Rich cockerel tagliatelle alla friend of the Festival, Julia Busuttil Nishimura.

Serves 4-6


2 tbsp extra virgin olive oil
1 Aurum Poultry Co cockerel, jointed, frame and breasts reserved for another use
1 onion, diced
1 stick celery, diced
1 carrot, diced
2 cloves garlic, crushed with the side of a knife
2 sprigs of thyme
2 fresh bay leaves
2 sprigs of parsley, plus extra to serve
100ml dry white wine
400g crushed tinned tomatoes
Grated Parmigiano-Reggiano to serve
Salt and pepper to taste

Pasta dough

400g 00 flour
4 eggs
Semolina flour, to dust


Warm the olive oil in a large saucepan over a medium heat. Season the cockerel thighs, drumsticks and wings with salt and place in the pan, skin side down. Brown on all sides. Add the onion, celery and carrot and cook for 8-10 minutes or until softened. Add the garlic and herbs and stir to coat. Pour in the wine and deglaze the pan, scraping the bottom of the pan with a wooden spoon to lift any brown bits from the base. Simmer for 2-3 minutes then add the tomatoes and 400ml of water. Season to taste. Reduce the heat to low and cook gently, partly covered, for 1-1.5 hours, or until the chicken is tender and the sauce is thick.

Meanwhile, to make the pasta dough, tip the flour and salt onto a clean work surface and combine. Create a well in the centre and crack in the eggs. Gently whisk the eggs using a fork, then slowly bring in the flour and mix to incorporate. When the dough becomes stiff, use your hands to mix until the dough is soft and malleable.

Knead for about 10 minutes until the dough is smooth and elastic. Flatten into a disc, cover with an upturned bowl or plastic wrap and allow to rest at room temperature for at least 30 minutes.

On a lightly floured work surface, roll out ¼ the dough using a rolling pin into a rough disc shape around 1cm thick. Roll the dough through a pasta machine set to the widest setting, then roll again through the narrower settings, dusting with a little flour between each roll if needed, until the pasta sheet is about 30cm long. Fold the dough back in on itself so it’s a bit narrower than the width of the machine and use a rolling pin to flatten slightly. Set the machine back to the widest setting and roll back through the first settings again, folding and flattening the pasta dough before each roll. Repeat this process two more times, so you’ve rolled the dough through the widest settings, folding between each roll, three times in total. This makes the pasta nice and strong, and you can now roll the dough through the settings until the pasta is around 1.5mm thick. Repeat with the remaining pieces of dough. Use semolina flour, as needed to ensure the dough doesn’t stick. Roll the sheets of pasta into a scroll-like shape, and cut into tagliatelle. Unravel and dust with semolina flour and transfer to a tea towel dusted with some of the flour.

If the sauce is no longer on the heat, return it to a medium heat. Remove the cockerel from the sauce and keep warm.

Cook the tagliatelle in plenty of salted boiling water until al dente, this will only take 1-2 minutes. Transfer the pasta to the sauce and stir through, adding a little pasta water to help thin out the sauce, as needed. Stir through a handful of parmigiano reggiano then transfer to a serving bowl. Top with more grated parmigiano reggiano, a drizzle of olive oil and serve.

Scatter the cockerel with some parsley leaves and serve for a main course.