightly salted water for 5/7 minutes. Drain. Mix the cream of goat cheese with 2 or 3 tablespoons of cooking water and pour it over the pasta.
  • Serve immediately and sprinkle with arugula.
  • Tell us what you think