Arugula pesto tagliatelle with poached egg

PATE DES PATES FRAICHES

Portions : 6 - Preparation time : 50 minutes

Ingredients

• 1 l (4 cups) flour
• 4 whole eggs
• 60 ml (4 tablespoons) olive oil
• 60 ml (4 tablespoons) water
• 2 pinches salt, to taste

Preparation

1. Place flour on work surface or in a bowl. Make a well, add the eggs, olive oil, water and salt, then mix with a fork.
2. Once the flour has absorbed the mixture, work the dough by hand for 3-4 minutes until compact, smooth and elastic (add water if dry, or flour if too sticky).
3. Form into a ball and refrigerate for 30 minutes.
4. Divide the ball into 3 pieces.
5. Using a rolling pin, roll out the 3 balls of dough beforehand, then pass each piece of dough a 1st time between the rollers spaced as far apart as possible, then pass them a 2nd time with the rollers more tightly spaced, etc... 5 to 6 times in all, to obtain a thin strip of dough (you should be able to see your hand through it).
6. NB: It's very important to lightly flour the dough each time it passes through the rolling machine, so that it doesn't stick.
7. Using the rolling pin, cut the dough into tagliatelle shapes.
8. Plunge the tagliatelle into a pan of boiling, salted water and cook for 3 to 4 minutes, until al dente.

ARUGULA PESTO

Portions : 6 - Preparation : 10 minutes - Cooking : 5 minutes

Ingredients

• 250 ml (1 cup) arugula
• 90 ml (6 tablespoons) walnuts
• 1 clove garlic, peeled
• 60 ml (1/4 cup) olive oil
• 60 ml (1/4 cup) water
• 60 ml (1/4 cup) Parmesan cheese
• salt and pepper to taste

Preparation

1. Purée arugula, walnuts, garlic, olive oil and Parmesan in a blender.
2. Season to taste with antihadésive hail, then heat the arugula pesto.
3. Add your pasta and toss to coat well.

POCKET EGG

Portions : 6 - Preparation : 5 minutes - Cooking : 4 to 5 minutes

Ingredients

• 45 ml (3 tablespoons) white vinegar
• 15 ml (1 tablespoon) salt
• 6 eggs

Preparation

1. In a small individual container, crack each egg.
2. In a saucepan of simmering water, add the white vinegar and salt, then carefully pour each egg, one at a time, into the water to cook for 3 minutes.
3. Using a skimmer, remove each egg one by one and set aside on absorbent paper.