• 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.