Some of you may know we are Pasta obsessed at The Avenue. When we Horsford kids were younger, Diana used to feed them a healthy diet of Pasta, Cheese & Ketchup but over the years we have gone up in the world and there is not a hope that you would find bought pasta in any of our cupboards now.

Once you have tried this Pasta recipe we are pretty sure you won’t buy shop bought pasta again!

200g 00 flour
2 Clarence Court Burford Brown eggs


Put the flour on a work surface. Make a well in the middle and add the eggs. Break the eggs up with your fingers and mix in the flour until fully combined and then knead until smooth. Make it into a ball and wrap in cling film and leave to rest for around 30 minutes.

Cut the pasta in half wrapping one half back in the cling film. Roll out the pasta with a rolling pin/bottle of wine. Once rolled out to about a mm thick, lightly roll it up and cut the roll at your desired width in order to make make tagliatelle/parpadelle, or whatever you fancy!

Alternatively roll through a pasta machine.

Cook the pasta in salted water for 4 minutes or until al dente and serve with a sauce of your choice, we recommend our pesto.


If you would like to be taught how to make this delicious pasta like a pro and then make into pillowy ravioli pockets then book onto one of our Pasta Workshops here.