1. Put the flour on the work surface and mix in the salt, form a well in the centre. Crack in the eggs, briefly mix with a fork to incorporate the yolks with the whites. Use a dough scraper to draw in flour from the edges, mixing in the centre until all the flour is incorporated and you have a nice firm-soft dough.
  2. Knead it for 1 minute, pushing forward with the heal of your hand, then rolling it up back towards you. It will become quite tough. Wrap in cling film and leave to rest in the refrigerator for 30 minutes before using.
  3. Now cut the dough into 2 pieces. For each piece, flatten with a rolling pin to about 5mm/¼ in) thickness. Dust the pasta with flour and pass it through the pasta machine at its widest setting, folding and rolling 7 times (not changing the setting) until you have a rectangular shape 7.5x18cm/3×7 in. It is important to work the dough until it is nice and shiny, as this gives it the bouncy texture. Repeat with the second piece of dough.
  4. Now you are ready to roll out. Start with the pasta machine at its widest setting, pass the dough through the rollers. Do not fold but repeat this process, decreasing the roller setting down grade by grade with each pass. For tagliatelle thickness, take the pasta down to number 6.
  5. Pass the length through the tagliatelle cutter and drape over the wooden tree provided. Repeat with the rest of the pasta.


Cooking the Pasta with Peas and Beans

Whizz the tomato butter together in a mini blender, or mash it by hand with a fork.

Bring a large pan of salted water to a fast boil. Load the pasta in and stir with a soon or tongs to separate the lengths. Simmer for about 4 minutes, pull out a length and test if it is cooked. Drain all but 1 ladle of the water, reserve this for cooking the sauce.


To finish the dish, pour the water into a large sauté pan, add the butter and heat together. Once the water/butter is boiling, add the cooked beans and the peas, heat through for 5 minutes, then add the tagliatelle, season and serve in swirls on to warmed plates with the chicken and any juices.

Serves 6


Serves 6

500g pasta flour (‘00’)

1 teaspoon fine sea salt

5 large size free- range eggs

250g trimmed French beans

250g petit pois

Tomato Butter

100g butter, softened

1 large clove garlic, peeled and grated

1 tablespoon sundried tomato paste

1 teaspoon lemon zest

1 tablespoon lemon juice

5 sprigs basil, leaves only