No Italian can go without pasta! And I can’t blame them… Fresh pasta is obviously the best there is and my favorite? Tagliatelle! Fresh tagliatelle… The delightful sauce of fresh tomatoes and salsiccia is one I learned while living in Rome. The mother of the family where I lived was (and still is) a wonderful cook and she taught me this easy sauce which is perfect for every season if you ask me! And the combination with fresh tagliatelle is just perfect! This recipe might seem a bit complicated, but it really isn’t at all. And I’m absolutely sure that you will make this so many other times once you’ve tried it…just like me!
Fresh Tagliatelle with fresh tomatoes and salsiccia
100 g // 3/4 cup Italian “00” flour
100 g // 2/3 cup durum wheat flour or semolina flour (semola di grano duro)
2 eggs (medium size)
500 g // 2,5 cups cherry tomatoes
250 g // 9 oz salsiccia (I used salsiccia with fennel)
1 garlic clove
half glass of white wine
5 basil leaves
salt / pepper
olive oil extra vergine
parmesan cheese (grated)
Put the 00 flour and durum wheat flour together in a bowl. Make a depression in it by using your hands. Crack the eggs into the depression. Begin mixing the flour into the eggs using a fork. When all the flour is incorporated start using your hands to mix it well and start kneading. Knead the dough for about 10 minutes until the dough has become a firm homogeneous ball. Let the dough rest for about 10 minutes. Now roll it out. You can either use a pasta rolling machine (the thinnest position) or a rolling pin. Once you have rolled it out to a thin pasta sheet you cut it into long strips about 1,5 cm (0,5 inch) thick. Let it dry for 10 minutes (for example in the form of a bird’s nest – see photo)
Bring a large pan of water to boil. Now first start preparing the sauce.
Cut the cherry tomatoes into quarters. Gently cut the salsiccia lengthwise to remove the skin. Now cut into smaller pieces. Heat a bit of olive oil in a large skillet over medium heat and add a garlic clove. Rub the garlic clove through the oil using a fork and then remove it. Now add the salsiccia and let it simmer for 5 minutes. Deglaze with the white wine. Once the wine has evaporated add the tomatoes. Also add some salt and pepper to taste and let it simmer on low heat for 15 minutes. Finally add the basil.
Once the water is boiling add a bit of salt to it. Now add the tagliatelle and let it boil for only 2 minutes. No longer is needed using fresh pasta! Drain the tagliatelle and add briefly to the sauce. Serve with a bit of grated parmesan cheese on top.
Buon Appetito! ♥
This recipe is featured in Dutch on JamieMagazineNL