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Fresh Tagliatelle Carbonara

Serves 2-3

Delicious home-made pasta ribbons served with an iconic carbonara pasta sauce. The name of this classic bacon, egg cream, and parmesan combination, Carbonara, is attributed to the ‘charcoal burners. Add the egg yolks just before serving to avoid them becoming overcooked scrambled eggs.

Free from Soya, Nuts
Without crystal sugar

Ingredients

Change Quantities:
  • PASTA
  • 160g Doves Farm Organic Pasta Flour
  • 2 egg
  • flour, for dusting
  • FOR COOKING
  • 2l water
  • 1 tsp salt
  • 1 tsp olive oil
  • SAUCE
  • 300g pancetta cubes
  • 75g butter
  • 3 egg yolks
  • oil for frying
  • salt and pepper
  • parmesan, grated

Pasta Dough

  1. Put the flour into a mixing bowl and make a depression in the middle.
  2. Break the eggs into the middle of the flour and beat with a spoon, allowing a little flour to be incorporated.
  3. Continue stirring the eggs as the flour mixes in, eventually forming a dough.
  4. Gather the dough together and knead it for 100 presses to make a smooth ball of dough, adding a little flour only if needed.
  5. Cover and leave the dough to rest for 15 minutes.

Pasta Made with a Rolling Pin

  1. Sprinkle flour over the table and rolling pin.
  2. Cut the pasta into four pieces and roll each piece into a rectangle, turning it over regularly and dusting lightly with flour.
  3. Continue rolling the dough until it is the thickness of a paper clip.
  4. To make the tagliatelle cut the dough into 7mm/¼” wide strips.
  5. Dust the uncooked pasta with flour to stop it sticking and lay it out, or hang it over the edge of a tall saucepan, for an hour to dry.
  6. Uncooked pasta can be chilled for up to 24 hours before using.
  7. Repeat with all the pieces of dough.

Pasta Made Using a Pasta Machine

  1. Dust the pasta machine and the table liberally with flour.
  2. Cut the dough into the same number of pieces as the number of eggs used.
  3. Flatten each piece of dough and pass it through the wide, flat roller of a pasta machine to make a rectangle.
  4. Fold the rectangle in half and pass it through the roller again. Fold the pasta in half and pass it through the roller two more times, folding in half after each pass. Try to keep the pasta dough rectangular.
  5. Lay the pasta on the table and cut each piece into 4 small rectangular pieces.
  6. Decrease the roller width 3 or 4 notches and pass the smaller rectangles through a couple of times, to make longer rectangles. If the dough seems sticky, dust it with flour and lay the rectangles on a floured table.
  7. Reduce the roller width again and roll each pasta sheet into a thinner rectangle.
  8. To make the tagliatelle, pass the dough sheets through the slicing rollers or using a knife, cut the dough into thin strips.
  9. Dust the uncooked pasta with flour to stop it sticking and lay it out, or hang long pasta over the edge of a tall saucepan, for an hour to dry.
  10. Repeat with all the pieces of dough.
  11. Uncooked pasta can be chilled for up to 24 hours before using.

To Cook and Serve Tagliatelle Carbonara

  1. Put the pancetta into a lightly oiled frying pan over medium heat, stirring occasionally, until cooked then remove from the heat.
  2. Break the eggs into separate bowls. Keep the yolks to hand, cover and refrigerate the whites to make meringue another day.
  3. Measure out the butter.
  4. Put the water and salt into a large saucepan and bring it to a rolling boil.
  5. Add the pasta and stir to ensure it is free flowing in the water.
  6. Cook for 3-10 minutes, depending upon the size and thickness of the pasta.

Fresh pasta cooks more quickly than dry pasta.

  1. When cooked drain the pasta and return it to the saucepan.
  2. Add the cooked butter, pancetta, salt, and pepper and stir to combine.
  3. Lightly beat the egg yolk, add it to the saucepan, stir again and tip the pasta into a serving dish.
  4. Serve immediately accompanied by some grated parmesan.

Equipment

Pasta machine or rolling pin, large 2lt saucepan, frying pan and mixing bowl

Cooking time

3-10 minutes depending on the thickness of your pasta

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Ingredients

Change Quantities:
  • PASTA
  • 160g Doves Farm Organic Pasta Flour
  • 2 egg
  • flour, for dusting
  • FOR COOKING
  • 2l water
  • 1 tsp salt
  • 1 tsp olive oil
  • SAUCE
  • 300g pancetta cubes
  • 75g butter
  • 3 egg yolks
  • oil for frying
  • salt and pepper
  • parmesan, grated

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