Our new recipe this issue is Sourdough Tagliatelle with Cultured Anchovy Butter - it uses basic store cupboard ingredients, so nothing you aren't likely to have already. We used our chocolate starter with this recipe - if you don't already have one made up you can easily convert your existing starter or just use it as it is - see How to Refresh a Chocolate Starter - it gives a unique sweetness and depth of flavour to fresh pasta...
To continue reading, subscribe now for unlimited access.