Mustard flour is a spicy, ochre-yellow ground mustard seed, similar to English mustard powder. Interestingly, mustard seed oil isn’t spicy at all, whereas the flour has quite a kick. After cooking, the pasta loses much of its raw mustard sharpness.
Ingredients:
- 500 g pork tenderloin - 200 g wheat flour - 50 g mustard seed flour - 4 eggs - salt - freshly ground pepper - dried and fresh basil - 1 chili - 2 tbsp mustard seed oil
I mixed the flours, 1 teaspoon of salt, and the eggs, then kneaded the dough until it was silky smooth and completely free of lumps. I wrapped it in cling film and let it rest in the fridge for half an hour.
Meanwhile, I preheated the oven to 150°C for the meat.
Once chilled, I rolled out the dough with a rolling pin to about a finger’s thickness, then gradually passed it through a pasta machine, setting it thinner and thinner each time. When it reached the desired thinness, I dusted it well with flour, folded it over, and cut it into strips with a knife – essentially making tagliatelle.
I seasoned the pork tenderloin with salt, pepper, and basil, then seared it on all sides in mustard seed oil over high heat. I placed it in the 150°C oven for 20 minutes to cook through.
I cooked the beautiful pasta ribbons in boiling salted water for 2–3 minutes until tender, plated them with the sliced pork, chili rings, and fresh basil, then drizzled everything with a little more mustard seed oil.
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