Tagliatelle with Tomato Sauce
Mix the flour, eggs, 2 pinches of salt and 1 teaspoon of olive oil in a bowl and knead into a dough. If the mixture is too dry, add a little water. Shape the dough into a ball, wrap it in cling film and let it rest for at least 30 minutes.
Wash, peel and dice the onion and celery. Sweat both in a saucepan with 3 tablespoons of olive oil for 10 minutes. Add the crushed garlic and tomato paste to the saucepan and sweat with it for a couple of minutes.
Now deglaze the whole thing with the tomato passata and slowly continue to cook for 10 minutes. Season to taste with 1 tbsp Kikkoman soy sauce, sugar and pepper.
Glaze the cherry tomatoes in a pan with rapeseed oil, 1 tbsp Kikkoman soy sauce and honey for a few minutes.
Bring a saucepan with plenty of water and a pinch of salt to a boil. Roll out pasta dough evenly with a little flour on a work surface, then thinly roll out the dough. Use a knife to cut strips approx. 1.5 cm wide, loosen them up to prevent them sticking together and add them to the boiling water.
As soon as the tagliatelle are cooked (3-5 minutes), drain and serve on a plate with the tomato sauce. Garnish with basil, mozzarella and the glazed tomatoes.
Recipe as PDF
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