TO DRINK: Beyerskloof Brut Pinotage Rosé matches the colour and mouthfeel of the dish.
Strawberry tagliatelle with wild rocket and zesty crème fraîche
- 400g strawberries, halved
- 500g cake flour
- 4 large eggs, beaten
- a pinch of salt
- 250g crème fraîche
- zest of 3 lemons
- freshly ground black pepper, to taste
- 2 handfuls of wild rocket, to garnish
For the pasta, heat the strawberries with 10ml (2 tsp) water over a low heat until they form a vibrant red purée. Leave to cool completely.
Place the flour in a mixing bowl and make a well in the centre. Add the eggs and salt, and mix the flour and eggs together with your hands. Once most of the egg mixture has been combined, slowly add the strawberry purée until all the ingredients are combined and a dough has formed. Leave to rest for 30 minutes.
Using a pasta machine, roll the dough out flat. With the thicker setting on the machine, roll the dough out again to make tagliatelle. Let the pasta dry out for 30 minutes.
Combine the crème fraîche and zest. Set aside.
Cook the pasta in plenty of salted boiling water until al dente and drain. Spoon the crème fraîche mixture over the pasta, garnish with the pepper and rocket, and serve.