homemade tagliatelle,with chicken, pancetta, mozzarella and tomatoes

Still addicted to using this pasta machine! This time, I thought I’d try something a little easier than ravioli and made use of my tagliatelle attachment.

It turns out I may also be addicted to using yellow tomatoes, but they add so much colour to the plate and taste totally different to the traditional red variety.

You will need a pasta machine with the correct attachment for this recipe with fresh pasta. Here’s a copy of my easy pasta dough recipe to get you started – https://greedygirlgrub.wordpress.com/2016/07/28/easy-pasta-dough-recipe/

This was a surprisingly quick and easy mid-week meal, and can be tweaked with any other additions – next time, I think I may add courgette and peppers.



greedy girl grub easy pasta dough

1 tbsp olive oil

1 x onion, diced

2 x garlic cloves, finely chopped

1 tsp tomato puree

2 x chicken breasts, cut into thin strips

4 x rashers of pancetta, diced

300g strained tomato passata

330g mixed yellow and red cherry tomatoes (use red if you’re unable to find yellow, but a lot of supermarkets and grocers are now stocking them)

pinch of dried thyme, rosemary and oregano

1 x ball of mozzarella, shredded

salt and pepper

to garnish

freshly grated parmesan and fresh basil leaves

serves 4


  1. attach the tagliatelle roller to your pasta machine. having followed the greedy girl grub recipe, it should already be rolled out nice and thin. turn the handle and roll out your dough – it should come out like this (ignore mr greedy’s head in the reflection!)…tagliatellephoto
  2. i would advise hanging the pasta at this stage as it prevents it from becoming stodgy when cooked – not long, just for 30 mins or so.
  3. once the pasta has had an opportunity to dry out slightly, heat the olive oil in a large pan over a medium heat. soften the onions and garlic for 5-10 minutes, then add tomato puree. mix with the onions and garlic.
  4. add the chicken and pancetta to the pan, and cook until the outside of the chicken begins to turn a golden colour, and the pancetta begins to crisp.
  5. pour in the tomato passata, and add the tomatoes to the pan. and cook for 5 minutes or so, stirring to stop the passata sticking to the bottom of the pan and allowing the tomatoes and meat to cook evenly. stir in the dried herbs – i have left the measurements for these open as it needs to suit your own tastes, just like seasoning.
  6. in a separate saucepan, add a tsp of salt and the pasta to boiling water, and bring water down to a simmer. fresh pasta cooks very quickly – no more than 3 minutes.
  7. remove the pasta from the water and strain in a colander. remove the sauce from the heat and add the pasta and shredded mozzarella. toss to ensure all of the pasta is coated. season to taste.
  8. to serve, i topped with my own homegrown basil leaves and a generous sprinkling of fresh parmesan!

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