Alive and Cooking

Herb de Provence Tagliatelle

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Hunters pie mix (Stew mix)
Herb de provence mix
1 glass red wine
300ml cream
500g flour
5 whole eggs
2 egg yolks


Place the flour, egg yolks and whole eggs into your food processor and pulse until a light breadcrumb texture is attained, test the texture of the paste mix by squeezing a lump in your fingers (it must come together in a ball and be lightly sticky) If it is not the right texture add another egg yolk (Some mixes can take up to 5 yolks, dependant on your flour)
Empty the mixture onto the and knead to form a smooth dough, cut into 4 pieces then roll out each piece to about 2-5 mm and cut into tagliatelle
In a large fry pan gently heat the “Hunters Pie Mix” then stir in the red wine and a small pinch of Herb de provence and bring to a boil, stir in the cream and boil until nicely thickened, then stir through the cooked pasta and serve.

Herb de Provence Tagliatelle