Tagliatelle With Mascarpone And Mushrooms Pt 1

INGREDIENTS

INSTRUCTIONS

Preheat the oven to 220C/450F/Gas 7.  1 Open the sachet of yeast and
place in a jug. Pour in 120ml/4fl oz of  hand-hot water, stirring to
combine.  2 For the Dough: Place 450g/1lb flour in a bowl and make a
dip in the  centre. Pour in 3 tbsp oil and 1 heaped tsp salt, gradually
add the  yeast mixture and another 225ml/8fl oz hand-hot water, mixing
until  you have achieved a soft dough.  3 Tip the dough out on to a
floured surface and knead for a minute or  so until smooth. Divide the
dough into eight pieces and pat out each  one to a 1cm/ 1/2" thick
disc.  4 Peel the tomato, remove the seeds and finely dice the flesh.
Dice  the mozzarella and olives and shred four slices of the
proscuitto.  5 Scatter a little of each over the bread rounds with some
basil  leaves, drizzle over some oil and season. Roll like a Swiss
roll,  tucking in the ends.  6 Place the filled rolls on a baking
sheet, with the joins underneath  and pierce each one a couple of times
with a two-pronged fork.  7 Brush liberally with more oil and sprinkle
over some Maldon sea  salt. Bake for about 12 minutes until well risen
and lightly browned.  8 Beat the eggs together. Place the remaining
150g/5oz flour, a pinch  of salt and 1 tsp oil in a processor with a
dough hook and turn on the  machine.  9 Gradually pour in enough of the
beaten egg to bind and continue the  process for 2-3 minutes or until
it forms a smooth ball.  10 Heat a small heavy-based frying pan. Cut
the remaining slices of  proscuitto into four even-sized pieces and
cook for 20-30 seconds on  each side until crisp. Drain well on kitchen
paper (only do enough  for one serving).  11 Heat a saute pan. Turn the
dough out on to a floured board and  knead for a couple of minutes
until smooth. Divide the dough into  four balls, then flatten each one
into a 1cm/ 1/2" thick disc and  leave to rest (only do half).  12 Heat
the butter and a little oil in the heated saute pan. Slice up  the
mushrooms. Crush the garlic into the pan and tip in the mushrooms.  13
Stir-fry for 2-3 minutes until just tender. Tip in the spinach and
cook until just wilted down. Season to taste and add a good grating  of
nutmeg.  14 Slice two artichokes reserve, then place the remainder in a
food  processor with the mascarpone and milk and blitz to a smooth
sauce.  Season to taste.  15 Place the pasta machine at its widest
setting and feed the dough  through the rollers.  16 Fold in two
lengthways and pass through the next setting. Repeat  until you reach
the narrowest setting, then cut into tagliatelle  using the cutting
setting.  17 Plunge the pasta into a large pan of boiling salted water
and cook  for 1-2 minutes until al dente.  18 Drain the pasta and tip
into the mushrooms and spinach with the  reserved sliced artichoke
hearts, then add the mascarpone mixture and  stir until well combined
and just heated through.  19 Spoon some of the pasta on to a serving
plate, wrapping it around a  continued in part 2

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Nutrition (calculated from recipe ingredients)
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Calories: 955
Calories From Fat: 564
Total Fat: 63.3g
Cholesterol: 302.9mg
Sodium: 1136.6mg
Potassium: 1919.6mg
Carbohydrates: 75.6g
Fiber: 26.5g
Sugar: 7g
Protein: 33.4g