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Garden-herb tagliatelle with chanterelles and hazelnuts

Garden-herb tagliatelle with chanterelles and hazelnuts, created by co-owners and chefs Dale Mailley and Edward Murray at the Gardener's Cottage restaurant in Edinburgh.

Sophie Gerrard/The Globe and Mail

Recipe courtesy of the Gardener's Cottage restaurant in Edinburgh.

Servings: 4


1/2 cup egg yolks

3 teaspoons cold-pressed rapeseed oil, plus more for sautéeing

6 teaspoons full-fat milk

225 grams flour

200 grams golden chanterelles

45 grams hazelnuts

Large handful tender herbs such as parsley, chives, marjoram, lovage, mint and sage

2 knobs butter

Salt and pepper


To make the pasta dough, place the first four ingredients in a food processor and pulse until they start to form a dough, taking care not to overwork it. The mixture should look like moist breadcrumbs. Transfer from the food processor onto a lightly floured surface and work the dough with your hands just until a smooth, homogenous dough forms. Cover it in plastic wrap and let it rest in the refrigerator for at least one hour.

Meanwhile, pick through the chanterelles, gently wiping the caps with a damp cloth (don’t wash them, as this makes them soggy) and removing any twigs and leaves. Trim the stems with a small paring knife.

Roast the hazelnuts at medium-high heat in the oven until the skins are loose and the nuts turn golden. Rub them in a tea towel to remove their dark brown skin and chop the nuts roughly. Wash and roughly chop the herbs.

Remove the pasta dough from the fridge and divide into 4 pieces. Feed each piece of dough through a pasta machine on the thinnest setting, then feed them through the tagliatelle cutter and form them into loose nests.

Bring a large pan of generously salted water to a boil. Heat a spoonful of rapeseed oil in a large, heavy-bottomed frying pan. When the oil is just starting to smoke, add the chanterelles, season with salt and pepper and allow them to cook for a few minutes, stirring occasionally. When the mushrooms start to colour, add a knob of butter and the chopped hazelnuts, reducing the heat if necessary. Add the tagliatelle to the boiling water and cook for 2 minutes. Drain the pasta, being sure to shake off the excess water, then add to the pan with the mushrooms along with the herbs, another knob of butter and a little more salt and pepper. Toss to combine and serve.

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