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Tagliatelle with prawns
Serves 4
200 g (7 oz) flour
2 eggs
A little water
1/2 dl (1.5 fl. oz) oil
1 dl (3 fl. oz) olive oil
1 dl (3 fl. oz) balsamic vinegar
1/2 red pepper
1/2 green pepper
400 g (14 oz) tomatoes
A little rose pepper
A little fresh coriander
Salt and pepper
400 g (14 oz) prawns
Pasta dough: Put the flour into a bowl, make a hollow in the middle and break the eggs into this hollow. Add water and a little oil.
Knead the pasta dough and run it through a pasta machine.
Put the pasta aside.
Mix the balsamic vinegar and the olive oil and season with salt and pepper.
Cut the peppers into small cubes and blanch them. Blanch the tomatoes, remove the skin and seeds and cut the flesh into cubes. Chop the coriander.
Boil the tagliatelle in lightly salted water for approx. 5 minutes.
Sauté the prawns in olive oil and balsamic vinegar; let it simmer for approx. 2 min.
Serving:
Put the tagliatelle on a plate and mix with pepper, tomato and coriander.
Sprinkle the prawns on top.
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