• 3 eggs
  • tagliatelle:
  • 300 g flour
  • pesto:
  • 50 g rocket
  • 60 g sundried tomatoes
  • 25 g pine nuts
  • 50 g parmesan
  • extra virgin olive oil
  • salt
  • depending on the sharpness of the rocket and the sundried tomatoes i may add the following ingredient to balance the flavour: honey.
  • schita:
  • schita is a popular recipe of my region and it’s no less and no more than a fried batter-like mix
  • 200 g flour
  • water and milk (until you get the right consistency)
  • a pinch of salt
  • rosemary
  • 0.2g edible gold flakes
  • 0 salt


  • Mix flour and eggs and kneed with a pinch of salt until you have a consistent dough, then let it rest.
  • Put a frying pan with a thin layer of oil (ideally sunflower seeds) in it on the cooker, then take a bowl and mix flour, water and a pinch of milk until you get the ideal consistency for the schita mixture.
  • When the oil is boiling hot, put a scoop of mixture into the frying pan and cook the schita for 5 minutes, then turn it over carefully and cook the other side until you get that crunchy feeling. When it’s ready, put it on a kitchen roll and dry the oil.
  • Grate the parmesan and then put all the ingredients for pesto in a food processor (ideally, the blade should be put in the freezer 30 minutes before using it) and process them (it’s a 30 seconds job) until you reach the desired consistency for the pesto. If needed, add some parmesan, extra virgin olive oil, honey or sugar to reach the desired consistency and flavour. When I buy those ingredients here, you got a pesto with a different taste every time, so balancing them is essential and must be done improvising a last-minute solution.
  • Now take the dough and make it as thin as you can with the rolling pin (on a flat surface with tons of flour on it), then roll it and cut tagliatelle. At some stage in the process, I’d say halfway, it’d be wise to put a saucepan full of water on the hob and let it reach boiling temperature.
  • Throw tagliatelle into boiling water, cook them for 5 minutes and then start plating, which is a kinda fast process: with a round cookie cutter, I cut a circle of schita and put it on the plate, then I cover it with a portion of pasta with pesto (you should not see the circle, hence the surprise of the name).
  • On the side, I put some drops of schita (I cut the remaining schita with a drop-shaped cookie cutter) with a pinch of sauce and some tiny slices of sundried tomatoes on it.
  • Edible gold flakes on top of everything.


By Fabio Montagna for Masterchef Ireland