Tagliatelle alla 'Nduja
Ferdinando created this dish for MasterChef UK ™ Series 22. The judges praised his lovely ideas and great flavour profiles, singling out the burrata against the roasted yellow tomatoes as the plate's standout pairing. This Fix-It reconstruction protects that praised burrata-and-tomato core while correcting the faulted pasta and sauce: the dough is properly rested and rolled thin to true al dente, and the 'nduja is rendered then emulsified with starchy pasta water so the sauce clings rather than coats.
- Time: 105 min
Source: Relaxed Recipes
Ingredients
- FOR THE TAGLIATELLE
- '00' flour, plus extra for dusting
- large eggs plus 1 yolk, room temperature
- salt
- fine semolina, for dusting the cut ribbons
- FOR THE ROASTED YELLOW TOMATO & 'NDUJA SAUCE
- yellow tomatoes , for roasting
- extra-virgin olive oil, divided
- Salt, to taste
- medium shallot, finely sliced
- garlic cloves, sliced
- 'nduja
- tomato purée
- caster sugar, if tomatoes need balancing
- reserved pasta water, the binding agent
- TO FINISH
- ~250 g burrata — do not warm
- A few fresh basil leaves, torn
- chilli oil, tempered, to taste
- Pecorino or Parmigiano, finely grated, optional
- EQUIPMENT
- Pasta machine
- Bench scraper
- Large pot for boiling pasta
- Wide sauté pan
- Roasting tray
- Blender or food processor
- Fine sieve
- Tongs and ladle