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Tagliatelle with rustic tomato sauce, basil and curd cheese
🇧🇷Brazil
•View in original language
(Português)
2 hour(s)
4 servings
Edmo
@edmo12- Ingredients
- Recipe
- Wheat flour (dough)200 g
- Egg whites (dough)2 unit(s)
- Gems (dough)3 unit(s)
- Ripe tomatoes4 unit(s)
- Fresh Basil1/2 cup
- crushed garlic1 tablespoon
- Pepperoni Pepper1 coffee spoon
- Bay leaf2 unit(s)
- Salt1 to taste
- Coalho cheese or grated parmesan100 g
- Make the fresh dough by mixing the wheat flour with the whites and yolks. Adjust the dough with water or more flour if necessary. Let the dough rest for 1 hour, wrapped in plastic wrap, in the fridge.
- Boil the tomatoes in 1 liter of water until the skin is peeling off.
- Remove the skin and most of the seeds from the tomato and squeeze the tomatoes in the sieve to remove some of the liquid.
- Cut the tomato pulp into small pieces
- Heat the bay leaves with olive oil in a large skillet.
- Add the tomato pulp, half of the basil, salt and pepper. Stir until incorporated.
- Add crushed garlic
- Add 2 ladles of the water used to heat the tomatoes. Heat until the sauce is ready
- Open the dough. Use the cylinder to make tagliatelle shapes. You can do it without the cylinder, but it's more work.
- Heat the tagliatelle in 1 liter of boiling water. Let it warm up for 3 minutes
- When the pasta is aldente, put it in the tomato sauce and stir so that the flavor is incorporated. Leave for 5 to 10 minutes
- Place some grated cheese on the base of the plate and the dough on top.
- Finish with the rest of the basil and grated cheese on top of the pasta
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