Tagliatelles à la poudre de cresson

Watercress tagliatelle


  • 300 g T55 flour
  • 10 bags of Supercress 5
  • 3 eggs
  • 14 g oil
  • 5 g salt

Place the flour, eggs, Supercress 5 packets and salt in the stand mixer/blender. Add the oil gradually to obtain a firm paste. Add water. Put the dough under vacuum and leave to rest for at least 1 hour.

Divide the dough into a ball, flour and flatten slightly. Make the tagliatelle using a pasta machine. Let your tagliatelle dry for at least 30 minutes. 

To cook, bring a large volume of salted water to a boil, then cook the tagliatelle with watercress.