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Ingredients (4 servings)
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400 g Weizenmehl
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4 Stk. Frische Eier
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400 g Pomodori Datterini
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100 g Pecorino mit Walnuss
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Olivenöl, Salz, Pfeffer
Preparation
- Knead the wheat flour, eggs, and a pinch of salt into a smooth pasta dough and let it rest briefly.
- Roll out the dough thinly, cut into narrow ribbons, and cook in plenty of boiling salted water for a few minutes until al dente.
- Meanwhile, halve the datterini tomatoes and braise them in a pan with hot olive oil until they burst slightly and form a juicy sauce.
- Add the drained pasta directly to the tomatoes in the pan, toss well, season with salt and pepper, and serve sprinkled with the grated walnut pecorino.
