Ingredients for 2 portions:

Dough:

• 300g Plain Flour

• 3 Coccodi Italian Free Range Eggs

• A Pinch of  Salt

Sauce:

• 100g Hanini Mature Sheep White Cheeselets

• 150g Zanetti Parmegiano Reggiano

• 100g Lakeland Pure Irish Butter Salted

Method:

1. You can use store-bought pasta but if you are making your tagliatelle simply mix the flour with the eggs, and add a pinch of salt.

2. Whisk the eggs with a fork until they are combined, then knead on a clean surface for about 5-8 minutes until you obtain a nice firm dough. Adjust with a little water/flour if needed.

3. Wrap it in plastic and refrigerate for 30 minutes. 

4. After the pasta has rested, cut it in half, and flatten it out with a rolling pin. Use a pasta cutter to obtain the desired shape.

5. Fluff them up with some flour or semolina to prevent them from sticking together.

6. For the sauce, just grate together the cheeses.

7. Spread the butter at the bottom of a deep plate or bowl.

8. Bring a large pot of salted water to a boil and boil the pasta for a couple of minutes until it starts to float.

9. Transfer the hot pasta to the butter and add the cheese on top. 

10. Add a ladle of pasta water and mix well until everything is well combined.11.

11. Add more water if you want a creamer sauce.

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