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Begin by making your pasta. First combine the parsley and eggs in the Vitamix starting at variable 1 and slowly increasing to variable 6. Blitz until smooth and thoroughly combined. This should take around 30-40 seconds. Pour into a jug and set to one side. In a clean dry Vitamix jug add your flour and salt, blitz on setting 2 for 20 seconds to combine then gradually add in the parsley and egg mixture. Slowly increase from setting 2 to setting 5, pulsing 4-5 times until the flour and eggs are thoroughly combined. This should take around 1 minute.

Once combined tip the dough onto a floured surface and knead until it’s a smooth elastic ball. This should take around 5-6 minutes. Once you have a smooth ball of dough wrap it in Clingfilm and leave in the fridge for 30 minutes before rolling it out through your pasta machine.

While the pasta rests, remove the heads and remaining shell of the prawns. These variety of prawns, although expensive produce a unique, bold and vibrant sauce. They are well worth the extra few pounds for their incredible depth of flavour.

Begin by heating a good glug of oil in a saucepan and once hot add in the onions, seasoning and bay leaves. Cook over a medium to low heat allowing the onions to turn translucent then add in the prawn shells and heads cooking for a minute or so before adding a glass of white wine. Increase the heat a little and cook off the alcohol before adding in the fish stock and simmering for 20-25 minutes. Transfer to the Vitamix and blitz, starting on variable 1 and slowly increasing to the highest setting variable 10. Blitz until you have a completely smooth sauce. You can return the bisque to a low heat and allow to cook a little longer while you roll out the pasta. This will allow the flavour to intensify further.

Finally divide your ball of pasta into 3 or 4 pieces. Flatten each a little then pass the first piece through the thickest setting of the pasta machine. Next fold it over and pass it through again then connect the two ends of the pasta, so you now have a loop of pasta being passed around the machine. For tagliatelle I prefer to not go down to the final setting but stop at the penultimate for slightly more robust pasta. Once you’ve rolled out your pasta cut the loop so it’s now one long strip and feed it through the tagliatelle attachment, catching it as it comes through the other side. Add a little extra flour at this point to ensure that it doesn’t stick ahead of cooking it. Repeat the process until all the pasta is prepared. Bring a large saucepan of generously salted water to the boil then add the pasta and cook for 1-2 minutes.

Roughly chop the prawns and add to the hot bisque. Once the tagliatelle is cooked, use tongs to remove the pasta directly from the boiling water and place it straight into the bisque. Gently combine the pasta, add a little extra parsley, a drizzle of extra virgin olive oil and serve.