Tagliolini With Uncooked Tomato Sauce (Tagliolini Alla Checca)

Submitted by MarraMamba

"a fabulous fresh pasta sauce. When its to hot for a heavy meal its perfect. You can of course buy fresh pasta rather than make but the directions for making it are included. From Osteria del Circo. Note, if buffalo mozzarella is not available then the bocconcini mozzarella in the tub of water is a great substitute. Just make sure whatever one you use, its fresh wet mozzarella. Time includes making your own pasta, otherwise its all about 5 minutes minus the marinade overnight of the tomatoes"

 

• Ready In: 30mins
• Ingredients: 12
• Serves: 4

ingredients

• For the pasta

• 1⁄2 lb durum flour
• 2 whole eggs
• 1 egg yolk
• 1 tablespoon extra virgin olive oil
• 1⁄2 lemon, juice of

• For the sauce

• 10 beefsteak tomatoes, with the insides scooped out skinned and diced
• 5 garlic cloves, chopped fine
• 1 bay leaf
• salt and pepper
• 2 tablespoons virgin olive oil
• 1⁄2 cup julienned fresh basil leaf
• 1 cup fresh buffalo mozzarella, cut in one-half inch cubes

directions

1. for the pasta:

2. Knead everything together. Roll the pasta and cut by hand into tagliolini, long, paper-thin ribbon noodles, about 1/8 inch wide or less.

3. For the sauce:

4. Marinate the diced tomatoes with the garlic, bay leaf, basil, salt and pepper and extra virgin olive oil overnight. Cook the tagliolini al dente in salted, boiling water, drain and plate. Top with the marinated tomato mixture, some freshly julienned basil and the buffalo mozzarella.

Reviews

[Random Rachel]

This was delicious! The tomatoes I found weren't that great, so I added a little oil and vinegar to make up for the lack of natural juices. I did have trouble with the noodles, the dough crumbled so they ended up in tiny rice sized pieces - the noodle recipe that came on the flour package was very similar, except it had the dough to rest for 30 minutes before rolling the noodles, which I think would have helped. It was a nice change from a heavy cooked sauce. :)

 

[Shuzbud]

This has the potential to be an absolutely excellent recipe. The only issue I had was that the raw garlic flavour was too strong. I would perhaps use half a clove, or put the 2 cloves in whole then remove before serving. The other flavours were perfect so once I picked out the garlic it was a 10 star recipe!