Tagliatelle Salad with Chanterelles and Poppy Seeds

Tagliatelle

1. Knead the flour with the egg, a little water and a pinch of salt to form an elastic dough and then wrap it in cling film and let it rest for at least 30 minutes. Then divide the dough into 4 parts and roll out thinly with the pasta machine.
2. Place the pasta plates on the work surface dusted with rice flour and cut lengthways into short ribbon noodles with the pastry wheel. I use rice flour because it doesn’t contain gluten and prevents the noodles from sticking together.
3. Then cook the pasta in sufficiently salted water until al dente, then strain (collect 100 ml pasta water), rinse and then place in a salad bowl.

Salad and finish

1. Peel and halve the shallots and cut into fine half rings. Toast the poppy seeds in a pan without fat until they start to smell and then place on a plate. Now put the olive oil in the pan and let it get really hot.
2. Then add the chanterelles and fry for about 3 minutes. If the pan is hot enough, the chanterelles get nice roasted aromas and they do not draw any water. So always let the pan get really hot. Then add the shallots and stir-fry for another 5 minutes.
3. Then add the Nolly Prat or another dry vermouth and let it boil down almost completely. Then take the pan off the stove. Mix in half of the pasta water and 2 dashes of lemon juice. Mix in the poppy seeds and pancetta and season well with salt and pepper.
4. Add to the noodles and mix well and let steep for 15 minutes. Roughly pluck the basil leaves and fold into the lettuce, possibly adding a little of the pasta water, tablespoon at a time.
5. Arrange the salad and grate some Parmesan on top.