Pasta cooked from scratch is a genuine treat. It may take some talent and determination to create, but the end result is well worth the effort. To create a batch of tagliatelle, use this New Barrel recipe, which calls for tomatoes, onions, and Parmesan. If you're making the recipe for a vegetarian, substitute a cheese that doesn't contain animal rennet in favour of the Parmesan.
Ingredients
350g of pasta flour
4 egg yolks
2 eggs
3 pinches of salt
400g of cherry tomatoes
1 shallot, finely diced
1 lemon, zest and juice
1/2 bunch of basil
50g of Parmesan, grated
150ml of olive oil
1 pinch of black pepper
Method
For the pasta, combine all the ingredients by hand in a large bowl or food processer. Mix until a dough starts to form.
Knead the dough on a work surface until it is smooth, sturdy, and consistent in texture. Refrigerate for at least 30 minutes after wrapping with cling film.
Meanwhile, quarter the cherry tomatoes and arrange them in a bowl.
Toss in the chopped shallot, lemon zest and juice, as well as a fair sprinkling of salt and pepper, and put aside. The salt will draw out all of the moisture from the tomatoes, forming the sauce's foundation.
Allow the dough to come to room temperature after removing it from the fridge. To make the dough simpler to handle, cut it in half. Starting with the widest setting, roll the pasta dough through a pasta machine, progressively reducing the settings until the arrow is between 0 and 1. (Or use Store brought)
Bring a large pot of salted water to a boil.
To keep the newly rolled pasta sheets from adhering to the work surface or each other, dust them with a little extra flour. To make tagliatelle, cut the pasta into 1/2cm thick strips. Cook for 3 minutes in salted boiling water.
Meanwhile, toss the tomatoes with the olive oil and torn basil until everything is well combined.
Drain and combine the hot tagliatelle with the sauce. Serve with freshly grated parmesan cheese onto plates.
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