Multi-coloured tagliatelle

Total time: 2hr
Preparation Time: 60m

For 4 people

Nutritional Information

Contains 473 Kcal, 19g Protein, 75g Carbohydrates, 10g Fat


  • Red egg mixture
  • 6 tbsp tomato puree
  • 4 fresh eggs
  • 1 tsp salt
  • Pasta dough
  • 400 g white flour
  • Tagliatelle
  • salted water, boiling
  • Sauce
  • 250 g cherry tomatoes, quartered
  • oil for frying
  • some basil leaves

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  • Red egg mixture

    Puree the eggs with the tomato puree, season with salt.
  • Pasta dough

    Tip the flour on to the work surface and create a well in the centre. Pour the egg mixture into the well. Starting from the inside of the well, gradually combine the flour with the mixture to form a thick paste. Mix in the remainder of the flour. Knead the dough for approx. 10 mins. until it is smooth and no longer sticks to your hands. Shape into a ball, wrap in cling film and leave to rest at room temperature for approx. 1 hr.
  • Tagliatelle

    Divide the dough into four. On a lightly floured surface, roll the dough out very thinly, then cut into strips approx. 5 mm wide. Cook the tagliatelle in boiling salted water until al dente, drain and reserve approx. 100 ml of the cooking water, set aside.
  • Sauce

    Heat the oil in a frying pan. Add the tomatoes, stir fry for approx. 5 mins. Pour in the reserved cooking water, simmer for approx. 3 mins. Add the tagliatelle, heat through. Garnish with basil.
  • Serve with:

    Grated Cheddar cheese

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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