Herb Pasta with Shrimp
and Yellow Tomatoes
|Saturated Fat Acids||4 g|
|Sugar added||0 g|
|Bread exchange unit||6.5|
Place the flour in a bowl. Add eggs, 2 tablespoons olive oil, 1 large pinch of salt and 3-4 tablespoons of water. Knead with the dough hook of a hand mixer into a smooth, firm dough (if needed, kneading in a little more water).
Sprinkle the working surface with flour and vigorously knead the dough with lightly floured hands for 5 minutes. Then wrap it in plastic wrap and let rest for 1 hour in the refrigerator.
Rinse dill, chervil and tarragon, shake dry, pluck leaves or fronds and chop coarsely.
Take dough out of the plastic wrap and cut into thirds. Roll 1 piece of dough 2 times through the roll of the pasta machine and place on the floured work surface.
Sprinkle half of the dough with 1/3 of the herbs. Fold over the other half of the dough and press firmly.
Put the dough through the roller of the pasta machine. Roll out the dough very thin (Level 2). Repeat rolling with remaining dough and herbs similarly.
Sprinkle a baking sheet with semolina. Cut the rolled out dough sheets with a pizza cutter in uneven pieces (shreds) and place on the plate.
Peel and chop onion and garlic. Slit each shrimp at the back and remove the black intestine threads. Rinse shrimp, pat dry and cut into small pieces.
Bring a large pot of salted water to a boil. Rinse tomatoes and cut into quarters, taking care to remove the stems and seeds.
Heat the remaining oil (2 tablespoons) in a pan. Sauté onions and garlic 2-3 minutes until translucent. Add shrimp, wine or juice and boil.
Add the tomatoes to the pan and cook for 2-3 minutes on low heat. Season with salt and pepper.
Add the herb pasta scraps into the boiling salted water and cook for 2-3 minutes. Lift out with a slotted spoon and drain. Mix with the tomato mixture and serve immediately.