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Ingredients (4 servings)
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400 g Mehl glatt
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4 Stk. Eier
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500 g Dattel-Cherrytomaten
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250 g Mozzarella
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40 g Butter
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Olivenöl
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Salz und Pfeffer
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Italienische Kräuter
Preparation
- Knead the flour with the eggs and a pinch of salt into a smooth, pliable pasta dough.
- Roll out the dough thinly, cut into narrow strips, and cook in plenty of boiling salted water for about 3 to 4 minutes until al dente.
- Meanwhile, sauté the halved cherry tomatoes in a large pan with some olive oil and butter until they slightly break down, then season with herbs, salt, and pepper.
- Add the drained tagliatelle directly to the tomatoes in the pan, fold in the diced mozzarella, and serve immediately.
