Spaghetti with Warm Tomato Vinaigrette

spaghetti

1. Put the flour in a bowl, make a hollow in the middle, add the two eggs, add a pinch of salt and then knead with your hands to form an elastic dough. Then wrap it in cling film and let it rest for at least 30 minutes at room temperature.
2. Then roll out the dough thinly with the pasta machine and cut into spaghetti with the spaghetti attachment. Then cook the spaghetti in sufficiently salted water until al dente.
3. For 100 g of pasta you need at least 1 liter of water. But here you should consider that in addition to the 200 g of flour, there are also 2 eggs, which also weigh something, so put at least 3 liters of water on it, rather more – the pasta should always move very well in the water.

lukewarm tomato vinaigrette

1. Cut the tomatoes in a cross shape and scald them with boiling water, then quench (this is important so that the cooking process is interrupted). Now skin the tomatoes, quarter them, remove the stalk and remove the seeds and the juice, but don’t throw them away, put them aside for now.
2. Now cut the tomato flesh into small cubes. Heat 2 tablespoons of olive oil in a saucepan and sauté the shallots and garlic until translucent. Now deglaze with the white wine vinegar and the tomato seeds and juice and immediately remove the pot from the stove.
3. Add sugar, salt and pepper to taste and vigorously stir in the remaining 3 tablespoons of olive oil with a whisk. Now fold in the tomato cubes, finely chop the basil leaves and fold in and season again if necessary.

finish

1. Strain the spaghetti and arrange on plates and pour the tomato vinaigrette on top.