Multi-coloured tagliatelle


Total time: 2hr
Preparation Time: 60m

Servings
For 4 people


Nutritional Information

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


Ingredients

  • 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

View these products

Instructions

  • 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

Discover cooking tips and more recipes at FOOBY

Products used in this recipe

Save these products to a list

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.


Recommended Wines

View all recommended wines

Are you looking for another recipe?

Over 600 delicious recipes on coop@home