Serves 2

Prep time 25 minutes


200g Rummo Tagliatelle No. 107
2 quail breasts
100g mushrooms or porcini 
1 onion
2 garlic cloves
Handful of parsley
Olive Oil


In a shallow wide pot, bring water to the boil for pasta. Add pasta nests.

Fry onion in oil and butter till translucent and add quail breasts. Cook till medium rare and remove quail from pan. Add mushrooms and garlic to the onions and cook further till soft and brown. Add water and cook a bit longer to make a broth.

If using porcini, the water from porcini would work best here for more flavour.
Once reduced add parsley and pour into a deep plate. Remove Tagliatelle nests from boiling water and place in broth. 

Hauke Eggert

Hauke Eggert

Producing tasty dishes from whatever he finds in his fridge. Hauke documents his food on his blog combining this with another passion for photography.

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