|From Jamie @ home, Food Network
mountain cheese used for melting, available in good cheese shops and delis. But any
combination of Parmesan, pecorino, taleggio or Gruyere cheeses will also work well.
For the pasta:
4 large free-range or organic eggs
2 cups pasta flour, plus extra for dusting
For the cheese sauce:
1 cup creme fraiche
5 ounces sliced fontina or other nice melting cheese
5 ounces freshly grated Parmesan
Sea salt and freshly ground black pepper
1 pound purple sprouting broccoli
2 large free-range or organic egg yolks
1 small bunch fresh marjoram, oregano or thyme tips, leaves picked
Freshly grated Parmesan, for serving
Extra-virgin olive oil
You can buy ready-made dried or fresh tagliatelle, but this is a really quick way to
make your own.
Crack the eggs into a food processor and add the flour. Whiz it up and listen for the
sound changing to a rumble - this means the dough is coming together nicely. Turn
the power off and test the consistency by pinching the dough. If it's a bit sticky add a
little more flour and pulse again.
Tip the dough mixture onto a floured surface and shape it into a ball using your
hands. Give it a little knead until smooth, then divide your dough into 4 equal parts.
Start on the thickest setting of your pasta machine and run the first bit of dough
through 4 or 5 times, moving the rollers closer together each time until the pasta is
silky, smooth and about as thick as a CD. Flour your finished sheet generously, then
fold it up and cut across into 1/2-inch strips. Gather all the slices together and toss
them through your fingers, with a little flour, to open them up and make your pile of
tagliatelle. Place to 1 side and repeat with the rest of the dough.
Bring a large pan of salted water to the boil. In a bowl large enough to rest on top
of the pan, put your creme fraiche, fontina or other melting cheese and your
Parmesan with a pinch of salt and pepper. Place the bowl over the pan for the cheeses
to slowly melt. It won't take long. Meanwhile, trim any dry ends off the broccoli, then
finely slice the stalks diagonally and leave the florets whole (cutting any larger ones in
At this point the cheese sauce should be lovely and oozy, so remove the bowl from
above the pan and drop the pasta and broccoli into the boiling water. Boil hard for
2 to 3 minutes, until the pasta is just cooked through. Whip up the 2 egg yolks and
the marjoram, or other chosen herb leaves, into the sauce. Drain the pasta and
broccoli, reserving a little of the cooking water, and quickly toss them with the sauce -
the heat from the pasta will be enough to cook the eggs through. If the sauce is a
little thick, add a few splashes of cooking water to make it silky and loose. Taste and
season, if necessary. Serve as quickly as you can, with some extra Parmesan sprinkled
over the top and a drizzle of extra-virgin olive oil. Grand!