• TAGLIATELLE WITH FRESH TOMATO AND BASIL

| Tagliatelle or fettuccine are typically central and northern Italian varieties of egg pasta. Their names are derived from the verbs “tagliare”(to cut) and “affettare” (to slice) respectively. |

WHAT WE NEED


Dough

  • 500g flour 00

  • 5 eggs

  • Salt

Sauce


  • 500g Pachino tomatoes

  • 6 leaves of basil

  • 30g EVO oil

  • 2 cloves of crushed garlic

  • Salt to taste

WHAT TO DO

Dough

Make a well in the centre of the flour and break the eggs into it one at a time, gradually working it all together until you have a smooth dough.

Thinly roll out the dough and cut it into 0,5 cm strips.

Sauce

In a pan, lightly brown the garlic in the oil and add the tomatoes, basil and salt. Simmer uncovered for 15 minutes.

Cook the tagliatelle in boiling water for 3 minutes, drain and mix into the sauce for 1 minute.

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