Adam Page's Pasta Recipe

"I’m a massive pasta lover and this a great one to make at home with the kids. I also use this recipe in my restaurant for tagliatetelle, raviolis and tortellinis". Adam Page, Head Chef at The White Hart on the Dartington Estate.

Ingredients

500 g '00' Pasta flour
4 Eggs
1 Egg yolk
Pinch of salt
Dash of truffle oil
10 ml Water

Method

Whisk your eggs, saffron and truffle oil together.
In a food processor add your flour and salt.
Whilst blending flour add the egg mix slowly. Give the machine a little shake to form breadcrumbs. Add the water.
Once breadcrumbs consistency has formed, on the table top knead together by hand, bringing together to a dough.
Use the palm of your hand to knead together.
Chill and rest in the fridge for two hours
Once chilled, you can roll out to put through a pasta machine. Use as desired.

The White Hart, Dartington

We’re working hard to create a new food culture at Dartington that connects our outlets with the estate and with the abundance of ethically-produced food and drink in Devon. That celebration of food will put the local rural economy and the welfare of workers, animals and the environment front and centre.

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