Fresh with Caviar

Name: Fresh with Caviar
Ingredients: 2 or 3 tablespoons crème fraiche shot of vodka – optional; 2 or 3 tablespoons crème fraiche shot of vodka – optional; pasta made from 200 g (7 oz) flour – see above; 25 g (1 oz) unsalted butter; pasta made from 200 g (7 oz) flour – see above; 30 g (1 oz) caviar, or more; pepper; 2 or 3 ripe tomatoes, peeled, seeded and diced

Preparation info

Serves
2
substantially

Difficulty
Medium

Appears in

Modern Classics

By Frances Bissell

Published 2000

About

Ingredients

pasta made from 200 g (7 oz) flour – see above
25 g

Main course

Method

Divide the pasta into pieces, and roll each through a pasta-roller several times, finally on the thinnest setting. Allow to dry on a clothes rack or tea towels for 20 to 30 minutes before cutting into tagliatelle. Spread them out to dry a little, and then curl them into loose ‘nests’, a few strands at a time.

Cook in boiling, lightly salted water when you are ready. When cooked, drain,