A little while ago, I was raving about Jamie Oliver’s new book, Jamie at home, and I’ve been dying to try this recipe ever since! The recipe is seasonal and one of the main ingredients is fresh pasta - a perfect opportunity to use my pasta machine, and try out the gluten free Orgran Pasta flour I just received from lovely Sue at Naturally Good Food.

I’ll be telling you more about Orgran and Naturally Good Food in future posts but first, Jamie’s wonderful recipe…

Fresh gluten free tagliatelle with sprouting broccoli and oozy cheese sauce

Serves 2

For the pasta

180g Orgran Gluten Free Pasta Flour

1 large egg

50ml cold water

For the cheese sauce

125ml creme fraiche

75g sliced fontina or other melting cheese

75g freshly grated parmesan cheese

Salt & pepper

200g purple sprouting broccoli

1 large egg yolk

Small bunch of thyme - leaves picked

Empty the GF flour onto a mixing board and form a well in the centre. Beat the egg with the water and slowly add this liquid to the flour. Mix and then knead into a pliable dough. You may need to add more water if the mixture is dry. Once you have a ball of dough, divide it into 4 pieces.

Roll the pieces through a pasta machine, or use a rolling pin, until you reach your desired thickness. Then pass the sheets through the cutting rollers of the machine, or use a knife to give ribbons of pasta dough - your fresh tagliatelle. It’s advisable to flour the sheets before putting them through the cutting rollers, this prevents the ribbons from sticking when they come out the other end. Cover the pasta with a damp cloth to prevent the pasta from drying out.

Bring a large pan of salted water to the boil. In a bowl large enough to rest on top of the pan, put the creme fraiche, cheeses and a pinch of salt and pepper. Place the bowl over the pan and let the cheese slowly melt, it won’t take long. Meanwhile, trim any dry ends off the broccoli, finely slice the stalks diagonally and leave the florets whole (cut larger ones in half).

The cheese sauce should be lovely and oozy by now, so remove the bowl from the pan and add the pasta and broccoli to the boiling water. Boil hard for 2-3 minutes until the pasta is cooked through and the broccoli is tender.

Whip up the egg yolk and thyme into the cheese sauce. Drain the pasta and broccoli, reserving a little of the cooking water. Immediately toss the pasta and broccoli into the cheese sauce - the heat from them will be enough to cook the egg yolk. If the sauce is a little thick, add a splash of the cooking water to make it looser and silky. Finally, taste it for seasoning and serve straight away.

As Jamie says… Grand!!

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