Ingredients
Hint:
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
kochen@bettybossi.ch
Pasta dough
Tomatoes
Sauce
To serve
How it's done
Pasta dough
Heat the oil in a pan. Add the spinach, cook for approx. 5 mins., stirring occasionally. Squeeze out the spinach, chop finely or puree. Mix the flour in a bowl and create a well in the centre. Add the spinach, eggs and salt 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, cover and leave to rest at room temperature for approx. 30 mins.
Tomatoes
Mix the tomatoes with the oil, garlic, thyme, sugar and salt, transfer to a baking tray lined with baking paper.
Bake
Approx. 20 mins. in the centre of an oven preheated to 200 °C. Remove the tomatoes.
Sauce
Strip the leaves from the thyme and discard the stems. Puree the tomatoes, garlic, thyme and resulting cooking liquid, mix in the oil and basil.
Tagliatelle
Divide the dough in half. On a lightly floured surface, roll out thinly, then cut into strips approx. 5 mm wide.
To serve
Cook the tagliatelle in boiling salted water for approx. 2 mins. until al dente. Drain the tagliatelle, mix with the sauce. Serve the tagliatelle with the parmesan.
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