Mix all ingredients in the food processor with the dough hook and then leave to rest in cling film in the refrigerator for 1 hour.
Roll out the pasta dough with the pasta machine (Kitchen Aid, level 5) and divide with the tagliatelle attachment. Hang pasta to dry.
Cook the pasta for approx. 4-5 minutes and serve.
Two kinds of Saltimbocca:
Wash the sage leaves. Halve the veal escalope and cover with ½ slice of ham and 1 sage leaf, secure with a wooden skewer. Cut corn chicken breasts to a thickness of approx. 2 cm, use sections e.g. for a salad with chicken strips the next day. Wrap the corn chicken breasts with ham and sage, pin tight.
Sear the veal and corn chickens in two separate pans with olive oil. First season both Saltimbocca in the pan with freshly ground pepper. I hardly used salt because the ham is very salty. The saltimbocca maize chicken takes about 8 minutes and the veal (1 cm thick) about 4 minutes in the hot pan.
Lemon and white wine sauce:
Reduce the stock and the cream for about 3 hours, stir occasionally, season with salt and pepper and season with a dash of white wine and lemon juice just before serving. If necessary, mix the starch with cold water and thicken the sauce to the desired consistency. Garnish with a little saffron and serve.
Wash and clean the vegetables and cut them into approx. 2 cm cubes. Wash the thyme and remove the small needles from the branch. Fry the vegetables in olive oil for about 15 minutes, season with salt, pepper and thyme.
Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.