What you’ll Need

- Four handfuls of taglietelle nests
- 2 x niçoise butter cubes
- One large beef or plum tomato
- Handful of finely grated parmesan
- Salt & Pepper

Method of preparation and cooking

Place the uncooked pasta into a pan of boiling and heavily salted water and leave to boil for a further 8 minutes Now take a couple of tablespoons of the starch water and add to a pan, which will be used to sauté the butter and pasta Next drain and wash the taglietelle thoroughly of al the starch and place into the pan which has the cooking water added and sauté with the Niçoise butter cubes for a further 7-10 minutes Once the butter and pasta are cooked and heated through, place into a bowl and coat with the finely grated parmesan and serve with some crusty bread, or as a side order to bolognaise or other Italian inspired dishes

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