Hemp Tagliatelle with Tomato & Olive Summer Sauce
|For the Tagliatelle
|organic durum wheat semolina
|organic hemp flour
|For the Sauce
|onion (1 small)
|pitted black olives
|capers in brine
|grated Parmesan cheese
- Mix together all the ingredients for the tagliatelle until a smooth and soft dough is obtained. If necessary, add a little water. Wrap the dough in clingfilm and leave to cool for 15 minutes.
- Cut the dough into four pieces, dust with a little flour and roll out each piece with a rolling pin or pasta machine until a very thin (almost 'transparent') sheet is obtained. Cut the sheet into tagliatelle strips. You can use the sheeter attachment or dust the sheet with flour, roll it up and cut the resulting roll into strips about 1 cm wide. Hang the individual tagliatelle strips on a drying rack, pasta stretcher or similar support so that they do not stick together.
- Heat a pot of water to boiling point and add salt. Meanwhile, finely chop the onions and fry them in olive oil. Pour in the tomato sauce and add the olives and capers. Simmer on a low heat. Finely chop the garlic and add it to the sauce. Add salt and pepper to taste.
- Cook the hemp pasta in boiling water for approx. 5 minutes. Carefully drain the past with a colander. Season with the sauce. Before serving, garnish with basil and Parmesan cheese.