tagliatelle with tomato sauce

Using a pasta machine is always an exciting moment. Rolling the pasta through the rollers and changing the machine setting by one notch, passing the pasta through the rollers again, seeing it get thinner and thinner. It sounds like music to my ears! I love making pasta. I find it quite therapeutic. That’s the best way to enjoy a glass of wine and to think about your day or what’s coming up for the rest of the week. Pasta in different shapes and sizes, different flavours but at the end of the day, the result is a great satisfaction. I leave it to you now to try it. Ciao!

INGREDIENTS

FOR THE PASTA DOUGH: 250grs 00 flour; 2 beaten eggs; ½ teaspoon turmeric powder; 1 pinch of salt ; 2 tablespoons of water

FOR THE TOMATO SAUCE: 400g cherry tomato quartered; 2 grated garlic cloves; Salt, Pepper

Mix the dry ingredients together, flour, salt, turmeric powder in a mixing bowl.
Whisk the 2 eggs in a different bowl.
Combine the 2 beaten eggs into the dry mix until the mixture resembles fine breadcrumbs.
If the mix feels too dry add a bit of water until the dough comes together. The pasta dough must be homogeneous.
Knead it briskly for one minute to form a ball shape.
Wrap in cling film and leave to rest for 30 minutes in the fridge.

Use a pasta machine and start to roll out the dough by decreasing the roller setting until a thin sheet. This will take time but you’ll get faster as you get used to it.
Fold the sheet of pasta from both sides into the middle, cut it with a sharp knife into thin strips approximately 1cm wide. Try to get them all the same as it will help with the cooking evenly.

After rolled and cut, hang your tagliatelle on wooden spoons to dry for about half an hour, in the meantime, time to make your sauce…

Make the tomato sauce by cutting the cherry tomatoes into quarters.
Put them in a bowl and grate in the two garlic cloves.
Pour 50ml of olive oil in a pan, add the tomatoes and garlic and cook it on a medium heat.
Season with salt.

Use a whisk break down the tomatoes to release the natural juice. Bring the temperature down and keep simmering until a thick consistency.
Blanch the pasta in boiling water for a few minutes until cooked al dente. Drain the pasta and add straight away to the tomato sauce.
Serve with grated fresh parmesan on top.

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