Tagliatelle with chervil recipe

Ingredients

For 4 servings 500 g plain flour + flour for beating 5 eggs 1 handful of edible creeping violet flowers creeping violet flower blossoms salt Olive oil and Parmesan cheese for serving

Recipe preparation

1 Sift the flour into a bowl and make a well in the centre. Put the egg in the centre and, using a fork, start kneading the dough with your hands. The resulting dough should be smooth and compact. If it is too stiff, add a little water, otherwise a little flour. Form a ball, wrap it in cling film and leave it at room temperature for 1 hour.

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2 Divide the dough into 4 portions and cover with a tea towel. Pass the piece of dough through the pasta machine to the largest gap, fold it into a parcel and pass it through the machine again to the smallest gap to make it as thin as possible. Set the sheet aside and cover with a towel. Do the same with the second piece of dough. 3 Spread half of the flowers on the first sheet, leaving the edges free, spray them with water and cover with the second sheet. Pinch the edges together and run through a pasta machine. Fold the pasta over several times and, using a sharp knife, cut the pasta into 0,6-1 cm wide pieces. Repeat the procedure with the remaining sheets of pasta.

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4 Cook the tagliatelle in salted water for 2-3 minutes.