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
How it's done
Mix the flour and turmeric in the food processor bowl. Whisk the eggs and oil in a measuring cup (add water to produce 250 ml of liquid), pour into the flour, mix, knead quickly to form a soft dough. Flatten the dough, wrap well in cling film and leave to rest for approx. 15 mins. at room temperature.
Place the parsley, oil, garlic and pine nuts in a measuring cup, puree. Mix in the cheese, season. Set aside the pesto.
Quarter the dough. On a lightly floured surface, roll out 1 piece of dough into a rectangle (approx. 2 mm thick), constantly separating the dough from the work surface. Cut the dough lengthwise into strips approx. 1 cm wide. Place the tagliatelle on tray dusted with flour, cover. Repeat these steps with the remainder of the dough.
Cook the tagliatelle in boiling salted water until al dente, drain the pasta and return to the pan. Mix the tomatoes and pesto into the pasta, plate up, sprinkle with pine nuts.
|Tip:||Ideally, roll out the pasta dough using a pasta machine to ensure the dough is thin and even.|
|Note:||The pasta dough will be a little crumbly to begin with, however the long kneading process will make it soft and smooth.|
|Tip:||Instead of fresh pasta, use dry pasta (e.g. gluten-free Barilla tagliatelle).|
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