METHOD FOR THE PASTA

Mix the dry ingredients together. Make a well in the centre and add the eggs. With your fingers or a fork, mix the eggs into the flour mix, until it comes together as a dough. Knead the dough until elastic. Divide the dough in four balls and cover in cling wrap and let it rest for at least 20 minutes. Roll out with a rolling pin until very thin and cut into tagliatelle strips with a sharp knife. Cook in boiling salted water for 4 minutes, or until cooked through but still al dente. Drain through a colander, to remove the water. Toss in some olive oil and set aside for service.

METHOD FOR THE PORK SAUCE

Season the pork fillet with salt and pepper Cut into cubes. Sauté the onion and garlic in a pan, with heated oil. Add the pork cubes to the pan and cook for 5 minutes. Add the chopped peppers and sauté for 5 minutes While cooking the peppers add the mixed spice, mixed herbs and cumin. Mix this through and let it cook till the pork is cooked through and tender. Add the cream and cook on a low heat, making sure the cream doesn’t boil. Add the cooked pasta to the sauce and mix through to cover all the pasta with the pork sauce.

TO SERVE

Fry the sage leaves in olive oil until crispy, remove from pan and set aside on paper towel. Fry the bacon in a pan until crispy, then set aside to cool down. Top the pork tagliatelle with the bacon and crispy sage leaves.

*Minnie and Tee's way of making the pasta

INGREDIENTS FOR THE PASTA

2 cups flour

5 ml Salt

Warm water, as needed

METHOD FOR MAKING THE PASTA

Mix the dry ingredients together. Slowly add the warm water, bringing it together with your hands until it forms a dough. Knead the dough until it is smooth and elastic. Divide in four, wrap in cling wrap and let it rest for at least 20 minutes. After resting, remove dough from fridge and roll it out with a rolling pin until it is thin enough. Cut into tagliatelle strings. Cook in a pot of salted boiling water for about 4 minutes or until cooked through but still al dente. Strain through a colander, toss through olive oil and set aside for service.

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