170g Calbourne Mill Strong white flour
2 medium Brownrigg Farm eggs (1 whole and 1 yolk)
Handful coriander, chopped
1 medium leek, sliced
2 cloves Isle of Wight garlic, peeled and crushed
Handful mixed wild mushrooms 2 rashers Isle of Wight bacon, diced
1 Brownrigg Farm chicken breast, diced
300ml Briddlesford Farm double cream
50ml Rosemary vineyard wine 75ml chicken stock
50g Gallybagger cheese Pinch paprika
1. Spoon the flour on to the worktop. Make a well in the centre, & add the whole egg & egg yolk. Mix gently together to form a soft sticky dough. Knead in the coriander.
2. Shape into a ball and wrap in cling film. Leave the dough to rest in a refrigerator for 10 minutes.
3. Cut the dough in half. Using a pasta machine roll out the dough, gradually reducing the thickness required. Use the cutter attachment to cut the pasta into strips. Hang the pasta on a rack to dry.
1. Melt the butter in a medium frying pan, add the leek, garlic and mushroom
Stir in the bacon and diced chicken. When the chicken is cooked stir in the cream, wine and stock. Simmer for 10 mins then stir in the Gallybagger cheese and paprika.
Cook the pasta in a pan of boiling water 4 – 5 minutes. Drain and mix with the creamy sauce.
Emily served her pasta with a pesto and sundried tomato dressing and decorated the dish with green & purple basil.
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