How To Make Fresh Taglietelle with a Cherry Tomato and Mushroom Sauce


Fresh Taglietelle with A Cherry Tomato and Mushroom Sauce

Kowabunga Dudes! The weather has been awesome these last few days. I am swimming in the mornings now and the water has the most calming effect on my soul. It’s a bit nippy when you first get in – but a lap or ten later I am huffing, puffing and sweating. I always allow myself a few minutes to ‘play’ at the end of my laps which sees me walk out of that pool as cool as a cucumber.

 I have posted 21 different pasta recipes over the last two years but not once have I talked about making fresh pasta. What kinda Italian Mamma am I? Making your own pasta is a definite money saver – it costs R32.49 for a 500g packet of Riscossa Taglietelle from a supermarket and making it fresh (400g flour R3,48 + 4 free range jumbo eggs R9,28) totals R12,76. Of course you have to make it yourself which takes an hour or so but the rewards are great. Comparing homemade pasta to shop bought pasta, is like comparing a Ferrari to a Fiat 500. They are both great, and both do pretty much the same job of filling our hungry tummies but they just are so different in the mouth.

 I absolutely love fresh pasta. It’s really worth the effort on a special occasion or a dinner party as it can be made in advance. Not all pasta shapes are made to be eaten fresh – and as is the case with every single Italian recipe, it will be prepared differently in the various regions of Italy.

 Fresh pasta cooks far quicker than dried pasta so don’t leave the pot once the pasta hits the water and whatever you do DON’T overcook it or the Pasta Mafia will come and get you!!!! The best sauce in the world is not going to rescue a batch of overcooked mushy pasta. A hand operated pasta rolling and cutting machine will set you back around R250, 00 and will last a life time.   The whole family will want to get involved I warn you – Max and Tricky love turning the handle they all have their ‘theories’ about the best fresh pasta! You can make loads all at once and separate it into freezer bags; it will last up to 3 months in your deep freeze.  

 My recipe is ‘my recipe’ that works here in Durban. I use normal flour and free range jumbo eggs. Because I live in Durban and there is generally a high level of humidity in the air I generally don’t need to add any water. If I did it would more than likely literally be a sprinkling off my fingertips. People tend to overdramatize pasta – it’s not difficult to make.

 Pasta is the ultimate comfort food in la casa Tripepi and the world over you will find wonderful versions of this humble staple. What could be simpler than a combination of flour, egg, olive oil and salt? Pasta is the choice of millions of people daily and I love it!

 Fresh Taglietelle Recipe

for 4 – 5 people



400g flour

4 eggs

1tsp salt

1tsp oil


 And that’s it! The rule of thumb is 100g of flour and one egg per person with a

total of 1tsp of salt and just 1tsp olive oil.

Add all of the above to your mixer and mix slowly with the dough hook.


 As the eggs and flour amalgamate you can turn up the speed but don’t go full out!

Once a dough forms turn in out onto a lightly floured surface.

 Using your (clean) hands bring all of the dough together in a ball and need

 it like you would a ball of clay for about 10 – 15 minutes by which time the dough will

take on a smooth look and become more elastic.


 Cover with cling wrap and let it rest in the fridge for 20 minutes.


 Take it out of the fridge and cut it into 6 equal pieces.

Flatten out each a piece and feed it through the pasta machine on number 1


 Between each rolling fold in half and roll again for a total of 5 times.


 Don’t fold it in half anymore and feed it through the

pasta machine once on numbers 6, 7 and 8.


 As each piece of pasta is rolled into a see through, long, thin sheet

of beauty lay it on a table to dry out for half an hour

Once the pasta is dried out – roll each piece through the pasta machine

one last time to cut it into either taglietelle or spaghetti.

 This is the trickiest part – you need to pull the pasta carefully out of the

rollers and immediately hang it up to dry.

 I use a broom stick balanced over my pantry doors. A clothes horse is also

the perfect pasta making accessory!

 The pasta dries out quickly and after half an hour you are ready to pop

it into a pot, cook it and woof down a plate of your very own creation.

 Of course you can leave the sheets whole and use them to make

 lasagne, cannelloni, panzerotti, ravioli or tortellini.

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 Spring Clean Pasta Sauce


This sauce gets its name from my periodical clean ups in my fridge.

 I empty all my jars of preserved veggies that have been put back into the fridge,

 mostly by my husband and son with say, 1 artichoke ?, 2 olives ?, a few brinjals in oil ?,

1tbs of peperoni ?or 1 sundried tomato ? – to put it bluntly – the dregs … the end of all my jars.


They can drive me potty – I will never understand why they put a jar with

1 olive back in the fridge!!!! So – Spring Clean Sauce can have anything in it –

it’s a bit like Pot Luck. We buy quite a lot of bottles veggies preserved in oil to

add to antipasto platters – a standard summer starter and

this is where the end of that bottle lands up.


Olive oil

4 anchovies

1Tbs of finely chopped garlic

1 large onion finely chopped

800g Rosa or cherry tomatoes halved

1 sprig of rosemary

1 chicken/ vegetable stock cube

1tsp freshly cracked black pepper

2 glasses of dry white wine (use stock if you don’t cook with alchohol)

800g Rosa or cherry tomatoes halved

Optional: Add some dried or a fresh chilli for a bit of Durban Flava!



Cover the base of a heavy based pot or frying pan with olive oil.

Add 4 anchovies and cook for 1 minute –

using a wooden spoon break them apart and

 they will almost dissolve into the sauce.

  You don’t actually taste the flavour of the anchovies in the sauce but they do add a rich

deepness to the end flavour.

Add the garlic – and cook for 1 minute on high – until it starts to brown

Add the onion, stock cube, rosemary and black pepper and brown

Add the mushrooms and brown them


 Add the wine and cook off the alcohol

Add the tomatoes and a cup of water


Add your fridge leftovers – in this sauce I added some brinjals,

black olives, sundried tomatoes, red peppers and zucchini.

 Bring to the boil and cover with a lid – reduce and simmer for 20 minutes.


Bring a large pot of salted water to a rolling boil and add the taglietelle 

 stir and remove about 4 minutes later when the pasta is cooked.


Every now and then give the pot a stir … this will prevent your pasta from sticking.


Drain in a colander and add half of the sauce to the pasta.

Serve individual portions with some more sauce over the top and a

sprig of fresh herbs to garnish.



If this sauce is not what you are in the mood for

 Click on Sapori for the pasta chapter 


my Virtual Italian Cookbook




 Taglietelle Alfredo

Penne Arrabiata

Spaghetti alla Siciliana

Pasta al Forno

Spaghetti Meataballs

I have a special request *blush* if you enjoy reading my

blog would you kindly click on the BIG RED VOTE

button on the right had column under the heading


you will be taken to the official voting site, upon which

you click vote, enter your email address and you will be

sent a confirmation email … your vote is confidential.

 I shall be soooo very grateful


I wish you the most awesome weekend and would like to wish

My nephew Marco a very Happy Birthday darling xxxx

 As Always

Buon Appetito




Scorpio, RED WINE, Dalmatians, VINO, my men, Mamma Estraordinaria, massive pots of pasta, la famiglia, candle light, designer Handbags, Adult Survivor, Red Lipstick, writing, drumming, painting, red RED and Pasta .... lots of it!