Blueberry Tagliatelle

5 cups durum wheat semolina flour

2 tsp olive oil

1 1/2 cups blueberries

2 tsp sugar

1 tsp lime juice

3 cups blueberry juice

4 spring onions

7 oz feta cheese

6 sprigs of fresh thyme

2 Tbsp. butter

3 Tbsp. olive oil




Step by step

  1. Add sugar and lemon juice to blueberries and mash well, with 1/4 cup water.
  2. Combine flour and olive oil with the blueberry mixture, stirring until you have a smooth dough.
  3. Cover and leave for 30 minutes.
  4. Roll out the dough thinly. Then take the shorter side and roll the dough up into long thin roll. Cut the roll into 2 inch wide strips. Boil the blueberry juice and 4 cups of water in a sauce pan. Add in the noodles and leave to cook for about 2 minutes.
  5. Clean the spring onions and cut diagonally into rings. Wash the thyme and remove the stems.
  6. Heat the butter in a pan. Drain the pasta and add it to the butter.
  7. Fry for about 3 minutes while turning continuously. Add the thyme and the spring onions.
  8. Season with salt and pepper.
  9. Arrange on plates, crumbling feta cheese and drizzling some olive oil over the pasta.