Multi-coloured tagliatelle

Multi-coloured tagliatelle

Total: 2 hr | Active: 1 hr
vegetarian, lactose-free
Nutritional value / people: 473 kcal
, Fat: 10 g
, Carbohydrate: 75 g
, Protein: 19 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Red egg mixture

4 fresh eggs
6 tbsp tomato puree
1 tsp salt

Pasta dough

400 g white flour


salted water, boiling


oil for frying
250 g cherry tomatoes, quartered
some basil leaves
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How it's done

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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.


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.


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.

Good to know
Serve with: Grated Cheddar cheese

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