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Vinegar noodles

updated

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Ingredients for 3 servings:

  • 250 g tagliatelle pasta
  • 4 pickled gherkins, approx. 200 g
  • 200 g cucumber juice
  • 230 g water
  • 4 tbsp white wine vinegar
  • 3 tbsp rapeseed oil
  • 1 tsp, heaped salt
  • 1 tsp sweetener, liquid
  • 1 bunch of chives in rolls
  • 100 g meat sausage cut into strips
  • Pepper, ground

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 4 minutes; Total time approx. 1 hour 14 minutes

refreshing on hot summer days

Cook the tagliatelle pasta in plenty of salted water for about 3 1/2 minutes until al dente, drain, and refresh. Slice the pickled cucumbers and combine with the remaining ingredients in a bowl. Add the pasta and mix briefly again. Chill the tagliatelle pasta and season to taste before serving. Serve the pasta and marinade in deep bowls. My grandmother used to eat this pasta with a spoon, including the marinade.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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