Spelt Noodles with Tomatoes

Ingredients

• 400 g spelt flour
• 4 eggs
• 2 tbsp olive oil
• Salt
• flour (for working)
• 300 g cherry tomatoes
• 2 Garlic cloves
• 2 tbsp olive oil
• 120 ml dry white wine
• pepper (ground)
• 1 handful Arugula
• freshly grated Parmesan

Instructions

1. 1.

   Sift flour onto a work surface. Create a well in the center and crack eggs into it. Add olive oil and a pinch of salt. Knead with hands into a smooth, elastic dough that no longer sticks to the surface. Adjust flour amount or add cold water as needed. Wrap in plastic wrap and rest for about 30 minutes.

2. 2.

   Divide the dough into portions for easier handling.

3. 3.

   Dust work surface and rolling pin lightly with flour and roll out one piece thinly. Flip the sheet occasionally and dust with flour if it clings. Or use a pasta machine to roll thin and cut into strips about 1 cm wide and 15 cm long. Let rest on floured surface.

4. 4.

   Bring a large pot of salted water to a boil.

5. 5.

   Wash and halve tomatoes. Peel garlic and finely chop. In a large pan, sauté briefly in hot oil. Deglaze with wine and add tomatoes. Simmer for about 5 minutes. Season with salt and pepper.

6. 6.

   Add noodles to boiling water and cook 2-3 minutes al dente. Drain, let stand, then toss with tomato sauce. Plate and garnish with fresh arugula and parmesan before serving.