At home with etch. by Steven Edwards


For the Pasta (4 portions):

260g 00 Pasta Flour
80g Egg (2 eggs)
60g Yolk (4)
8g Pomace Olive Oil


For the Salt Dough (4 Portions):

200g Plain Flour
50g Water
85g Table Salt
60g Egg Whites (2)


For the Pesto (8 Portions):

150g Wild Garlic or Basil Leaves
100g Whole blanched almonds
60g Parmesan
200g Pomace Olive Oil
1g Sea Salt Flakes


For the Salt Baked Pork Rump (4 Portions):

2x 350g Pork Rumps


To Finish:

20g Parmesan (Grated)
6g Lemon Zest
200g Double Cream



  1. First make the pasta by combining the flour, yolks, eggs and oil in a mixing machine using the beater attachment.
  2. Once combined use the dough hook attachment to combine the mixture for 2 minutes.
  3. Combine mix with hands if needed and remove from bowl. Shape and clingfilm. Rest in the fridge before using.
  4. Make the Salt dough by using the mixing machine. Combine all ingredients and mix with the dough hook. Again clingfilm the mix and rest in the fridge.
  5. For the pesto combine the almonds, parmesan, oil & salt in a blender and blitz until smooth.
  6. If using wild garlic, blanch in hot water for 1 minutes and refresh in cold water before squeezing dry.
  7. Add the blanched wild garlic or fresh basil leaves and blitz to combine.
  8. Store covered in the fridge until needed.
  9. Now cook the pork rump. Roll out the salt dough about 5mm thick and wrap the rumps to encapsulate them in the dough making sure there are no gaps but they are evenly covered.
  10. Cook at 200c for 15-25 minutes depending on how you want to serve the pork. I would recommend anything from a core temperature of 35/40c using a probe.
  11. Once the core temperature has been achieved remove from the oven and transfer on to a cold tray to rest.
  12. Now role out the pasta using a machine. Starting with the largest setting and rolling through a few times to work the dough. Also try and make sure the dough is as wide as the machine as it makes it easier for shaping.
  13. Now work the dough down through the machine, one setting at a time until desired thickness has been achieved. I went to setting 1.
  14. Slice the pasta 1cm thick to make tagliatelle ribbons.
  15. Once the pork has rested for 10 minutes, remove from the salt crust and seal in a hot pan.
  16. Heat a pan of salted water to the boil for the pasta.
  17. Add tagliatelle and cook for 2 minutes.
  18. While cooking add the cream and 200g pesto in to another pan to gently heat.
  19. Strain the pasta before mixing with the sauce.
  20. Slice the pork before plating up and finishing with lemon zest and freshly grated parmesan.
  21. Serve with a large glass of Zero G Grüner Veltliner.

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