Whole Wheat Spaghetti with Cherry Tomatoes and Parmesan
Spaghetti made from whole wheat flour with cherry tomatoes and parmesan is a recipe featuring fresh ingredients from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 200 g Whole Wheat Flour
- 200 g wheat flour type 405
- 4 eggs
- 6 tbsp Olive oil
- Salt
- flour (for dusting)
- 400 g cherry tomatoes
- 2 tbsp butter
- pepper (ground)
- 80 g Parmesan
- basil (for garnish)
Instructions
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1.
Knead both flours, eggs, 2 tbsp olive oil and 1/2 tsp salt with 2-3 tbsp water into a firm, smooth dough. Wrap in cling film and chill in the refrigerator for about 1 hour.
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2.
Roll out the dough into thin sheets using a pasta machine, dust the sheets with flour. Cut into spaghetti strands with the machine and cook in boiling salted water for about 3-4 minutes.
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3.
Meanwhile, wash the cherry tomatoes. Heat remaining olive oil and butter in a pan. Sauté the tomatoes for about 5 minutes. Lift the noodles from the cooking water, let them drain briefly, then add to the pan. Toss to heat, season with salt and pepper. Plate, grate parmesan over the top, and garnish with basil leaves.
