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- 125 g of wheat flour, type 550
- 65 ml of water
- 125 g of cherry tomatoes
- 1.5 tablespoon of olive oil
- 1 tablespoon of balsamic vinegar
- 1/2 teaspoon of agave syrup
- 2.5 g of fresh basil
- ¼ of garlic clove
- 100 g of organic Sojade Natural yoghurt alternative
- Salt & pepper
Preparation steps
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Mix the flour and salt in a large bowl.
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Gradually add the water. First mix the water with the flour using a spoon, then knead with your hands to form a smooth dough. Let the dough rest covered in the bowl for approximatively 15 min.
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Wash and halve the cherry tomatoes.
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Wash the basil, shake dry and chop very finely.
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Peel and grate the garlic.
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Mix the Sojade Natural yoghurt alternative with the basil and garlic. Season with salt and pepper.
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Bring a large quantity of water to the boil in a large saucepan. Add enough salt so that the water tastes like seawater.
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Brush over the pasta dough and a sharp pair of kitchen scissors with a little oil. Gradually cut the dough with the scissors directly into the simmering water in batches.
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Cook the pasta for 2-3 minutes, remove from the water and continue with the rest of the dough until it is used up. You have your simple scissor-cut noodles!
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Place the basil yoghurt on plates and serve with the simple scissor-cut noodles and warm tomatoes. Drizzle with a little olive oil, garnish with fresh basil leaves and enjoy.