WHOLEMEAL BUCKWHEAT TAGLIATELLE WITH ARRABBIATA SAUCE

WHOLEMEAL BUCKWHEAT TAGLIATELLE WITH ARRABBIATA SAUCE

INGREDIENTS (FOR 4 PERSONS):

For the pasta:

• 200 g buckwheat flour
• 2 eggs
• 25 ml water
• a pinch of salt

For the sauce:

• 400 g ripe tomatoes
• 4 tablespoons of extra virgin olive oil
• 3 garlic
• 100 g black olives
• 3 or 4 cayenne peppers (to taste)
• a pinch of salt
• fresh parsley or basil leaves (optional)

PREPARATION (40′):

1. Make a volcano of flour in a bowl and then add the whole eggs and a pinch of salt. Mix gently with your hands, making circles with your fingers, and add the water in portions, little by little. When all the ingredients have come together, flour your hands with a little cornflour and roll into a ball, cover with cling film and leave to rest in the fridge for 30 minutes.
2. Flour the work surface and roll out the dough with a rolling pin into a rectangular sheet. You can use a pasta sheeter. With a pastry cutter or a knife, cut the dough into noodles. Try to make them as straight as possible.
3. Boil the tagliatelle for 6-7 minutes in plenty of water with a pinch of salt. Peel the tomatoes and sauté them in a frying pan with the three chopped garlic and olive oil. When the tomato starts to reduce, add the chopped cayenne and salt, the black olives, and cook for a couple of minutes more.
4. Serve the tagliatelle with plenty of sauce. If you like, you can optionally garnish the dish with a little chopped parsley or fresh basil to give the tagliatelle more freshness and aroma.

WHOLEMEAL BUCKWHEAT TAGLIATELLE WITH ARRABBIATA SAUCE

SEE ALSO: PANZEROTTI OR RICE CRESCENTS WITH PEAR AND RICOTTA FILLING

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