Ingredients & Directions
150 g Plain flour
4 Eggs
400 ml Water
40 g Butter; melted
A little salt
Mixed herbs
Sunflower oil
Combine the flour and eggs in a mixer then add the water and half the
melted butter. Season and set aside.
Chop a few mixed herbs, ideally fennel feather, basil and parsley.
Make two pancakes per person and allow to cool. Then cut into
tagliatelle size strips.
Deep fry in sunflower oil for a couple of minutes, until crisp. Serve
hot with grated Parmesan and sea salt.
Yields
1 servings
