* For tagliatelle:
* 1 or
* 150 g wholemeal flour
* 3 tablespoons warm water
Mix the egg with the flour, a little salt and warm water. Add a little water, depending on how the dough requires it. We need to get a compact and hard dough.
Let it rest for 10 minutes, covered, then spread a thin sheet on the table sprinkled with flour. Roll and cut into strips, then spread on the table and leave to dry.
* For the sauce:
* 1 chicken breast
* 1 onion
* 3 cloves garlic
* 300 g sour cream
* 100 g peas
* salt and pepper
Finely chopped onion and garlic, put in a few tablespoons of olive oil. When the onion has become glassy, add the diced chicken breast. Pour a glass of water on top (or as needed to cover the meat) and simmer over low heat. When the liquid is reduced by half, adjust the taste of salt and pepper and add sour cream and mix. Bring to the boil again and then add the peas. There are a few more boils.
* For the decoration basket:
* ~ 300 g of wholemeal bread dough
The kneaded and leavened dough is spread on the bottom of a pot very well greased with oil. The edges wrinkle from place to place. Bake over medium heat until golden brown.
Boil the pasta in salted water for a few minutes, until it rises to the surface. Drain the water, then put over the sauce and mix.