Handmade Tagliatelle with Tarragon, Leek, and Main Ridge Dairy from Paringa Estate

Serves: 8 portions

Ingredients:

• 3 leeks
• Main Ridge Caprinella cheese
• Main Ridge Cashmere cheese
• Lemon juice
• Salt and pepper
• Paringa Blend olive oil
• Egg yolks
• Butter

Tagliatelle Pasta

• 300g 00 flour
• 100g fine semolina flour
• 2 whole eggs (100g)
• 4 egg yolks (70g)

Method:

• Combine flours, then create a well in the centre.
• Add whisked eggs and slowly incorporate.
• If too dry, add very little water, just enough until dough forms.
• Knead dough until you can press and it bounces back.
• Rest at room temperature for 30 minutes wrapped in cling film.
• Roll out on pasta machine to setting no. 2, then through the tagliatelle cutter.

Tarragon Sauce

• 60g tarragon, picked
• 50g spinach
• 250g cooking cream

Method:

• Blend all ingredients in a blender until smooth.
• Transfer to a small saucepan, heat to a simmer, stirring regularly.
• Once flavour and colour have enhanced, pass through a strainer.

Confit Yolk

• Separate egg yolks from the whites.
• Cover yolks with olive oil.
• Bring to 70°C slowly in a saucepan, then remove from heat. (Alternatively, place in a container covered in olive oil and steam on low for 7 minutes.)

Crispy Leeks

• Using only the white part of the leek, cut 4cm lengths, then halve lengthwise.
• Lay out flat and slice thinly.
• Cover with cooking oil and bring to 170°C, stirring regularly.
• Once light golden, strain and allow to crisp on paper towel.

Assembly Method:

• Boil fresh pasta for 2 minutes in salted water.
• While pasta is cooking, add 3 tbsp of tarragon sauce and a small piece of butter to a saucepan, gently warm.
• Once pasta is cooked, add directly to the pasta sauce. Add olive oil, squeeze lemon juice, salt, and pepper, then add grated Caprinella to pasta.
• Spoon 4 tsp of Cashmere on the base of each plate.
• Add seasoned pasta and sauce on top of Cashmere.
• Strain warmed yolk and place gently in the middle of the pasta.
• Add crispy leeks around the yolk and garnish with shards of Caprinella.

Paringa Estate Winery

44 Paringa Road, Red Hill South