for 4 person

Red egg mixture

4	fresh eggs
6 tbsp	tomato puree
1 tsp	salt

Pasta dough

400 g

white flour

Tagliatelle

salted water, boiling

Sauce

	oil for frying
250 g	cherry tomatoes, quartered
some	basil leaves

How it's done

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.

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