Porcini and Rosemary Creamed Tagliatelle with Garlic Crumb

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Recipes from Kenwood’s Disaster Chef 2014

Skill: Homemade Pasta

300g Double ‘OO’ flour + extra for rolling
1 tbsp of olive oil
3 medium sized eggs
pinch of salt
**garlic crumb**
2 slices stale white bread
1 clove garlic
2 sprigs of thyme

double cream (250ml)
handful of dried porcini mushrooms
sprig of rosemary
clove of garlic, peeled
1 onion
small glass of white wine (125ml) salt and pepper to season


1. Combine the flour, oil and the eggs with a pinch of salt in the bowl of Kenwood Chef. Knead using the dough hook for 5 minutes until you have a smooth dough. Wrap the dough in cling film and rest in the fridge for at least 30 minutes.
2. Preheat an oven to 180ºC. Blitz the bread into crumbs along with a glug of olive oil, the peeled clove of garlic, a pinch of salt and pepper and leaves from the fresh thyme before tipping out onto a baking tray.
3. Bake the crumbs until golden brown and crisp (about 5-6 minutes), giving them a stir and turn over halfway through, then allow to cool completely.
4. Pour the cream into a pan with the dried mushrooms and heat to a gentle simmer for 10 minutes to infuse with the flavours.
5. Peel and dice the onion, then finely chop the leaves from the rosemary. Fry the diced onion in a shot of oil in a frying pan for 5 minutes until soft and sweet, then add the garlic, chopped rosemary and black pepper. Splash in the wine and bubble until it reduces by half.
6. Pour the mushrooms cream through a sieve into the onions and wine to remove the mushroom pieces. Season with salt and pepper and keep warm whilst you roll the pasta.
7. Roll the pasta dough to about 2mm thick using the pasta roller attachment to the Kenwood Chef, start at the thickest setting and slowly decrease the size. Dust the pasta with a light sprinkling of flour.
8. Fold the pasta over onto itself several times, very gently, then with a sharp knife cut into long strips 1cm wide by slicing through multiple layers and unravelling the folds (or use a pasta machine attachment).
9. Leave to rest for 5-10 minutes by hanging the pasta strands on a coat hanger or oven door or simply leave laid flat on the work surface.
10. Boil a large pan of salted water. Lower in the pasta and boil for 2-3 minutes so that it is just cooked, then scoop out and drip dry.
11. Toss the pasta with the creamy mushroom sauce. Serve a portion into a bowl and sprinkle with the garlic crumb.


To follow the progress of the Disaster Chef contestants and for more recipes from the challenge visit www.KenwoodDisaster-Chef.com

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