My elder son – he cooks as John Kabys – had a movable holiday. So we had a lot of time to modify the recipe from page 30 of the Essential Pasta Cookbook, Spaghetti with herbs and tomatoes for Ruth’s Presto Pasta Nights.

The homemade pasta recipe is always the same: 300 grams flour, 3 eggs size M and 1/2 teaspoon salt. Place eggs, flour and salt in mixer bowl. Attach bowl and flat beater. Turn to speed 2 and mix until crumbly. To test for correct dough consistency, pinch a small amount of dough together after mixing with the flat beater. If the dough stays together without sticking your fingers, it should work well. Remove dough from bowl and knead by hand for 1 or 2 minutes. Divide dough into 5 pieces before processing with the roller attachment. Roll out pasta and cut into into desired shape. While John Kabys was shaping and cooking the pasta, I made the sauce and both came together to

Tagliatelle with herbs and tomatoes

Great!

-=========	REZKONV-Recipe – RezkonvSuite v1.4
Title:	Tagliatelle with herbs and tomatoes
Categories:	Pasta
Yield:	4 Servings

Ingredients

20	grams		Bread crumbs
500	grams		Tagliatelle, fresh
4	tablesp.		Olive oil
2	cloves		Garlic, finely chopped
30	grams		Fresh herbs like basil, parsley, thyme, finely
			— chopped
250	grams		Cherry tomatoes, halved
30	grams		Walnuts, chopped
30	grams		Parmesan, freshly chopped plus for serving

Source

*	Das große Pasta Kochbuch * ISBN 978-3-8331-3213-1

	Edited *RK* 01/28/2008 by
	Ulrike Westphal

Directions

1. Fry bread crumbs in 1 tablespoon oil until golden. Remove from pan and set aside.

2. Cook tagliatelle until al dente, drain.

3. Heat 2 tablespoon olive oil in a saucepan and cook garlic until soft.

4. Add remaining oil, the herbs, walnuts and parmesan cheese. Add the pasta, mix well and reheat for 1 to 2 minutes. Serve with bread crumbs and parmesan.

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