Egg Yolk Tagliatelle

150gm 00 flour

50gm durum wheat semolina

200gm egg yolks

1. Create a well in the middle of the the flour mix and pour in yolks. Using a fork slowly draw in the flour from the sides and mix in the circular motion. Once wet consistency resembles a pancake texture, grab your bench scraper and fold in the rest of the flour, cutting in the flour over the top with your scraper. Dough should resemble shaggy pieces. Using hands kneed the dough for 8-10 minutes before placing your dough ball in cling film.

2. (We opted to hand roll, but using a pasta machine is a lot easier). Once your dough has rested for 30 minutes, cut off into quarters and flatten with your hand. Place your pasta sheeter on its lowest setting and pass through your dough. Laminate your dough by folding it in a book fold and roll through lowest setting again. Laminate three times before rolling your sheet through 6 settings. Repeat this process three times, remembering to flour you dough to avoid sticking to the machine.

3. Roll sheets on top of themselves with flour and cut into tagliatelle pasta length (half a nail). Flour and let dry for for at least 15 minutes.

Bolognese

Butter

300gm beef mince

450gm pork mince

2 stalks celery (diced)

1 large carrot (diced)

1 brown onion (diced)

Tbl sp tomato paste

2 tins whole tomatoes (blitz)

Salt

Parmeson

Place butter into deep pan on med-high heat and let melt and come up to temp, add your mixed minces and push down to let one side caramelise. Once deeply charred, remove mince to side. Add in your celery, onion and carrot and sweat with cold water and salt for 10 minutes. Add tomato paste and mince back in and mix through making sure bottom of the pan is scraped clean. Add tinned tomatoes and mix and season. Bring to a high simmer before letting it simmer away gently for 1.5 - 2 hours.

To Plate…

Cook pasta in boiling salted water for 75 seconds before adding to a pan with your bolognese. Continue to cook on low heat for a minute to bring it all together. Plate and finish parmesan.