Tagliatelle with Oyster Mushrooms, Anchovies, Capers and Rocket
The other day I went into Chefs Warehouse (major place of inspiration) and discovered that they stock genuine “00” flour (pronounced doppio zero). In Italy, flour is classified either as 1, 0, or 00, and refers to how finely ground the flour is and how much of the bran and germ have been removed. Doppio zero is the most highly refined and is talcum-powder soft – perfect for making pasta! If you ever are able to get your hands on this flour, I suggest you make this pasta recipe:
300g “00” flour
Pinch of salt
Tablespoon of olive oil
Start by making a well and crack the eggs into the centre. Mix through to form the dough – adding more flour if the mix is too wet or a little water if the mix gets too dry. Then you need to beat and knead and really work it! This gets the structures going and gives the pasta that great firm texture. Once the dough is lovely and firm, wrap it tightly in cling film and place in the fridge for at least one hour before rolling and putting through your pasta machine. Finally hang the pasta and let air dry for a few hours – unless you want to cook immediately.
For the sauce you need:
1 onion - chopped fine
1 clove garlic – crushed
Two big handfuls Oyster mushrooms - chopped
Handful of rocket
Half glass white wine
Freshly grated Parmesan
Place the onions and garlic into a sauce pan with the wine over high heat and allow to reduce. Once the onions are glazed and transparent, throw in a large tablespoon of butter. Add the mushrooms and mix through evenly. Turn down the heat, add the anchovies and capers and cook for a further 2-3 minutes. Add a few really generous glugs of olive oil, turn off the heat and add the rocket – incorporating it gently into the mixture. In the meantime, the pasta should be doing nicely and when al dente, remove from the heat and drain. Return to the pot and add the mushroom mixture. Add the parmesan and that’s it! Buon Appetito!